A mathematical model of frying processes (Q931284): Difference between revisions
From MaRDI portal
Set profile property. |
ReferenceBot (talk | contribs) Changed an Item |
||
| Property / cites work | |||
| Property / cites work: Heat and mass transfer in wet porous media in the presence of evaporation-condensation / rank | |||
Normal rank | |||
| Property / cites work | |||
| Property / cites work: A mathematical model for a class of frying processes / rank | |||
Normal rank | |||
| Property / cites work | |||
| Property / cites work: Modelling the frying of a non-deformable specimen by immersion in edible oil / rank | |||
Normal rank | |||
Revision as of 11:36, 28 June 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
