Abstract
A single phase lagging model of heat and moisture transfer has been developed in an infinite slab undergoing immersion frying of foods. This model is a moving boundary problem of a system of second order hyperbolic partial differential equations. The solution obtained by using finite element Legendre wavelet Galerkin scheme. The stability analysis of present model and method are discussed in detailed and whole analysis presented in dimensionless form. The effect of variability of Luikov number, Kossovich number and Biot number on frying process are discussed in detail.
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