A mathematical model of frying processes
Mario PrimicerioUniversita di Firenze, Italy
Alberto ManciniUniversità degli Studi di Firenze, Italy
Yiqing YangHangzhou 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. 11–21DOI 10.4171/RLM/478