Modelling the frying of a non-deformable specimen by immersion in edible oil (Q2477201)

The authors present a non-trivial generalization of the one-dimensional model proposed in [\textit{A. Fasano} and \textit{A. Mancini}, Comput. Math. Appl. 53, No. 3--4, 395--412 (2007; Zbl 1149.80004)] with several purposes. The first goal is to consider a multidimensional case (so that, for instance, the model can be applicable to French fries). They want also to provide a more realistic description of the mechanism of transport of liquid water within the sample, considering the effect of capillarity, but keeping the assumption of no deformation. It is worth to say, that they formulated the mathematical model of the considered problem together with the govering differential equation and boundary conditions at the boundary between some regions. At the end the authors suggested to extend the presented model in a future paper.