A mathematical model for a class of frying processes
From MaRDI portal
Publication:2459632
Recommendations
- A mathematical model of frying processes
- scientific article; zbMATH DE number 5848501
- 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
- Analysis and simplification of a mathematical model for high-pressure food processes
- A numerical study of moving boundary problem involving dual phase lag model of heat mass transfer during immersion frying
- Mathematical models for coating processes
- scientific article; zbMATH DE number 1535929
Cited in
(5)- Modelling the frying of a non-deformable specimen by immersion in edible oil
- Predicting lift-off time when deep-frying potato dough snacks
- A mathematical model for spaghetti cooking with free boundaries
- Crust density in bread baking: mathematical modelling and numerical solutions
- A mathematical model of frying processes
This page was built for publication: A mathematical model for a class of frying processes
Report a bug (only for logged in users!)Click here to report a bug for this page (MaRDI item Q2459632)