A mathematical model of frying processes (Q931284): Difference between revisions
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| Property / cites work: Heat and mass transfer in wet porous media in the presence of evaporation-condensation / rank | |||
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| Property / cites work: A mathematical model for a class of frying processes / rank | |||
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| Property / cites work: Modelling the frying of a non-deformable specimen by immersion in edible oil / rank | |||
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| Property / full work available at URL: https://doi.org/10.4171/rlm/478 / rank | |||
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Latest revision as of 10:03, 30 July 2024
scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | A mathematical model of frying processes |
scientific article |
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A mathematical model of frying processes (English)
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25 June 2008
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Summary: We present a mathematical model for the process of frying a rather thick sample of an indeformable porous material saturated with water (e.g. a potato slice). The model is based on thermodynamical arguments and results in an initial-boundary value problem for a system of equations satisfied by the temperature and vapour content, with a free boundary separating the region saturated with water and the vapour region. We prove some results of numerical simulations.
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mathematical model
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frying
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moving boundary
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