# In Silico modelling of the salmon salting process to reduce saline effluent

Jason Sicard, Sylvie Clerjon, Raphael Favier, Stéphane Portanguen, Pierre-Sylvain Mirade

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## To cite this version:

Jason Sicard, Sylvie Clerjon, Raphael Favier, Stéphane Portanguen, Pierre-Sylvain Mirade. In Silico modelling of the salmon salting process to reduce saline effluent. EFFoST International Conference 2022, Nov 2022, Dublin, Ireland. hal-03940951

HAL Id: hal-03940951

https://hal.inrae.fr/hal-03940951

Submitted on 16 Jan 2023

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Distributed under a Creative Commons Attribution 4.0 International License
## Context

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Industrial fish processing wastewater have high salinity (Na⁺, Cl⁻, SO₄²⁻), high chemical oxygen demand and organic nitrogen concentrations. It may contain microbes and be acidic. (Ching and Redzwan, 2017)

4.5%

Atlantic salmon is the 9th fish species used in fish farming. It makes up 4.5% (mass) of farmed fishes. Versatile and popular, it is 1st in terms of value. (FAO, 2020)

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Smoking is bad for you. It cures salmon though. Salmon might not be the bear essentials food, but it sure can be a gill-ty pleasure.

Note: Authors left this context spot to salmon else. It might be a little fishy.

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# In Silico modelling of the salmon salting process
to reduce saline effluent

Jason Sicard, Sylvie Clerjon, Raphaël Favier, Stéphane Portanguen, Pierre-Sylvain Mirade

## Material and Methods

### Experimental

<figure><img src="image_6.png" /><figcaption>Farmed salmon
Farmed salmon
Wild salmon
Farmed trout</figcaption></figure>

<figure><img src="image_7.png" /><figcaption>salting unit operation
and post-salting evolution</figcaption></figure>

<figure><img src="image_8.png" /><figcaption>throughout process
assessments</figcaption></figure>

<figure><img src="image_9.png" /><figcaption>+ averages and localized data:
[NaCl], [KCl], water, weight, Aw</figcaption></figure>

### Simulation

<figure><img src="image_10.png" /><figcaption>Parametric and
True to sample geometries</figcaption></figure>

<figure><img src="image_11.png" /><figcaption>Finite Elements
Analysis</figcaption></figure>

<figure><img src="image_12.png" /><figcaption>Salt penetration
Diffusion
Osmotic water ejection
Evaporation
Weight loss
Water activity</figcaption></figure>

<figure><img src="image_13.png" /><figcaption>Literature models
governing equations trial</figcaption></figure>

For example, water transport and its relation to water activity,

$$ \frac{\partial C_w}{\partial t} = D_{aw} \cdot \frac{\partial}{\partial x} \left( c_w \cdot \frac{\partial \ln a_w}{\partial x} \right) $$

Martinez-López et al., 2019

VS

$$ \frac{\partial C_w}{\partial t} = D_w \nabla^2 C_w $$

Chan et al., 2022

## Results

* ✓ Farmed salmon contains more fat than wild salmon. Farmed trout is inbetween. Fat content is a limiting factor for salt uptake and apparent diffusion.

* ✓ Salt diffusion is generally better represented as non-Fickian: diffusivity negatively affected by concentration.

* ✓ A higher temperature accelerates moisture or salt diffusion. This effect is generally successfully modelled using the Arrhenius equation.

<figure><img src="image_14.png" /></figure>

## Conclusion

* ✓ A unified framework for the various salmon salting processes based upon mechanistic modelling is worth considering to improve the sector sustainability.

* ✓ Some operations require further characterization for the mechanistic models to achieve generalized prediction value. For example brine injection, which strongly modifies salmon structure,

* ✓ Image processing of sodium MRI is still making much needed progress towards finer and less noisy outputs.

## Perspectives

* ✓ Characterisation of myoseptum and skin influence

* ✓ Multi-objective process optimisation

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Centre
Clermont Auvergne-Rhône-Alpes

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UR0370 QuaPA
INRAE Site de Theirix
63122 Saint-Genès-Chamanelle
FRANCE

Tél. : + 33 (0)4 73 62 42 25

✉ : jason.sicard@inrae.fr

www.clermont.inrae.fr/quapa