TY - RPRT
T1 - OPTIMAL – Developing a decision support tool for optimization of process and product quality in fish
AU - Sone , Izumi
AU - Blikra, Marthe J.
AU - Schulz, Jörn
AU - Feyissa, Aberham Hailu
PY - 2017
Y1 - 2017
N2 - 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.
AB - 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.
M3 - Report
SN - 978-82-8296-483-8
T3 - Nofima Marked. Rapport
BT - OPTIMAL – Developing a decision support tool for optimization of process and product quality in fish
ER -