Model for heat and mass transport during cooking of cod loin in a convection oven
Publication details
Journal : Food Control , vol. 102 , p. 29–37 , 2019
Publisher : Elsevier
International Standard Numbers
:
Printed
:
0956-7135
Electronic
:
1873-7129
Publication type : Academic article
Links
:
ARKIV
:
http://hdl.handle.net/11250/26...
DOI
:
doi.org/10.1016/j.foodcont.201...
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Mathematical modeling of cooking of several muscle foods has been accomplished, however there are very few models predicting cooking of fish. In this study, a 3D mathematical model of transport phenomena describing baking of cod muscle in a convection oven has been developed from first principles. Several properties lacking in the literature were also determined. This includes measurements of storage modulus, water holding capacity, and the fraction of energy used for evaporation as functions of temperature. The model was validated using temperature measurements and average mass loss measurements, with good agreements.
