Rheology of Commercial and Model Ice Creams

Martin, Peter; Odic, K.; Russell, Alan D.; Burns, I. W.; Wilson, D.I.

doi:10.1515/arh-2008-0002

Cited by 14 publications

(8 citation statements)

References 16 publications

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“…Unlike Newtonian fluids, several classes of complex fluids exhibit phenomena inconsistent with the assumption of no-slip, including polymer melts, elastomers, 33,34 polymer solutions, [35][36][37][38][39] suspensions, [40][41][42][43][44][45][46][47][48][49][50][51][52] dispersions, [53][54][55] gels, [56][57][58][59][60][61][62] colloidal dispersions/ glasses, [63][64][65] pastes [66][67][68][69][70][71][72][73][74][75][76][77][78][79][80] and foams. [81][82][83]…”

Section: For a Summary)mentioning

confidence: 99%

Slip mechanisms in complex fluid flows

Hatzikiriakos

2015

Soft Matter

113

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The classical no-slip boundary condition of fluid mechanics is not always a valid assumption for the flow of several classes of complex fluids including polymer melts, their blends, polymer solutions, microgels, glasses, suspensions and pastes. In fact, it appears that slip effect in these systems is the rule and not the exemption. The occurrence of slip complicates the analysis of rheological data, although it provides new opportunities to understand their behavior in restricted environments delineating additional molecular mechanisms i.e. entropic restrictions due to limitations in the number of molecular conformations. This article discusses these complexities and provides future research opportunities.

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Section: For a Summary)mentioning

confidence: 99%

Slip mechanisms in complex fluid flows

Hatzikiriakos

2015

Soft Matter

113

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“…Due to its popularity, ice cream was apparently the first food product to have its extensional viscosity measured, as early as in 1934 [642]. Since then, rheological properties of ice cream have been examined in detail, and various dynamical models have been proposed to account for their behaviour [643]. The breadth of related topics has even inspired an interdisciplinary undergraduate course taught within the physics programme [644].…”

Section: K Ice Creamsmentioning

confidence: 99%

Culinary fluid mechanics and other currents in food science

Mathijssen¹,

Lisicki²,

Prakash³

et al. 2022

Preprint

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Innovations in fluid mechanics have refined food since ancient history, while creativity in cooking inspires science in return. Here, we review how recent advances in hydrodynamics are changing food science, and we highlight how the surprising phenomena that arise in the kitchen lead to discoveries and technologies across the disciplines, including rheology, soft matter, biophysics and molecular gastronomy. This review is structured like a menu, where each course highlights different aspects of culinary fluid mechanics. Our main themes include multiphase flows, complex fluids, thermal convection, hydrodynamic instabilities, viscous flows, granular matter, porous media, percolation, chaotic advection, interfacial phenomena, and turbulence. For every topic, we first provide an introduction accessible to food professionals and scientists in neighbouring fields. We then assess the state-of-the-art knowledge, the open problems, and likely directions for future research. New gastronomic ideas grow rapidly as the scientific recipes keep improving too.

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“…Ice cream can be considered a foam composed by a matrix (a solution of sugars, milk proteins, stabilizers, salts) with ice crystals, fat, and air inclusions. The rheological behavior depends on several different parameter like composition, percentage of air inclusions (overrun), and temperature, and they can significantly change over each stage of the continuous production process [12].…”

Section: Ice Cream Rheologymentioning

confidence: 99%

Application of Constrained Optimization Techniques in Optimal Shape Design of a Freezer to Dosing Line Splitter for Ice Cream Production

Sarghini

Vivo

2020

Food Eng Rev

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Design of multiple branches splitting of equal mass flow rate in complex rheological flows like ice cream near melting point temperature can be a challenging task. Pulsations in flow rate due to air pumping process and small fluctuations in temperature affecting flow rheology can determine a consistent difference in internal pipe velocity distribution, resulting in a significant difference in the distribution of ice cream dosage. Computational sciences and engineering techniques have allowed a major change in the way products and equipment can be engineered, as a computational model simulating physical processes can be more easily obtained, rather than making prototypes and performing multiple experiments. Among such techniques, optimal shape design (OSD) represents an interesting approach. In OSD, the essential element with respect to classical numerical simulations in fixed geometrical configurations relays on the introduction a certain amount of geometrical degrees of freedom as a part of the unknowns. This implies that the geometry is not completely defined, but part of it is allowed to move dynamically in order to minimize or maximize an objective function. From a mathematical point of view, OSD is a branch of differentiable optimization and more precisely the application of optimal control for distributed systems. OSD is still today numerically difficult to implement, because it relies on a computer intensive activity and moreover because the concept of “optimal” is a compromise between shapes that are good with respect to several criteria. In this work, the applications of a multivariate constrained optimization algorithm is proposed in the case of a mechanical ice cream 1 to 5 splitting system, required to distribute in an evenly way from one freezer into five dosing valves. Results allowed to design a retro-fitting system on an existing production plant reducing the dosing error down to 3% on the average.

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Rheology of Commercial and Model Ice Creams

Cited by 14 publications

References 16 publications

Slip mechanisms in complex fluid flows

Slip mechanisms in complex fluid flows

Culinary fluid mechanics and other currents in food science

Application of Constrained Optimization Techniques in Optimal Shape Design of a Freezer to Dosing Line Splitter for Ice Cream Production

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