Model for heat and mass transport during cooking of cod loin in a convection oven

Marthe  Jordbrekk Blikra; Dagbjørn Skipnes; Aberham Hailu Feyissa

doi:10.1016/j.foodcont.2019.03.001

Model for heat and mass transport during cooking of cod loin in a convection oven

Marthe Jordbrekk Blikra^*, Dagbjørn Skipnes, Aberham Hailu Feyissa

^*Corresponding author for this work

Nofima AS

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Abstract

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.

Original language	English
Journal	Food Control
Volume	102
Pages (from-to)	29-37
ISSN	0956-7135
DOIs	https://doi.org/10.1016/j.foodcont.2019.03.001
Publication status	Published - 2019

Keywords

COMSOL multiphysics
Heat and mass transfer
Cod fish
Thermal processing
Water holding capacity
Storage modulus

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10.1016/j.foodcont.2019.03.001

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title = "Model for heat and mass transport during cooking of cod loin in a convection oven",

abstract = "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.",

keywords = "COMSOL multiphysics, Heat and mass transfer, Cod fish, Thermal processing, Water holding capacity, Storage modulus",

author = "{Jordbrekk Blikra}, Marthe and Dagbj{\o}rn Skipnes and Feyissa, {Aberham Hailu}",

year = "2019",

doi = "10.1016/j.foodcont.2019.03.001",

language = "English",

volume = "102",

pages = "29--37",

journal = "Food Control",

issn = "0956-7135",

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TY - JOUR

T1 - Model for heat and mass transport during cooking of cod loin in a convection oven

AU - Jordbrekk Blikra, Marthe

AU - Skipnes, Dagbjørn

AU - Feyissa, Aberham Hailu

PY - 2019

Y1 - 2019

N2 - 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.

AB - 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.

KW - COMSOL multiphysics

KW - Heat and mass transfer

KW - Cod fish

KW - Thermal processing

KW - Water holding capacity

KW - Storage modulus

U2 - 10.1016/j.foodcont.2019.03.001

DO - 10.1016/j.foodcont.2019.03.001

M3 - Journal article

SN - 0956-7135

VL - 102

SP - 29

EP - 37

JO - Food Control

JF - Food Control

ER -

Model for heat and mass transport during cooking of cod loin in a convection oven

Abstract

Keywords

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