Achieved results of research on technological process of fish salting
The research on the technological process of fish salting (project number 1.1.1.2/VIAA/2/18/360) has been completed on the 30th of September 2020. The project was implemented within 15 months. Within the project we have achieved the following:
- Developed a result-oriented research methodology aimed at fish objects (food industry) investigation with the method of photon correlation spectroscopy;
- Two scientific articles, "Photon correlation spectroscopy in the fish salting process" and “Correlation of fish salting process time and a given salt concentration”, submitted for publishing;
- An article “Research on chilled brine salting process of fish” published in the XLI international scientific conference “World Science: Problems and Innovations” proceedings;
- Developed an IT application helping to determine the spatial and temporal parameters of the fish salting process using the diffusion differential equation on the distribution of brine (salt) in fish solution at a variable salt concentration-dependent diffusion coefficient;
- Filed a patent application to protect the developed method for determining the spread of brine (salt) in fish;
- Developed recommendations for calculating the duration of fish salting up to the specified concentration in order to obtain lightly salted high-quality products in which the salt content is homogeneous within the specified limits.
In addition, the postdoctoral researcher had a chance to obtain high-quality individualized training on topics relevant to the research, in total 180h.
All planned research and project goals have been achieved despite the additional obstacles put by the global pandemic. Even during the most uncertain first months of the pandemic, our research team managed to adjust, adapt, and continue the project activities with no additional resources. Thanks to this project we had another opportunity to prove the worth of team effort and combining research, entrepreneurial and administrative skills in order to get the goal achieved.
30.09.2020.
Midterm report: results and feedback
One of the most important parts of the Post-doctor research aid project is an opportunity to receive extremely valuable feedback from the acknowledged European research. The project implemented by Mariia Shumanova, SFT Seafood, obtained a positive evaluation of all research process pillars: excellence, impact, and capacity. It was noted that Mariia well explained the scientific background of the ongoing research including laboratory testing and data modeling. The evaluators highlighted that she already enhanced relevant experimental competencies and continuously improving project management skills, furthermore, trying to strengthen industry and academic collaboration.
The topic of our research was acknowledged as being important at the European level since knowledge about the diffusion of salt into herring meat is important for the European fishing industry and the knowledge acquired during the project can help improve this important stage in the production of fish products.
Covid-19 pandemic has been influencing all industries and virtually all processes around the globe, including our research progress. Due to the appearance of unforeseen risks, the execution of project tasks was delayed. However, we succeed in the operational reorientation of the time plan and at the moment can be confident in the successful achievement of the project objectives.
The midterm report evaluation also provided us with several recommendations on how to improve the project outcome. We aim to make sure more international research findings are considered in our project. Before the obtained results were compared only with Russian language literature, there was no explicit discussion with researchers from other European countries. We aim to expand communication with researchers specialized in salting and marinating technology in Europe, for example from Norway, Denmark, or Poland.
29.07.2020.
Midterm report ready for submission
March 2020 is a crucial milestone in the project implementation. By the end of the month we are submitting the Midterm report to be evaluated by the international expert pool. Despite certain delay in obtaining important equipment essential for the project implementation, we have achieved the following:
-
The result-oriented research model was developed;
-
The research methodology for food fish objects was selected and substantiated (see attached); the research object was substantiated;
-
The process of salting fish by the Photon Correlation Spectroscopy method was studied;
-
The boundary layer of brine and its structure near fish skin was studied;
-
The diffusion coefficients in brine, the boundary layer, on the skin, and in the fish muscle tissue were established;
-
A mathematical model of the process of salting fish in a salt solution was developed;
-
The diffusion equation was solved using dimensional analysis, as well as a self-similar solution to this equation was found;
-
Calculation formulas were obtained to determine optimal conditions for the technological fish salting process.
Currently, in Latvia and worldwide we are in an emergency situation due to the Covid-19 pandemic, however, we continue to work on the project. In close collaboration with the State Education Development Agency, coordinating the Post-doctoral program, and are confident we are able to overcome all challenges and achieve all objectives.
26.03.2020.
Project update and a Happy New year!
The year 2019 is important for SFT Seafood also because we have started a new PhD project. We are looking forward to continuing and successfully completing the project in 2020.
The results achieved with the first six-month pf the project implementation proved that we have been quite ambitious in our goals. We have understood that we need a prolonged implementation period in order to achieve the aims of the project. The project prolongation has been confirmed by the State Education Development Agency. Сurrently, we in the process of the agreement amendment.
27.12.2019.
Post-doctoral Research Aid programme
First three month achievements
Project number 1.1.1.2/VIAA/2/18/360
Fish salting is one of the most ancient ways of canning. Currently, some issues of the theory of salting are not fully studied. Within the project, we aim to investigate the process of salting using modern methods and technologies.
Within the first three months of the project, the main focus of practical work was on theoretical research. An important scientific, methodological and practical importance is the establishment of patterns of salt diffusion in fish. The driving force of the salting process is the concentration gradient of sodium chloride solution. It is the main industrial preservative used in brine and hydrobiont tissues. Two interrelated processes occur during the salting of fish, such as internal molecular diffusion and convective mass transfer. A special interest has been revealed in investigating the process of salting at temperatures below zero degrees, which has been poorly studied currently.
01.10.2019.
Post-doctoral Research Aid programme
Research on technological process of fish salting
Project number 1.1.1.2/VIAA/2/18/360
The research aims to investigate the technological process of fish salting, i.e. the food technology process associated with the physiochemical and biochemical changes in substances of biological origin.
Specialization area – knowledge-based bio-economy. The total duration of the project is 9 months.
"SFT Seafood" has started the implementation of the project on July 1, 2019.
08.07.2019.
On June 19, 2017 "SFT Seafood Trading" has signed agreement
No. SKV-L-2017/319 with the Latvian Investment and Development Agency for receiving support in the framework of the measure "Promotion of International Competitiveness" co-financed by the European Regional Development Fund.
19.06.2017.
