Fish Salting

Diffusion and diffusion models, diffusion regarding salting, different models for fish salting. Fish drying. Mass balances, termodynamics. Water activity and storage stability. If too few students sign up for the course, it might be cancelled.

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.

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