Course content

Diffusion and diffusion models, diffusion regarding salting, different models for fish salting. Fish drying. Mass balances, termodynamics. Water activity and storage stability

Learning outcome

After having taken this course, the students should understand different models of diffusion and be able to use these to calculate salting and understand how different parameters influence salting of fish.

Learning methods and activities

Study groups, exercises, demonstrations. The course will be given in English if necessary.

Compulsory assignments

• Exercises

Recommended previous knowledge

Basic knowledge of food chemistry, knowledge in thermodynamics and food technology or process technology

Course materials

The syllabus is given when the course starts