temperature profile during the salting process play an important role in cheese quality since microbial and enzymatic activities, are thereby affected. in this work a three dimensional model was developed for heat transfer in the ultrafilterated cheese by using numerical solution of fourier's second law with finite difference method (explicit scheme) as a function of internal variable (che...

classical explicit finite difference schemes are unsuitable for the solution of the famous black-scholes partial differential equation, since they impose severe restrictions on the time step. furthermore, they may produce spurious oscillations in the solution. we propose a new scheme that is free of spurious oscillations and guarantees the positivity of the solution for arbitrary stepsizes. the...