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.
|Number of pages||19|
|Publication status||Published - 2017|
|Series||Nofima Marked. Rapport|