FIG 3 - uploaded by Maciej Lisicki
Content may be subject to copyright.
![Wine aeration. (a) Oxygen injection using the Venturi e↵ect: The wine moves down into a narrow funnel by gravity. In the funnel the liquid accelerates, which lowers the pressure compared to the surrounding atmosphere, as described by the Bernoulli principle [Eq. (5)]. Hence, air bubbles are drawn in, which aerate the wine. (b) Wine decanter: By pouring and swirling the liquid around, ripples form that mix in oxygen eciently. See §IX E about thin film instabilities. (a,b) From Vintorio Wine Accessories, with permission.](profile/Maciej-Lisicki/publication/371631253/figure/fig3/AS:11431281169624345@1687420106011/Wine-aeration-a-Oxygen-injection-using-the-Venturi-eect-The-wine-moves-down-into-a.jpg)
Wine aeration. (a) Oxygen injection using the Venturi e↵ect: The wine moves down into a narrow funnel by gravity. In the funnel the liquid accelerates, which lowers the pressure compared to the surrounding atmosphere, as described by the Bernoulli principle [Eq. (5)]. Hence, air bubbles are drawn in, which aerate the wine. (b) Wine decanter: By pouring and swirling the liquid around, ripples form that mix in oxygen eciently. See §IX E about thin film instabilities. (a,b) From Vintorio Wine Accessories, with permission.
Source publication
![FIG. 2. Turbulent pipe flow. (a) Drawings by Reynolds [76], showing (i)...](profile/Maciej-Lisicki/publication/371631253/figure/fig2/AS:11431281169599518@1687420105921/Turbulent-pipe-flow-a-Drawings-by-Reynolds-76-showing-i-laminar-pipe-flow-ii_Q320.jpg)
Innovations in fluid mechanics have been leading to better food since ancient history, while creativity in cooking has inspired fundamental breakthroughs in science. This review addresses how recent advances in hydrodynamics are changing food science and the culinary arts and, reciprocally, how the surprising phenomena that arise in the kitchen are...
Contexts in source publication
Context 1
... 3a]: The wine moves through a main tube with a constriction, where the lower pressure is used to draw in bubbles from a side tube. These air bubbles can improve the wine flavour [100,101]. Indeed, this was already known to Louis Pasteur, who famously wrote "C'est l'oxygène qui fait le vin" [102], or "It's the oxygen that makes the wine". Note, Fig. 3b shows aeration based on mixing with thin film ripples, which we describe in §IX E. The Venturi e↵ect is also used in gas stoves and grills, where inspirators mix air with flammable gas (instead of wine) to enhance combustion eciency. One can read more about the use of fire in the kitchen in §V F. Finally, the Bernoulli principle can be ...
Context 2
... and accessible kitchen experiments can also be utilized to develop intuition for advanced mathematical concepts. Notably, a famous class at Harvard and UCLA teaches general physics concepts such as heat transfer and phase transformations to non-science majors through the lens of cooking [Fig. 30a-c] [47]. In this popular course, top chefs give weekly seminars for further engagement. Kitchen experiments can also be used to learn about more specialized topics in fluid mechanics; For example, take-home experiments such as measuring the flow rate from a hose and estimating the density and the viscosity of household fluids has been ...
Context 3
... how pancake-making can be used to teach students about fluid viscosity. Instead of extracting the viscosity from a classical sedimenting-sphere experiment [601], which is less common in our daily lives, the students were asked to pour pancake batter and other viscous fluids like honey and syrup into frying pans and measure the spreading rate [ Fig. 30d]. By fitting their data to a theoretical prediction [639], which is described in §VI D, the students were able to back-calculate the viscosity. In the proposed course of do-it-yourself rheometry, Hossain and Ewoldt [386] outlined an ecient way to convey the key notions of rheology to students confined to their homes due to the ...
Citations
... If the water is poured too slowly, the jet can stick to the spout due to adhesion and surface tension, which is known as the teapot effect. 2,39 It is also known that water jets experience a Plateau-Rayleigh instability, 36 which can increase the amount of air entrainment of the jet as it impinges the surface, and therefore decrease the jet's momentum as it impacts the grounds below. 40 However, it is not known how this may impact the amount of agitation the coffee grounds experience in the context of pour-over brews. ...
Coffee is one of the most consumed beverages in the world. However, issues such as climate change threaten the growth of the temperature-sensitive Coffea arabica plant, more commonly known as Arabica coffee. Therefore, it is crucial to make beverages more efficient by using less coffee while still meeting the high demand for the beverage. Here, we explore pour-over filter coffees, in which a water jet impinges on a water layer above a granular bed. To reveal its internal dynamics, we first substitute opaque coffee grounds with silica gel particles in a glass cone, imaged with a laser sheet and a high-speed camera. We discover an avalanche effect that leads to strong mixing at various pour heights, even with a gentle pour-over jet. We also find that this mixing is not significantly impacted by a layer of floating grains, which is often present in pour-overs. Next, we perform experiments with real coffee grounds to measure the extraction yield of total dissolved solids. Together, these results indicate that the extraction of the coffee can be tuned by prolonging the mixing time with slower but more effective pours using avalanche dynamics. This suggests that instead of increasing the amount of beans, the sensory profile and the strength of the beverage can be adjusted by varying the flow rate and the pour height. In this way, the extraction efficiency could be better controlled to help alleviate the demand on coffee beans worldwide.
... As the demand for plant-based meats grows, the computational method has emerged as a promising computational tool that can complement physical experimentation by providing detailed simulations of mechanical, thermal, and flow behavior in PBMA production processes. 91,92 Computational methods have the potential to reduce experimental costs, accelerate development, and offer deeper insights into the detailed physical mechanisms. ...
The development of plant-based meat analogs (PBMAs) has emerged as a sustainable and ethical alternative to traditional animal meat. Achieving the fibrous texture and sensory qualities of animal meat presents significant challenges due to the structural differences between plant and animal proteins. Advanced computational techniques, particularly finite element analysis (FEA), offer promising solutions to these challenges by simulating and optimizing the mechanics, thermodynamics, and mass transfer behaviors of PBMA during processing. This review explores the role of FEA in addressing critical aspects of PBMA development, including texture replication, stability during storage, texture after heating, and variability in plant protein sources. Key processing techniques, such as high-moisture extrusion, shear cell technology, and extrusion 3D printing, are analyzed for their potential to create fibrous, meat-like textures. The review also highlights the integration of FEA methods like advanced rheological models and coupled multi-physics simulations to predict and enhance texture formation, juiciness, and thermal stability. Future perspectives emphasize interdisciplinary collaboration among food sciences, solid and fluid mechanics, and computational physics to refine predictive models, improve efficiency, and accelerate PBMA innovation. This review highlights that leveraging computational tools can provide a pathway for the consistent and scalable production of high-quality PBMAs that align with consumer expectations and sustainability goals.
... Our findings demonstrate the potential of active carpets to drive large-scale flow structures in confined environments, bearing similarities to phenomena like bioconvection [23,45], biogenic flows in confined systems [94], thermally driven convection [95,96], and even culinary-inspired flows [97]. These results open fundamental questions about the role of active carpets inhabiting layered environments to shape their surroundings, enhance the mixing of suspended and dissolved mass in aquatic environments, and facilitate transport between fluid-fluid interfaces and layers. ...
In Earth's aquatic environments and the human body, microbial swimmers often accumulate at interfaces within layered systems, forming colonies known as . These bioactive layers enhance mass transport and diffusion in fluid media. Here we study the hydrodynamic behavior induced by within confined semi-infinite fluid layers, such as the one found in the sea surface microlayer. By deriving analytical expressions and performing numerical simulations, we explore how geometrical and viscous confinement (layer thickness and viscosity ratio) influence hydrodynamic fluctuations and passive tracer dynamics. Our findings reveal anisotropic distributions of fluctuations, characterized by three distinct regions: near the and fluid-fluid interface (Region I), vertical fluctuations dominate; in an intermediate region (Region II), fluctuations become isotropic; and near the free surface (Region III), horizontal fluctuations prevail. The results also demonstrate the emergence of coherent vortical structures in highly confined systems, with roll-like patterns governed by the thickness of the confined layer and the sharpness in viscosity transitions. The insights provided by this work have implications for understanding biogenic flow patterns and transport processes in natural and engineered environments, offering potential applications in areas such as microbial ecology, biofilm management, and microfluidic technologies.
Published by the American Physical Society 2025
... Static HC reactors, such as Venturi or orifice constrictions, were shown to outperform rotation reactors, especially in full-scale applications [25,26], with static reactors showing increasing efficiency with size due to the reduction in pressure and energy requirements to achieve the same flow speed [27]. With static reactors, σ can easily be controlled through the flow velocity u, just changing the geometry of the reactor itself or the frequency of the pump used to circulate the liquid or the mixture. ...
Dimethyl sulfide (DMS), a low-boiling compound generated during barley germination and wort boiling from the conversion of its main precursor S-methylmethionine (SMM), a functional biomolecule, is detrimental to beer flavor. Vigorous and prolonged boiling, a time-consuming and energy-intensive process, is required to decrease the content of SMM and remove free DMS. The standard model, further validated in this study, assumed wort temperature and pH as the limiting factors of the SMM conversion reaction. This study aimed to assess the specific effect of hydrodynamic cavitation (HC) on the SMM conversion rate in pilot-scale experiments of brewer's wort boiling. For the first time, the SMM conversion rate was shown to be significantly affected by HC processes. The SMM half-life was reduced by up to 70% and showed remarkable sensitivity to HC regimes. The intensification of the SMM conversion reaction could be attributed to the HC-based generation of hydroxyl radicals. Other wort processes unfolded in compliance with standard specifications, such as the removal of free DMS, the isomerization of hop alpha-acids, and the change in wort color. In conclusion, evidence supported HC for a substantial saving in process time and energy consumption in the brewer's wort boiling step.
... Are experts in fluid mechanics better cooks because of their training? They are likely to handle culinary liquids more deftly, but may also become overly distracted by the beautiful phenomena unfolding while they do so 31 . In any case, it may enhance the pleasure of handling culinary liquids for anyone to keep in mind that, as the physicist Peter Barham notes 32 , "the kitchen is a laboratory, and cooking is an experimental science." ...
Manipulation of viscous liquids is an essential kitchen activity - from pouring golden syrup onto a pancake to decorating a cake with whipped cream frosting, from streaming ketchup on top of French fries to dispensing molten chocolate onto a strawberry. Typical viscosities in these and many other kitchen flows, and the heights from which the streams are dispensed, make such jets susceptible to the coiling instability. Indeed, the coiling of a thin thread of poured maple syrup is a source of fascination for children and adults alike, whereas the folding of the stream of ketchup squeezed out from a plastic bottle is a phenomenon familiar to all. In this paper, we review the fluid dynamics of such kitchen flows and discuss separately the case when the substrate is stationary (honey on a toast), and when it translates (cookies on a conveyor belt) or rotates (a pancake on a spinning hot plate). It is hoped that this may encourage experimentation and enjoyment of physics in the kitchen, and perhaps even lead to more elegant if not more tasty culinary results.
... In contrast to their single component counterparts, such systems present very complex behavior, which makes it hard to engineer a chosen set of properties [6][7][8][9]. The resulting mixture properties due to LLPS are not only widely used in the materials sciences [10][11][12][13][14] and food industry [15], but have also been shown to be a key driver in the development of protocells, in which LLPS allows for the formation of stable membraneless organelles such as the nucleus [2,[6][7][8]. ...
... The interfacial free energy cost of any phase split is given by (15). In a macroscopically large system, where L is much larger than all interface widths, the Hamiltonian trajectory gets exponentially close to each hilltop (bulk phase) of −V eff (ρ) that it visits, so one has a sum of contributions from trajectory segments between two phases α and β, which we write as L d−1 σ αβ . ...
Designing the phase behavior of multicomponent mixtures is a rich area with many potential applications. One key question is how more than M+1 phases, as would normally be allowed by Gibbs' phase rule at generic temperature in a mixture of M molecular species, can be made to coexist in equilibrium. In the grandcanonical ensemble, such super-Gibbs phase equilibria can be realized by tuning the interactions among the M species. This introduces additional degrees of freedom and hence a superlinear number of phases that can coexist. We show that, surprisingly, there is no straightforward equivalence to the situation in the experimentally relevant canonical ensemble: here only a subset of the grandcanonical phases will generically be realized. This subset is determined by interfacial tensions in addition to bulk free energies. Using a graph-theoretical approach, we determine a sufficient set of inequalities for the interfacial tensions for which all grandcanonical phases are realized so that equivalence of ensembles is effectively restored. We illustrate the design method for a two-component mixture with four coexisting phases and point out the route for generalizing this to a higher number of components.
... Consequently, fundamentals of drop spreading 8 and impact [9][10][11][12][13] have been studied in various conditions. Water drops impacting on oil layer is a common example, often encountered in kitchen activities 14,15 or other industrial processes. In general, in the drop impact on immiscible liquid layers, the interplay between inertial, capillary, and viscous forces governs the post-impact dynamics. ...
The impact of water droplets on thin layers of immiscible viscous liquids, such as oil films, is commonly encountered across contexts ranging from kitchen activities to industrial processes. In this study, we experimentally investigate the short-term and long-term behavior of water drops spreading on silicone-oil-coated surfaces. We report that the drop edge exhibits stick-slip dynamics on highly viscous oil layer, characterized by intermittent stops during the initial spreading. The stick-slip behavior diminishes with increasing spreading energy from impacts. The stick-slip spreading is also absent when the drop (ethanol) density is lower than that of the oil. During this smooth spreading and the early time of the stick-slip spreading, the base radius vs time (t) follows the well-known t1/2 scaling corresponding to the inertial-capillary regime. Contrary to the expected rupturing of the oil layer upon the water drop impact, we note that the initial spreading is mostly peripheral without noticeably displacing the oil layer. In the long-term dynamics, regardless of whether spreading occurs upon soft contact or impact, the water drop eventually spreads onto the substrate by dewetting the oil layer. The growth of the dewetting hole beneath the drop follows a dynamics t2/3, characteristic of the dewetting of thin oil layers. During the slow spreading of the water drop on the substrate, the precursor oil film forms a tiny oil droplet under the water drop. Our findings provide new insights into the dynamics of water–oil interactions, with implications for both practical applications and fundamental research.
... In the culinary realm, there are many other examples where the thermodynamics of mixtures plays a crucial role [14]. Phase separation often controls food texture [15], for exam-ple in emulsions like mayonnaise, salad dressing, and other sauces [16]. ...
"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the "Mozzarella Phase" and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.
... In this study, we focus on conduits with 0.27 Co 0.9 where all the forces discussed above are relevant. These conduits, henceforth referred to as cuvettes, are utilized extensively in culinary applications like exudate retention 37 and condiments dispensing units 38 and involve both Newtonian and non-Newtonian liquids. Often, the cuvette needs to be tilted to the horizontal position for pouring beverages and other liquids. ...
A typical culinary setting involves liquid condiments with different constitutive behaviors stored in jars, bottles, pitchers, or spouts. In the dynamic kitchen environment, handling these condiments might require pouring, drizzling, squeezing, or tapping, demonstrating the interplay of the container geometry, the fluid properties, and the culinary expertise. There is, of course, the occasional accidental toppling. We investigate the combined effects of surface properties, fluid properties, and confinement dimensions on the short-time spilling or pouring dynamics of a toppled cuvette. While attesting to the fact that smaller cuvettes (which can be termed as capillaries as well) do not spontaneously spill, larger cuvettes exhibit spilling dynamics that are dependent on the surface property, fluid viscosity, and flow rheology. For Newtonian liquids, it is observed that the spilling dynamics are determined largely by the coupling of viscous and gravity forces with surface properties, inducing non-intuitive behavior at higher conduit dimensions. The inclusion of rheology for non-Newtonian liquids in the soup makes the spilling dynamics not only an interplay surface and fluid properties but also a function of meniscus retraction demarcating a “splatter” of three regimes “not spilling,” “on the verge of spilling,” and “spontaneous spilling.” We not only delineate the interactions leading to meniscus motion but also provide a mapping on whether or not a container would spill if it is momentarily toppled and then immediately returned to upright position. This study aids in understanding the fascinating physics of fluid pouring dynamics and could lead to new kitchen, biomedical, and industrial technologies.
... Additionally, the presence of contaminants, surfactants and oils in the marine boundary layer alters the bursting phenomenon and thereby affects the production of fine marine spray (Ji, Yang & Feng 2021;Néel, Erinin & Deike 2022;Pierre, Poujol & Séon 2022;Ji et al. 2023). The rheological response of food products (Ahmed & Basu 2016;Mathijssen et al. 2023) exemplifies yet another instance of the importance of understanding the mechanisms of bubble bursting in rheologically complex fluids. Such an understanding will also improve our knowledge of other natural phenomena, such as volcanic eruptions and underwater gas seep (Gonnermann & Manga 2007). ...
A gas bubble sitting at a liquid–gas interface can burst following the rupture of the thin liquid film separating it from the ambient, owing to the large surface energy of the resultant cavity. This bursting bubble forms capillary waves, a Worthington jet and subsequent droplets for a Newtonian liquid medium. However, rheological properties of the liquid medium like elastoviscoplasticity can greatly affect these dynamics. Using direct numerical simulations, this study exemplifies how the complex interplay between elasticity (in terms of elastic stress relaxation) and yield stress influences the transient interfacial phenomenon of bursting bubbles. We investigate how bursting dynamics depends on capillary, elastic and yield stresses by exploring the parameter space of the Deborah number (dimensionless relaxation time of elastic stresses) and the plastocapillary number (dimensionless yield-stress of the medium), delineating four distinct characteristic behaviours. Overall, we observe a non-monotonic effect of elastic stress relaxation on the jet development while plasticity of the elastoviscoplastic (EVP) medium is shown to affect primarily the jet evolution only at faster relaxation times (low ). The role of elastic stresses on jet development is elucidated with the support of energy budgets identifying different modes of energy transfer within the EVP medium. The effects of elasticity on the initial progression of capillary waves and droplet formation are also studied. In passing, we study the effects of solvent–polymer viscosity ratio on bursting dynamics and show that polymer viscosity can increase the jet thickness apart from reducing the maximum height of the jet.
