6533b82bfe1ef96bd128d827
RESEARCH PRODUCT
Numerical Solution of Foodstuff Freezing Problems Using Radial Basis Functions
Antonino La RoccaVincenzo La RoccaMassimo MoraleRoberto VolpeAntonio MessineoDomenico Pannosubject
Health (social science)Materials scienceGeneral Computer ScienceGeneral MathematicsGeneral EngineeringThermodynamicsMechanicsEducationHermite functionGeneral EnergyFreezing processeTemperature profileSettore ING-IND/10 - Fisica Tecnica IndustrialeRadial basis functionGeneral Environmental Sciencedescription
This work presents a novel numerical approach for the solution of time dependent non-linear freezing processes in terms of radial basis function Hermite approach. The proposed scheme is applied to a mashed potato sample during its freezing; evaluation of time evolution of the temperature profile at the core of the sample is carried out. Food thermal properties are highly dependent on temperature and the mathematical problem becomes highly non-linear and therefore particularly difficult to solve. Incorporating a Kirchhoff transformation significantly reduces the non-linearity. The robustness of the scheme is tested by comparison with experimental results available in literature.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-03-01 | Advanced Science Letters |