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Focus Session: Culinary Fluid Dynamics

FOCUS · G32 · ID: 1768481

Presentations

  • Culinary fluid mechanics and other currents in food science

    ORAL · Invited

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    Publication: Mathijssen, A. J., Lisicki, M., Prakash, V. N., & Mossige, E. J. (2023). Culinary fluid mechanics and other currents in food science. Reviews of Modern Physics, 95(2), 025004.

    Presenters

    • Arnold J Mathijssen

      University of Pennsylvania

    Authors

    • Endre Joachim Mossige

      University of Oslo

    • Arnold J Mathijssen

      University of Pennsylvania

    • Maciej Lisicki

      University of Warsaw

    • Vivek Nagendra Prakash

      University of Miami

    View abstract →

  • Why is your stuff not separating: fluid flow inside centrifuges

    ORAL

    –

    Presenters

    • Alvaro Marin

      Physics of Fluids, University of Twente

    Authors

    • Alvaro Marin

      Physics of Fluids, University of Twente

    • Joost Dekker

      Physics of Fluids, University of Twente

    • Heng Li

      Delft University of Technology

    • Christian Diddens

      University of Twente, Univ of Twente

    • Maurice Mikkers

      MauriceMikkers.nl

    • Lorenzo Botto

      Delft University of Technology, Delft University of Technology, the Netherlands

    View abstract →

  • Crack Propagation Mechanism of Freeze-Dried Soybean Curds during the Rehydration Process

    ORAL

    –

    Publication: Hirakawa, M., Teshima, H., Ikuta, T., Takahashi, K. Crack expansion dynamics of freeze-dried soybean curd during rehydration. Food and Bioprocess Technology, submitted.

    Presenters

    • Mai Hirakawa

      Kyushu University

    Authors

    • Mai Hirakawa

      Kyushu University

    • Hideaki Teshima

      Kyushu University

    • Tatsuya Ikuta

      Kyushu University

    • Koji Takahashi

      Kyushu University

    View abstract →