Model for heat and mass transport during cooking of cod loin in a convection oven
Publikasjonsdetaljer
Tidsskrift : Food Control , vol. 102 , p. 29–37 , 2019
Internasjonale standardnummer
:
Trykt
:
0956-7135
Elektronisk
:
1873-7129
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1016/j.foodcont.201...
ARKIV
:
hdl.handle.net/11250/2601757
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
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.
