A mathematical model of frying processes (Q931284): Difference between revisions
From MaRDI portal
ReferenceBot (talk | contribs) Changed an Item |
Set OpenAlex properties. |
||
| Property / full work available at URL | |||
| Property / full work available at URL: https://doi.org/10.4171/rlm/478 / rank | |||
Normal rank | |||
| Property / OpenAlex ID | |||
| Property / OpenAlex ID: W2042944339 / rank | |||
Normal rank | |||
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 |
Statements
A mathematical model of frying processes (English)
0 references
25 June 2008
0 references
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.
0 references
mathematical model
0 references
frying
0 references
moving boundary
0 references
