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Published 2017

Read in Norwegian

Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-484-5

Publication type : Nofima’s reports

Contributors : Sone, Izumi; Blikra, Marthe Jordbrekk; Schulz, Jörn; Feyissa, Aberham H.

Series : Nofima rapportserie 4/2017

Year : 2017

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

A model for coupled heat and mass transfer during baking of meat in a convection oven has previously been made using COMSOL Multi-physics. In OPTIMAL, the goal was to investigate whether the model for meat could be converted to the model for fish using data previously collected on Atlantic cod. Liquid loss, the core and surface temperature, water content, and shrinkage of the cod loin was measured and analyzed experimentally. The model was then validated by comparing the experimental and the simulated data. The project OPTIMAL was financed by Stiftelsen NorConserv. Collaboration between Nofima, DTU and University of Stavanger has been established.

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