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Prakash Kondekar, Speaker at Chemical Engineering Conferences
Indian Institute of Naturopathy, India
Title : Fluid mechanics for food industry

Abstract:

Knowledge of fluid flow behaviour is required to understand Transport and generation of the food material itself, noting that some manufacturing processes are based on fluid flow phenomena, such as emulsification heat and mass transfer which determine the microstructure and quality of the food. Innovations in fluid mechanics have refined food since ancient history while creativity in cooking inspires science in return. Recent advances in hydrodynamics are changing food science. The surprising phenomena that arise in the kitchen lead to discoveries and technologies across the disciplines, including rheology, soft matter, biophysics and molecular gastronomy. Main themes include multiphase flows, complex fluids, thermal convection, hydrodynamic instabilities, viscous flows, granular matter, porous media, percolation, chaotic advection, interfacial phenomena and turbulence. New gastronomic ideas grow rapidly as the scientific recipes keep improving too. Fluid mechanics is important to food engineering Fluid mechanics underpins almost all food manufacturing operations because these rely on the flow of liquids and multiphase materials where the continuous phase is a fluid. For food scientists, it is important to unravel hydrodynamic e?ects in order to develop better food processing technologies. For example, micro?uidic techniques are now extensively used for edible foam generation and emulsi?cation  but also bioactive compound extraction and the design of novel food mi-crostructures. More generally, ?uid mechanics describes the transport of mass, momentum and energy which is to be optimised in food processing  and food preservation.

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