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A mathematical model for spaghetti cooking with free boundaries

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  • We propose a mathematical model for the process of dry pasta cooking with specific reference to spaghetti. Pasta cooking is a two-stage process: water penetration followed by starch gelatinization. Differently from the approach adopted so far in the technical literature, our model includes free boundaries: the water penetration front and the gelatinization onset front representing a fast stage of the corresponding process. Behind the respective fronts water sorption and gelatinization proceed according to some kinetics. The outer boundary is also moving and unknown as a consequence of swelling. Existence and uniqueness are proved and numerical simulations are presented.
    Mathematics Subject Classification: 76S05, 35R35, 45G10.


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