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Kinetic study on the osmotic dehydration of anchovy salted fish in binary and ternary solutions

Most of the salted fish processing in Indonesia is still done traditionally by relying on
sunlight. Although this method is cheap, it can decrease the quality of the product
because the rate of dehydration cannot compete with the decay of the fish. The use of
salt improves the speed of water extraction but to some extent it creates a problem
with the texture and the taste. The goal of this study is to improve the anchovy
preservation process, to maintain and standardize its quality during processing and to
reduce the energy use, by studying the kinetics of osmotic dehydration of that fish.
The variables used in this research are the variation of osmotic solutions (NaCl in
water - binary solution and NaCl + sucrose - ternary solution), the concentration of the
binary solution (15 %, 24 % - saturated, and 50 %), and process temperature
(atmospheric temperature and 40 °C). The ternary solution was only applied at the
concentration of 24 % NaCl. As a comparison the fish was also treated by salting
directly with 10 and 35 %-wt. of food grade salt to the total weight of fish, the more
usual preservation method. The results of this study indicate that the loss of water
from and the diffusion of salt into the fish substrate increase in parallel with the
increase of the osmotic solution concentration and temperature. The effect of
temperature on very high NaCl concentration (50%) of the osmotic solution is not
significant however. In addition, the use of ternary solution increases the loss of water
and also reduces penetration of salt.
Abstrak :
Most of the salted fish processing in Indonesia is still done traditionally by relying on
sunlight. Although this method is cheap, it can decrease the quality of the product
because the rate of dehydration cannot compete with the decay of the fish. The use of
salt improves the speed of water extraction but to some extent it creates a problem
with the texture and the taste. The goal of this study is to improve the anchovy
preservation process, to maintain and standardize its quality during processing and to
reduce the energy use, by studying the kinetics of osmotic dehydration of that fish.
The variables used in this research are the variation of osmotic solutions (NaCl in
water - binary solution and NaCl + sucrose - ternary solution), the concentration of the
binary solution (15 %, 24 % - saturated, and 50 %), and process temperature
(atmospheric temperature and 40 °C). The ternary solution was only applied at the
concentration of 24 % NaCl. As a comparison the fish was also treated by salting
directly with 10 and 35 %-wt. of food grade salt to the total weight of fish, the more
usual preservation method. The results of this study indicate that the loss of water
from and the diffusion of salt into the fish substrate increase in parallel with the
increase of the osmotic solution concentration and temperature. The effect of
temperature on very high NaCl concentration (50%) of the osmotic solution is not
significant however. In addition, the use of ternary solution increases the loss of water
and also reduces penetration of salt.

Ketersediaan

Informasi Detail

Judul Seri

No. Panggil

-

Penerbit

Manila, Philippines : Chemical Engineering Department. De La Salle University., 2013

Deskripsi Fisik

F14 (6 p.)

Bahasa

English

ISBN/ISSN

-

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

OSMOTIC DEHYDRATION
ANCHOVY SALTED FISH
BINARY SOLUTION
TERNARY SOLUTION

Info Detail Spesifik

Makalah dipresentasikan pada 20th Regional Symposium on Chemical Engineering (RSCE2013) "Emerging Challenges in Chemical Engineering Research, Education, and Industries". Chemical Engineering Department, De La Salle University. Panglao Island, Bohol, Phillippines, November 12-13, 2013.

Pernyataan Tanggungjawab

Judy Retti B. Witono, Arry Miranti, Lia Yuniarti

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