Focus Session: Culinary Fluid Dynamics

FOCUS · G32 · ID: 1768481

Presentations

  • 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 →

  • ORAL

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    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

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  • ORAL

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    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 →