Modelling the frying of a non-deformable specimen by immersion in edible oil

We present a non-trivial generalization of the one-dimensional model proposed in [A. Fasano, A. Mancini, A mathematical model for a class of frying processes, Comput. Math. Appl. (2007) (doi:10.1016/j.camwa.2006.02.046) (in press)] with several purposes. The first goal is to consider a multidimensional case (so that, for instance, the model can be applicable to French fries). We want also to provide a more realistic description of the mechanism of transport of liquid water within the sample, considering the effect of capillarity.