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

Research output: Contribution to journalJournal articleResearchpeer-review

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 languageEnglish
JournalFood Control
Volume102
Pages (from-to)29-37
ISSN0956-7135
DOIs
Publication statusPublished - 2019

Keywords

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

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