Modelling and Simulation of a Moving Boundary Problem Arising During Immersion Frying of Foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Engineering (miscellaneous)
Link
http://link.springer.com/content/pdf/10.1007/s40009-018-0719-x.pdf
Reference24 articles.
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3. Stefan J (1891) Über die Theorie der Eisbildung, insbesondere über die Eisbildung im Polarmeere. Ann Phys Chem 42:269–286
4. Farkas BE, Singh RP, Ramsey TR (1996) Modelling heat and mass transfer in immersion frying. I. Model development. J Food Eng 29:211–226
5. Farid MM, Chen XD (1998) The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure. Heat Mass Transf 34:69–77
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