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A mathematical model for meat cooking

Published:2020-03 Issue:3 Volume:135 Page:
ISSN:2190-5444
Container-title:The European Physical Journal Plus
language:en
Short-container-title:Eur. Phys. J. Plus

Author:

Nelson H.,Deyo S.,Granzier-Nakajima S.,Puente P.,Tully K.,Webb J.

Funder

National Science Foundation

Publisher

Springer Science and Business Media LLC

Subject

General Physics and Astronomy

Link

http://link.springer.com/content/pdf/10.1140/epjp/s13360-020-00311-0.pdf

Reference31 articles.

1. M.M. Farid, Mathematical Modeling of Food Processing, 1st edn. (CRC Press, Boca Raton, 2019)

2. M. Chapwanya, N.N. Misra, A mathematical model of meat cooking based on polymer–solvent analogy. Appl. Math. Model. 39(14), 4033–4043 (2015)

3. R.G.M. Van der Sman, Biopolymer gel swelling analyzed with scaling laws and Flory-Rehner theory. Food Hydrocoll. 48, 94–101 (2015)

4. W. Hong, X. Zhao, J. Zhou, Jinxiong, Z. Suo, A theory of coupled diffusion and large deformation in polymeric gels. J. Mech. Phys. Solids 56(5), 1779–1793 (2008)

5. T. Bertrand, J. Peixinho, S. Mukhopadhyay, C.W. MacMinn, Dynamics of swelling and drying in a spherical gel. Phys. Rev. Appl. 6, 064010 (2016)

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