We present a mathematical model for the process of frying a rather thick sample of an indeformable porous material saturated with water (e.g. a potato slice). The model is based on thermodynamical arguments and results in an initial-boundary value problem for a system of equations satisfied by the temperature and vapour content, with a free boundary separating the region saturated with water and the vapour region. We provide some results of numerical simulations.
A mathematical model of frying processes / A.Mancini; M.Primicerio; Y.Yang. - In: ATTI DELLA ACCADEMIA NAZIONALE DEI LINCEI. RENDICONTI LINCEI. MATEMATICA E APPLICAZIONI. - ISSN 1120-6330. - STAMPA. - 18:(2007), pp. 11-21. [10.4171/RLM/478]
A mathematical model of frying processes
MANCINI, ALBERTO;PRIMICERIO, MARIO;
2007
Abstract
We present a mathematical model for the process of frying a rather thick sample of an indeformable porous material saturated with water (e.g. a potato slice). The model is based on thermodynamical arguments and results in an initial-boundary value problem for a system of equations satisfied by the temperature and vapour content, with a free boundary separating the region saturated with water and the vapour region. We provide some results of numerical simulations.
| File | Dimensione | Formato | |
|---|---|---|---|
|
frying.pdf
accesso aperto
Tipologia:
Versione finale referata (Postprint, Accepted manuscript)
Licenza:
Open Access
Dimensione
281.52 kB
Formato
Adobe PDF
|
281.52 kB | Adobe PDF |
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
