A mathematical model for a class of frying processes

DOI10.1016/J.CAMWA.2006.02.046zbMATH Open1149.80004OpenAlexW1967236400MaRDI QIDQ2459632FDOQ2459632

Antonio Fasano, Alberto Mancini

Publication date: 7 November 2007

Published in: Computers & Mathematics with Applications (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/j.camwa.2006.02.046

Recommendations

• A mathematical model of frying processes
• scientific article
• 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

zbMATH Keywords

free boundary problemsparabolic systemheat and mass transferphase changedeep frying processes

Mathematics Subject Classification ID

Heat equation (35K05) Inverse problems for PDEs (35R30) Diffusion (76R50) Stefan problems, phase changes, etc. (80A22)

Cites Work

• Title not available (Why is that?)
• Title not available (Why is that?)

Cited In (3)

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