气候变化领域集成服务门户(CCPortal): OPTIMAL – Developing a decision support tool for optimization of process and product quality

CCPortal

	OPTIMAL - Developing a decision support tool for optimization of process and product quality
	Sone, Izumi; Blikra, Marthe J.; Schulz, Jörn; Feyissa, Aberham H.
出版日期	2017
英文摘要	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.##OPTIMAL - Utvikling av et beslutningsstøtte verktøy for optimalisering av prosess og produktkvalitet
URL	https://brage.bibsys.no/xmlui/bitstream/handle/11250/2435200/Rapport%2b04-2017.pdf?sequence=1&isAllowed=y
国家	挪威
语种	英语
文献类型	科技报告
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/30873
推荐引用方式 GB/T 7714	Sone, Izumi,Blikra, Marthe J.,Schulz, Jörn,et al. OPTIMAL - Developing a decision support tool for optimization of process and product quality,2017.