Sound of effervescence

Poujol, Mathis; Wunenburger, Régis; Ollivier, François; Antkowiak, Arnaud; Pierre, Juliette

doi:10.1103/physrevfluids.6.013604

Cited by 10 publications

(3 citation statements)

References 29 publications

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“…Just after uncorking, c L /c 0 ≈ 5, so S ≈ 4, and the champagne must degas in order to achieve stable thermodynamic equilibrium. The gas loss occurs through two mechanisms, by diffusion through the liquid surface (invisible to us), and by the vigorous bubbling (effervescence) that we can readily observe and also hear [274] [see §VIII D].…”

Section: E Bubbly Drinksmentioning

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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Section: E Bubbly Drinksmentioning

confidence: 99%

Culinary fluid mechanics and other currents in food science

Mathijssen¹,

Lisicki²,

Prakash³

et al. 2022

Preprint

View full text Add to dashboard Cite

show abstract

“…Before the cavity collapses, the bubble is floating at the free surface. As it is static, its shape is due to an equilibrium between capillarity and gravity and is obtained by integration of the Young-Laplace equation [7,34,35]. Surfactants have no more influence on the static bubble shape than through their modification of the surface tension.…”

Section: The Bubble Collapsementioning

confidence: 99%

“…In this capillaro-inertial collapse, ∆t is expected to scale as the capillaro-inertial time : ρR 3 /γ, with ρ the liquid density and R the bubble radius [35]. Figure 2 (b) presents the collapsing time ∆t normalized by this capillaro-inertial time scale as a function of the dimensionless surfactant concentration C, for the three different bubble radii R = 0.8, 1.1 and 1.7 mm.…”

Section: The Bubble Collapsementioning

confidence: 99%