Abstract
In this paper, we developed a dual phase lag model of heat mass transfer during immersion frying of foods. This model is a moving boundary problem of a couple system of second order hyperbolic partial differential equations. Modified finite element Legendre wavelet Galerkin method developed for its solution. The discretization in space and then application of Legendre wavelet Galerkin method converts our problem into a coupled system of generalized Sylvester equations. In a particular case, the solution of the present model is compared with exact solution and are approximately the same. L∞ error decreases as Legendre wavelet basis functions increase and strip size decreases. Whole analysis is done in dimensionless form. The effect of variability of moving interface on Fourier number, Luikov number, Posnov number, Kossovitch number, Biot number and relaxation times is discussed in detail.
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