Researchers at the University of Aveiro(UA)have developed a process to lower the cost associated with the drying of wet salted cod.
The aim of the group was to improve the drying process performance of green cod and so the focus was on trying to lower the drying time,reported FIS.
The process of optimizing the wet salted cod drying process includes the construction of experimental drying facilities.This made it possible to conduct research in the laboratory of the Center for Mechanical Technology and Automation of the UA.
In the study,the effect of factors such as humidity,temperature and air velocity were evaluated in the duration and cost of the drying process.Following this,the strategies to lower the drying time were analyzed in order to significantly reduce energy costs.
University of Aveiro Commission for the Knowledge and Technology Transfer coordinator Fernando Neto remarked that the cost associated with the cod processing is high and is associated to the cost of energy.
"We created a model to predict the behavior of cod,that is to say,moisture loss over time,depending on external conditions,"added Neto.
Currently,the researchers have worked only on a laboratory scale,but they plan to develop an industrial scale process in the future.
