Dagbjorn Skipnes
Nofima Norconserv AS,
Stavanger, Norway
Nofima is a research group majority owned by the Ministry of Fisheries that performs research and development in aquaculture, fisheries, and the food industry. Nofima collaborated with the Norwegian Centres of Expertise – Culinology and Chef Gunnar Hvarnes to promote halibut through a cooking competition and provided research to ensure a new recipe for a fried halibut fish roll was cooked properly.
By creating a model using COMSOL Multiphysics®, the hot and cold spots in the oval-shaped fish roll were located (contrary to the original thought). The team was then able to determine how long the fish should remain in the frying oil, how long it would take to reach the desired temperature in the center, and how long to let it cool.
Suggested Stories
It’s a Bird, It’s a Plane: Flow Patterns around an Oscillating Piezoelectric Fan Blade
As electronics grow smaller and smaller and are used for extensive periods of time, their internal heat loads are ...
複合材料を使用した軽量ハイパーループポッドの設計
2019年7月, 2年連続でEPFLoopチームがSpaceXハイパーループポッドコンペティションに参加しました. 彼らは, 前年度の半分の重量と2倍の速度のポッドを持って, 今年の大会に戻ってきました. 強化された設計の1つの要因は？ ...
3D Parametric Full Eye Model Gives 20+ Years of Better Vision
To correct presbyopia, researchers at Kejako, a medical device company in Switzerland, are developing a noninvasive ...
The Thermal Management of Li-ion Battery Packs
At the Fiat Research Center in Italy, Michele Gosso and Antonio Fiumara are working on the development of providing ...
