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

DOI10.1016/J.CAMWA.2007.04.010zbMATH Open1144.80003OpenAlexW2046488937MaRDI QIDQ2477201FDOQ2477201

Authors: Alberto Mancini, Antonio Fasano 

Publication date: 13 March 2008

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

Full work available at URL: https://doi.org/10.1016/j.camwa.2007.04.010

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zbMATH Keywords

free boundary problemsheat and mass transferphase change

Mathematics Subject Classification ID

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

Cites Work

• A mathematical model for a class of frying processes

Cited In (6)

• Modelling the Shelf Life of Packaged Olive Oil Stored at Various Conditions
• A mathematical model for a class of frying processes
• Predicting lift-off time when deep-frying potato dough snacks
• A mathematical model for spaghetti cooking with free boundaries
• A mathematical model of frying processes
• Mathematical modelling of syneresis of cheese curd

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