Biografi Dagbjørn Skipnes
Jeg forsker innenfor mange områder knyttet til varmebehandling av matvarer, spesielt varmetransport, inaktivering av mikroorganismer og varmeinduserte kvalitetsendringer. Jeg arbeider generisk med alt som kan bli til mat. Fokusområdet er torsk og andre fiskeslag samt tare, men både kylling, potet, broccoli, tomat, laks og sjøpølser er med i pågående prosjekter. Med utgangspunkt i forskningsområdene assisterer jeg matindustrien med alt fra dokumentasjon av varmebehandling til produksjonsplanlegging, innbefattet valg av metoder og utstyrfor prosessering. Min faglige bakgrunn ligger innen maskinteknikk og termodynamikk fra NTH og doktorgraden ble forsvart ved Universitetet for Miljø- og Biovitenskap ( NMBU) på Ås med avhandlingen » Optimalisering av varmebehandling av fersk oppdrettstorsk».
Dagbjørn har 28 vitenskapelige publikasjoner i Cristin:
Blikra, Marthe Jordbrekk; Jessen, Flemming; Feyissa, Aberham H.; Vaka, Mette Risa; Skipnes, Dagbjørn; 2020: Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn; Feyissa, Aberham H.; 2019: Model for heat and mass transport during cooking of cod loin in a convection oven
Løvdal, Trond; van Droogenbroeck, Bart; Eroglu, Evren Caglar; Kaniszewski, Stanislaw; Agati, Giovanni; Verheul, Michel; Skipnes, Dagbjørn; 2019: Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples
Blikra, Marthe Jordbrekk; Løvdal, Trond; Vaka, Mette Risa; Roiha, Irja S.; Roiha, Irja Sunde; Lunestad, Bjørn Tore; Lindseth, Cecilie; Lindseth, Cecilie; Skipnes, Dagbjørn; 2018: Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima)
Pero, Milad; Askari, Gholamreza; Skåra, Torstein; Skipnes, Dagbjørn; Kiani, Hossein; 2018: Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network
Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Hoel, Sunniva; Rotabakk, Bjørn Tore; 2018: Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods
Stormo, Svein Kristian; Skåra, Torstein; Skipnes, Dagbjørn; Sone, Izumi; Carlehög, Mats; Heia, Karsten; Skjelvareid, Martin Hansen; 2018: In-Pack Surface Pasteurization of Capture-Based, Pre-Rigor Filleted Atlantic Cod (Gadus morhua)
Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2018: Minimal Heat Processing Applied in Fish Processing
Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Skuland, Aase Vorre; Heia, Karsten; Skåra, Torstein; 2017: Modeling-assisted minimal heat processing of Atlantic cod (Gadus morhua)
Erdogdu, Ferruh; Tutar, Mustafa; Sarghini, Fabrizio; Skipnes, Dagbjørn; 2017: Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation
Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2016: Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup
Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2016: Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments
Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2016: Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments
Erdogdu, Ferruh; Tutar, Mustafa; Øines, Sigurd; Barreno, Igor; Skipnes, Dagbjørn; 2016: Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation
Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2014: Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments
Grönqvist, Sonja; Skipnes, Dagbjørn; Ohlsson, Thomas; Rosnes, Jan Thomas; 2014: Use of α-amylase and heat transfer modeling to assess the thermal pasteurization of fried fish burgers
Skåra, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjørn; Kondjoyan, Alain; Sivertsen, Agnar; Gins, Geert; Van Derlinden, Eva; Valdramidis, Vasilis P; Van Impe, Jan FM; 2014: Estimation of surface temperature and thermal load in short-time heat treatment of surimi through reflectance spectroscopy and heat transfer modeling
Stormo, Svein Kristian; Sivertsen, Agnar; Heia, Karsten; Skipnes, Dagbjørn; 2012: Endpoint temperature of heat-treated surimi can be measured by visible spectroscopy
Rosnes, Jan Thomas; Skåra, Torstein; Skipnes, Dagbjørn; 2011: Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety
Rotabakk, Bjørn Tore; Skipnes, Dagbjørn; Akse, Leif; Birkeland, Sveinung; 2011: Quality assessment of Atlantic cod (Gadus morhua) caught by longlining and trawling at the same time and location
Skipnes, Dagbjørn; Olsen, Sissel Oddveig; Skåra, Torstein; Sivertsvik, Morten; Lekang, Odd-Ivar; 2011: Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
Skipnes, Dagbjørn; 2011: Optimisation of thermal processing of fresh farmed cod
Skipnes, Dagbjørn; Olsen, Sissel Oddveig; Skåra, Torstein; Lekang, Odd-Ivar; 2010: Use of residual acid phosphatase activity in heat processed Atlandtic cod (Gadus morhua) for estimating thermal load
Olsen, Sissel Oddveig; Jørgensen, Kåre Bredeli; Birkeland, Svein; Birkeland, Sveinung; Skipnes, Dagbjørn; Skåra, Torstein; 2009: Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by P-31-NMR Measurements
Skipnes, Dagbjørn; Van der Plancken, Iesel; Van Loey, Ann; Hendrickx, Marc E.; 2008: Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)
Olsen, Sissel Oddveig; Skipnes, Dagbjørn; Skåra, Torstein; Hendrickx, Marc E.; 2007: Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)
Skipnes, Dagbjørn; Østby, Merete Lund; Hendrickx, Marc E.; 2007: A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle
Skipnes, Dagbjørn; Øines, Sigurd; Rosnes, Jan Thomas; Skåra, Torstein; 2002: Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing
Dagbjørn har 55 andre publikasjoner i Cristin:
Altintzoglou, Themistoklis; Blikra, Marthe Jordbrekk; Ageeva, Tatiana Nikolaevna; Cordeiro, Cheryl Marie; Govaerts, Florent; Iversen, Stian Gjerstad; James, Philip; Løvdal, Trond; Noriega Fernández, Estefanía; Rognså, Guro Helgesdotter; Sone, Izumi; Stormo, Svein Kristian; Wang, Xinxin; Skipnes, Dagbjørn; 2019: Sustainable seaweed value creation: The TastyKelp Project
Blikra, Marthe Jordbrekk; Feyissa, Aberham H.; Hodnefjell, Åse Venke; Nygård, Tale; Vaka, Mette Risa; Jessen, Flemming; Skipnes, Dagbjørn; 2019: Modelling with data from «The Internet of Fish»
Løvdal, Trond; Skuland, Aase Vorre; Skipnes, Dagbjørn; 2019: Reduction of salt and ascorbic acid in brines for sous vide potatoes – effects on sensory and microbiology
Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniszewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Vos, Christine; Hanssen, Inge; Larbat, Romain; Robin, Christophe; Verheul, Michel; Seljåsen, Randi; Skipnes, Dagbjørn; 2018: SUNNIVA - Final report
Noriega Fernández, Estefanía; Kristoffersen, Kenneth Aase; Afseth, Nils Kristian; Skipnes, Dagbjørn; Sivertsvik, Morten; Lindberg, Diana; 2018: Role of innovative processing technologies and FTIR monitoring in the valorization of proteins from rest raw materials from the fish and meat industry.
Altin, Ozan; Erdogdu, Ferruh; Skipnes, Dagbjørn; Skåra, Torstein; 2018: Mathematical modelling of microwave thawing in a cylindrical cavity: Rotation - moving and sample location effects on temperature uniformity and scale-up for an industrial process
Altin, Ozan; Erdogdu, Ferruh; Skipnes, Dagbjørn; Skåra, Torstein; 2018: Modeling of Microwave Heating in a Cylindrical Cavity System: Effect of Rotation and Sample Location on Temperature Uniformity
Erdogdu, Ferruh; Topcam, Huseyin; Altin, Ozan; Verheyen, Davy; Van Impe, Jan FM; Seow, Ti Kian; Skipnes, Dagbjørn; Skåra, Torstein; Baka, Maria; 2018: Effect of Food Microstructure on Thermal Inactivation Dynamics of Listeria monocytogenes
Erdogdu, Ferruh; Topcam, Huseyin; Altin, Ozan; Verheyen, Davy; Van Impe, Jan FM; Seow, Ti Kian; Skipnes, Dagbjørn; Skåra, Torstein; 2018: Characterization of Fish Based Model Food Systems for Microwave Heating Modeling
Blikra, Marthe Jordbrekk; Vaka, Mette Risa; Skipnes, Dagbjørn; Feyissa, Aberham H.; Jessen, Flemming; Nygård, Tale; 2018: Model for heat and mass transfer during cooking of cod in a convection oven
Rosnes, Jan Thomas; Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; 2017: Næringsrik ferdigmat – hjemmelaget og industriprodusert
Skipnes, Dagbjørn; 2017: Design av produkter som forbrukeren skal tilberede i mikrobølgeovn
Skipnes, Dagbjørn; 2017: Pasteurisering og sterilisering med mikrobølger
Skipnes, Dagbjørn; 2017: Temperering og tining med mikrobølger – Et grunnlag
Lerfall, Jørgen; Jakobsen, Anita Nordeng; Skipnes, Dagbjørn; Waldenstrøm, Lene; Rotabakk, Bjørn Tore; 2017: Innovative use of CO2 in heat processing of Atlantic salmon
Skipnes, Dagbjørn; 2017: Hvorfor krymper fisk når den stekes?
Løvdal, Trond; Erdogu, Ferruh; van Droogenbroeck, Bart; Vågen, Ingunn Molund; Bartoszek, Agnieszka; Vos, Christine; Hanssen, Inge; Agati, Giovanni; Kaniszewski, Stanislaw; Skipnes, Dagbjørn; Tutar, Mustafa; Larbat, Romain; Robin, Christophe; 2017: Sustainability in the vegetable food supply chain - overview of the results of the project SUNNIVA
Løvdal, Trond; Skipnes, Dagbjørn; 2017: Den sunne "søpla"
Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; Rosnes, Jan Thomas; 2016: Næringsrik ferdigmat
Ates, Mehmet Baris; Skipnes, Dagbjørn; 2016: The safety of packaged foods that are agitated during thermal processing
Skipnes, Dagbjørn; Erdogdu, Ferruh; Tutar, Mustafa; Øines, Sigurd; Barreno, Igor; Løvdal, Trond; 2016: Optimization of a thermal process with reciprocal agitation by computational modelling
Rosnes, Jan Thomas; Skipnes, Dagbjørn; Grini, Ida Synnøve Bårvåg; 2016: Industrial thermal processed meat stew had similar nutritional values as homemade
Rosnes, Jan Thomas; Grini, Ida Synnøve Bårvåg; Skipnes, Dagbjørn; 2016: Industrial thermal processed meat stew had similar nutritional values as homemade
Stormo, Svein Kristian; Skåra, Torstein; Skjelvareid, Martin Hansen; Heia, Karsten; Skipnes, Dagbjørn; 2016: The impact of freezing, frozen storage and thawing on a high quality product
Skåra, Torstein; Skipnes, Dagbjørn; 2016: Mikrobølger under trykk
Skåra, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjørn; Skjelvareid, Martin Hansen; 2016: Effect of salt content and temperature on the cook loss of fresh cod
Skipnes, Dagbjørn; Blikra, Marthe Jordbrekk; Løvdal, Trond; 2016: A proposed toolbox for Food quality analysis of heat processed macroalgae: colour, texture, and microbiology
Løvdal, Trond; Vågen, Ingunn Molund; Agati, Giovanni; Tuccio, Lorenza; Kaniewski, Stanislaw; Gregorowska, Maria; Kosson, Ryszard; Verheul, Michel; Bartoszek, Agnieszka; Erdogdu, Ferruh; Tutar, Mustafa; van Droogenbroeck, Bart; Hanssen, Inge; Vos, Christine; Larbat, Romain; Robin, Christophe; Skipnes, Dagbjørn; 2015: 1st year report; the Sunniva Project. Sustainable food production through quality optimized raw-material production and processing technologies for premium quality vegetable products and generated by-products
Erdogdu, Ferruh; Tutar, Mustafa; Barreno, Igor; Skipnes, Dagbjørn; Øines, Sigurd; Løvdal, Trond; 2015: Computational modelling of reciprocal agitation retort process for canned liquid foods
Stormo, Svein Kristian; Skipnes, Dagbjørn; Sone, Izumi; Heia, Karsten; Kramer, Lene; Skåra, Torstein; 2015: Heat processing of pre-rigor Atlantic cod (Gadus morhua)
Aas, Grete Hansen; Barnung, Trygg; Rosnes, Jan Thomas; Bjørkeng, Wenche; Skipnes, Dagbjørn; Hansen, Jorunn Sofie; 2015: New possibilities for coproducts from Atlantic salmon backbones and bits & pieces in fish spread
Lima, Emilie Thori; Christensen, Line Bach; Rødbotten, Rune; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2015: The combined effect of actinidin and LTLT treatment on solubilisation of bovine connective tissue
Christensen, Line Bach; Kramer, Lene; Kramer, Lene; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2014: Long time and low temperature (LTLT) sous vide processing on meat products add value to low grade meat products
Rode, Tone Mari; Løvdal, Trond; Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2014: Inactivation of Bacillus subtilis spores in liver pate using strategies with double heat treatment and high pressure processing
Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2014: Sous vide - varmebehandling med svært lave temperaturer
Sone, Izumi; Skipnes, Dagbjørn; Rotabakk, Bjørn Tore; 2014: Protein thermal stability and water holding capacity of turbot (Scophthalmus maximus) and herring (Clupea harengus) during thermal treatment - Providing information for process optimization
Kramer, Lene; Skipnes, Dagbjørn; Sone, Izumi; Stormo, Svein Kristian; Skuland, Aase Vorre; 2014: Minimal processing of cod results in a prolonged shelf life than unprocessed and less quality change than pasteurized.
Skipnes, Dagbjørn; 2014: Introduksjon - Varmebehandlingens betydning for produkters tekstur
Skipnes, Dagbjørn; 2014: Sous Vide: Teknologiske utfordringer og nyheter
Skipnes, Dagbjørn; Kramer, Lene; 2014: Sous Vide gir bedre bærekraft
Skipnes, Dagbjørn; Sone, Izumi; 2014: Numerical gastronomy for optimising heat treatment of fish products
Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2014: Investigation of combined high pressure and mild temperature effects on Listeria inactivation in fish soup
Skipnes, Dagbjørn; Savitri, Sari; Christensen, Line Bach; Rotabakk, Bjørn Tore; Rosnes, Jan Thomas; 2013: Heat denaturation of proteins from Atlantic salmon (Salmo salar) – effects of processing on healthy components
Hansen, Jorunn Sofie; Håbesland, Geir; Bjørkeng, Wenche; Moe, Henning Andre; Rørvik, Merete; Arnesen, Vidar; Skålvik, Britt Mary; Aas, Grete Hansen; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2013: Consumer insight used to identity the design of a new fish spread
Hansen, Jorunn Sofie; Håbesland, Geir; Bjørkeng, Wenche; Moe, Henning Andre; Rørvik, Merete; Arnesen, Vidar; Skålvik, Britt Mary; Hansen, Grete Aas; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2013: Consumer insight used to identify the design of a new fish spread
Rotabakk, Bjørn Tore; Løvdal, Trond; Skipnes, Dagbjørn; 2013: Gassmetting av sous-vide laks
Skipnes, Dagbjørn; Løvdal, Trond; Smith, Anne T. B.; Rotabakk, Bjørn Tore; 2013: Innovative fish surface pasteurisation system
Skipnes, Dagbjørn; Savitri, Sari; Rotabakk, Bjørn Tore; Rosnes, Jan Thomas; 2013: Heat denaturation of proteins from atlantic salmon (Salmo salar) -effects of processing on healthy components
Skipnes, Dagbjørn; 2013: Kostnadseffektiv prosessteknologi
Skåra, Torstein; Skipnes, Dagbjørn; 2013: Overflatepasteurisering
Skåra, Torstein; Stormo, Svein Kristian; Skipnes, Dagbjørn; Kondjoyan, Alain; Sivertsen, Agnar; Gins, Geert; Van Derlinden, Eva; Valdramidis, Vasilis P; Van Impe, Jan FM; 2013: Surface pasteurization. Estimating surface processing temperature and thermal load in surimi through heat transfer modeling and reflectance spectroscopy
Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2013: Food safety investigation in Shaka process: Thermal inactivation of Listeria in fish soup
Hansen, Jorunn Sofie; Savitri, Sari; Skipnes, Dagbjørn; Rosnes, Jan Thomas; 2012: Varmebehandling av oppdrettslaks bryter ned proteiner og endrer råvarens kvalitet
Rode, Tone Mari; Skipnes, Dagbjørn; Hovda, Maria Befring; 2011: High pressure processing of seafood
Rotabakk, Bjørn Tore; Skipnes, Dagbjørn; 2010: Comparison study of cook-chill and sous-vide treated salmon (Salmo salar L.) during storage
