Numerical solution of foodstuff freezing problems using radial basis functions

Abstract

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.