A mathematical model of frying processes

  • Mario Primicerio

    Universita di Firenze, Italy
  • Alberto Mancini

    Università degli Studi di Firenze, Italy
  • Yiqing Yang

    Hangzhou Dianzi University, China


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.

Cite this article

Mario Primicerio, Alberto Mancini, Yiqing Yang, A mathematical model of frying processes. Atti Accad. Naz. Lincei Cl. Sci. Fis. Mat. Natur. 18 (2007), no. 1, pp. 11–21

DOI 10.4171/RLM/478