Predicting Lift-Off Time When Deep-Frying Potato Dough Snacks-Reference-Cited by-同舟云学术

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Predicting Lift-Off Time When Deep-Frying Potato Dough Snacks

Published:2021-01 Issue:2 Volume:81 Page:574-590
ISSN:0036-1399
Container-title:SIAM Journal on Applied Mathematics
language:en
Short-container-title:SIAM J. Appl. Math.

Author:

Babb T.,Benham G. P.,Bows J.,Gonzalez-Farina R.,Kiradjiev K. B.^ORCID,Lee W. T.,Tibos S.

Funder

PepsiCo

Engineering and Physical Sciences Research Council

Publisher

Society for Industrial & Applied Mathematics (SIAM)

Subject

Applied Mathematics

Link

https://epubs.siam.org/doi/pdf/10.1137/19M1294253

Reference17 articles.

1. Exact and numerical solutions to a Stefan problem with two moving boundaries

2. Solidification of silicon in a one-dimensional slab and a two-dimensional wedge

3. Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy

4. Modelling of a Batch Deep-Fat Frying Process for Tortilla Chips

5. An Improved, Easily Implementable, Porous Media Based Model for Deep-Fat Frying

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1. A theoretical model of Surtseyan bomb fragmentation;Proceedings of the Royal Society A: Mathematical, Physical and Engineering Sciences;2021-09

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