Corpus ID: 189997176

Optimization of pickled herring production - Approaches for process and quality control

@inproceedings{LaubEkgreen2018OptimizationOP,
  title={Optimization of pickled herring production - Approaches for process and quality control},
  author={Maria Helbo Laub-Ekgreen},
  year={2018}
}
One of the main issues in the manufacturing of marinated herring is the variation in yield, which in turn, is affected by the processing conditions and the variance in fat content. In the present work, we study these effects on individual herring fillets, with focus on the intermediate brining process. Brining time, brine concentration, marinade composition and storage time were varied. For brine concentrations 8%, 16% and 26%, the diffusion coefficient was 2.31× 10 m s, which was used for… Expand

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