On the Initial Stage in Potato Immersion Frying

Autores
Villa Saravia, Luis Tadeo; Bouciguez, Angélica Carmen; Lozano, Ricardo F.
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this paper, a descriptive mathematical model for the dynamical behavior of the free moisture desortion front inside of a potato sample, along the initial step (named also as vigorous bubbling stage) of an immersion frying process in oil heat is formulated and solved. Such model was generated using some information provided in an author’s previous paper where, an initial free boundary value problem (IFBVP) was formulated as a mathematical model to describe the simultaneous heat and free moisture transfer during the stage of the process. Local in time, monotone dependence of the free moisture desorption front, upon a kinetic parameter in term of the oil bath temperature is also analyzed.
Fil: Villa Saravia, Luis Tadeo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina
Fil: Bouciguez, Angélica Carmen. Universidad Nacional de Salta. Facultad de Ciencias Exactas; Argentina
Fil: Lozano, Ricardo F..
Materia
Potato
Frying
Initial
Immersion
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/4747
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/4747
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling On the Initial Stage in Potato Immersion FryingVilla Saravia, Luis TadeoBouciguez, Angélica CarmenLozano, Ricardo F.PotatoFryingInitialImmersionhttps://purl.org/becyt/ford/1.1https://purl.org/becyt/ford/1In this paper, a descriptive mathematical model for the dynamical behavior of the free moisture desortion front inside of a potato sample, along the initial step (named also as vigorous bubbling stage) of an immersion frying process in oil heat is formulated and solved. Such model was generated using some information provided in an author’s previous paper where, an initial free boundary value problem (IFBVP) was formulated as a mathematical model to describe the simultaneous heat and free moisture transfer during the stage of the process. Local in time, monotone dependence of the free moisture desorption front, upon a kinetic parameter in term of the oil bath temperature is also analyzed.Fil: Villa Saravia, Luis Tadeo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); ArgentinaFil: Bouciguez, Angélica Carmen. Universidad Nacional de Salta. Facultad de Ciencias Exactas; ArgentinaFil: Lozano, Ricardo F..Prise Worthy Prize2014-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/4747Villa Saravia, Luis Tadeo; Bouciguez, Angélica Carmen; Lozano, Ricardo F.; On the Initial Stage in Potato Immersion Frying; Prise Worthy Prize; International Review of Chemical Engineering; 6; 3; 5-2014; 122-1262035-1755enginfo:eu-repo/semantics/altIdentifier/url/http://www.praiseworthyprize.org/jsm/index.php?journal=ireche&page=article&op=view&path%5B%5D=15444info:eu-repo/semantics/altIdentifier/issn/2035-1755info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:48Zoai:ri.conicet.gov.ar:11336/4747instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:59:49.167CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv On the Initial Stage in Potato Immersion Frying
title On the Initial Stage in Potato Immersion Frying
spellingShingle On the Initial Stage in Potato Immersion Frying
Villa Saravia, Luis Tadeo
Potato
Frying
Initial
Immersion
title_short On the Initial Stage in Potato Immersion Frying
title_full On the Initial Stage in Potato Immersion Frying
title_fullStr On the Initial Stage in Potato Immersion Frying
title_full_unstemmed On the Initial Stage in Potato Immersion Frying
title_sort On the Initial Stage in Potato Immersion Frying
dc.creator.none.fl_str_mv Villa Saravia, Luis Tadeo
Bouciguez, Angélica Carmen
Lozano, Ricardo F.
author Villa Saravia, Luis Tadeo
author_facet Villa Saravia, Luis Tadeo
Bouciguez, Angélica Carmen
Lozano, Ricardo F.
author_role author
author2 Bouciguez, Angélica Carmen
Lozano, Ricardo F.
author2_role author
author
dc.subject.none.fl_str_mv Potato
Frying
Initial
Immersion
topic Potato
Frying
Initial
Immersion
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.1
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv In this paper, a descriptive mathematical model for the dynamical behavior of the free moisture desortion front inside of a potato sample, along the initial step (named also as vigorous bubbling stage) of an immersion frying process in oil heat is formulated and solved. Such model was generated using some information provided in an author’s previous paper where, an initial free boundary value problem (IFBVP) was formulated as a mathematical model to describe the simultaneous heat and free moisture transfer during the stage of the process. Local in time, monotone dependence of the free moisture desorption front, upon a kinetic parameter in term of the oil bath temperature is also analyzed.
Fil: Villa Saravia, Luis Tadeo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina
Fil: Bouciguez, Angélica Carmen. Universidad Nacional de Salta. Facultad de Ciencias Exactas; Argentina
Fil: Lozano, Ricardo F..
description In this paper, a descriptive mathematical model for the dynamical behavior of the free moisture desortion front inside of a potato sample, along the initial step (named also as vigorous bubbling stage) of an immersion frying process in oil heat is formulated and solved. Such model was generated using some information provided in an author’s previous paper where, an initial free boundary value problem (IFBVP) was formulated as a mathematical model to describe the simultaneous heat and free moisture transfer during the stage of the process. Local in time, monotone dependence of the free moisture desorption front, upon a kinetic parameter in term of the oil bath temperature is also analyzed.
publishDate 2014
dc.date.none.fl_str_mv 2014-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/4747
Villa Saravia, Luis Tadeo; Bouciguez, Angélica Carmen; Lozano, Ricardo F.; On the Initial Stage in Potato Immersion Frying; Prise Worthy Prize; International Review of Chemical Engineering; 6; 3; 5-2014; 122-126
2035-1755
url http://hdl.handle.net/11336/4747
identifier_str_mv Villa Saravia, Luis Tadeo; Bouciguez, Angélica Carmen; Lozano, Ricardo F.; On the Initial Stage in Potato Immersion Frying; Prise Worthy Prize; International Review of Chemical Engineering; 6; 3; 5-2014; 122-126
2035-1755
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.praiseworthyprize.org/jsm/index.php?journal=ireche&page=article&op=view&path%5B%5D=15444
info:eu-repo/semantics/altIdentifier/issn/2035-1755
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Prise Worthy Prize
publisher.none.fl_str_mv Prise Worthy Prize
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269602351939584
score 13.13397

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