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Comparison of Navier–Stokes and K-Epsilon Equations in Modelling Coupled Transfer Phenomena during Frying of Potato Slices Using a Continuous Solid–Fluid Phase

Crossref DOI link: https://doi.org/10.1007/s11540-025-09881-x

Published Online: 2025-06-18

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Safari, Afsaneh

Dehghannya, Jalal https://orcid.org/0000-0002-0873-2746
Ghanbarzadeh, Babak
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Text and Data Mining valid from 2025-06-18

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Article History

Received: 2 August 2024

Accepted: 8 May 2025

First Online: 18 June 2025

Declarations

:

: Our research did not include studies on human subjects, human data or tissue, or animals.

: The authors declare no competing interests.

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