Mathematical Modelling of Microwave Cooking of Thin Potato Disks

About the Project

Primary Supervisor: Dr. Robert Whittaker

Manufacturers of thin potato-based snacks are interested in developing healthier cooking methods than the traditional oil frying. One option they are keen to explore is using microwaves. Experiments with circular potato disks running on a belt through a microwave field show some promise. But despite a relatively uniform intensity of the applied electromagnetic field, the disks do not cook evenly; regions at the sides remain under-cooked relative to the middle.

Some initial mathematical modelling work was undertaken at a Study Group in 2023 [1,2]. This project aims to extend this work to gain a fuller understanding of the phenomenon and hopefully use the insight obtained to suggest possible remedies for the uneven cooking. A range of asymptotic (and potentially numerical) methods will be used to analyse the problem, exploiting the different horizontal and vertical length scales of the disks.

This project would be suitable for a student with a strong applied maths background. Experience of working with partial differential equations and vector calculus is essential, but no prior knowledge of electromagnetism is needed.

Entry Requirements

The minimum entry requirement is a 2:2 in Mathematics, or physics/engineering with a strong mathematical background.

Mode of Study

Full or Part time

Start Date

1 October 2026