Blar i NOFIMA vitenarkiv på forfatter "Feyissa, Aberham H."
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Dimensional change and cook loss during heating of fish: Problem formulation and semi-empirical modeling approach
Blikra, Marthe Jordbrekk; Hodnefjell, Åse Venke; Feyissa, Aberham H.; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2020)Shrinkage of cod filets and loins during heating is associated with unwanted changes in the product appearance and eating properties, including liquid loss, loss of juiciness and increased hardness. In this paper, shrinkage ... -
Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
Blikra, Marthe Jordbrekk; Jessen, Flemming; Feyissa, Aberham H.; Vaka, Mette Risa; Skipnes, Dagbjørn (Peer reviewed; Journal article, 2020) -
Model for heat and mass transport during cooking of cod loin in a convection oven
Blikra, Marthe Jordbrekk; Skipnes, Dagbjørn; Feyissa, Aberham H. (Journal article; Peer reviewed, 2019)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 ... -
OPTIMAL – Developing a decision support tool for optimization of process and product quality
Sone, Izumi; Blikra, Marthe J.; Schulz, Jörn; Feyissa, Aberham H. (Nofima rapportserie, Research report, 2017)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 ...