Published 2002

Read in Norwegian

Publication details

Journal : Journal of Aquatic Food Product Technology , vol. 11 , p. 5–20 , 2002

Publisher : Haworth Press

International Standard Numbers :
Printed : 1049-8850
Electronic : 1547-0636

Publication type : Academic article

Contributors : Skipnes, Dagbjørn; Øines, Sigurd; Rosnes, Jan Thomas; Skåra, Torstein

Issue : 3/4

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


Understanding heat transfer during thermal processing of mussels (Mytilus edulis) is of vital importance, to obtain the required sensory properties and a safe and stable product.Farmed blue mussels were vacuum packed in pouches and pasteurized in an autoclave at 100°C using holding times from 17 to 35 minutes. The time/temperature data were recorded in the cold spot of the mussels. This spot was detected by x-ray picturing of each of the pouches and thermocouples from different angles. Changes in heat transfer due to changes in pressure of retort and vacuum in the pouches were investigated