A mathematical model of meat cooking based on polymer-solvent analogy

DOI10.1016/j.apm.2014.12.015zbMath1443.80013MaRDI QIDQ2278785

Michael Chapwanya, N. N. Misra

Publication date: 10 December 2019

Published in: Applied Mathematical Modelling (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/j.apm.2014.12.015

zbMATH Keywords

mathematical modelling; heat and mass transfer; Flory-Huggins theory

Mathematics Subject Classification ID

80A19: Diffusive and convective heat and mass transfer, heat flow

80-10: Mathematical modeling or simulation for problems pertaining to classical thermodynamics