A mathematical model of frying processes

DOI10.4171/RLM/478MaRDI QIDQ931284zbMATH OpenOpenAlexFDO

Authors Alberto Mancini, Mario Primicerio, Yiqing Yang

Publication date 25 June 2008

Published in Atti della Accademia Nazionale dei Lincei. Classe di Scienze Fisiche, Matematiche e Naturali. Serie IX. Rendiconti Lincei. Matematica e Applicazioni (Search for Journal in Brave)

Full work available at URL https://doi.org/10.4171/rlm/478

zbMATH Keywords

fryingmathematical modelmoving boundary

Mathematics Subject Classification ID

Parabolic equations and parabolic systems (35Kxx) Free boundary problems for PDEs (35R35)

Review text

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.

Recommendations

• A mathematical model for a class of frying processes
• scientific article; zbMATH DE number 772402
• Modelling the frying of a non-deformable specimen by immersion in edible oil
• A mathematical model of meat cooking based on polymer-solvent analogy
• A mathematical model for spaghetti cooking with free boundaries

Cites work

• A mathematical model for a class of frying processes
• Heat and mass transfer in wet porous media in the presence of evaporation-condensation
• Modelling the frying of a non-deformable specimen by immersion in edible oil

Cited in

(9)

• Mathematical modelling of syneresis of cheese curd
• A mathematical model for spaghetti cooking with free boundaries
• The mathematics of burger flipping
• A mathematical model of meat cooking based on polymer-solvent analogy
• A mathematical model for a class of frying processes
• Modelling the frying of a non-deformable specimen by immersion in edible oil
• On the Separation of Coconuts: A Modeling Week Study
• Predicting lift-off time when deep-frying potato dough snacks
• Crust density in bread baking: mathematical modelling and numerical solutions

This page was built for publication: A mathematical model of frying processes

Report a bug (only for logged in users!)Click here to report a bug for this page (MaRDI item Q931284)