Kitchen Flows
Lab closed? Head to the kitchen!
Especially during the COVID-19 pandemic, the kitchen offers a rich lab environment where flows are omnipresent and widely accessible. The surprising phenomena emerging in the kitchen inspire fundamental research, which in turn improved gastronomy ever since. In this special research setting, we can deal with high-interface materials and thin films, we mix fluids to make emulsions, we work with bubbles, highly viscous and non-Newtonian materials, we explore heat transfer in fluids, we stabilize foam structure in bread and beverages, and we produce novel food from basic ingredients.
In this special issue, we celebrate the connection between physics of fluids and food science. To these ends, we welcome submissions concerning all types of kitchen flows, from simple to complex, from small to large scale. They could include research articles, short reviews, educational articles, methods papers and expert tutorials.
Topics covered include, but are not limited to:
General topics:
- Any flows observable in the kitchen
- Food rheology and interfacial rheology
- Edible soft matter and polymer physics
- Food technology, engineering and quality control
More specifically:
- Emulsions and suspensions
- Bubbly liquids and foams
- Baking processes, cooking, frying, etc.
- Hydrodynamic instabilities
- Non-stick coatings and other materials
- Smoke, flames and plasma flows
- Non-Newtonian, complex and viscoelastic fluids
- Multiphase and/or multicomponent flows
- Porous media and granular flows
- Stokes flow, viscous gravity currents, lubrication theory
- Turbulent flows
- Sensory analysis, perception of food
- Food texture and physical properties
- Heat transfer and chemical reactions
- Transport phenomena
Guest Editors
Gerald G. Fuller (Stanford University)
Maciej Lisicki (University of Warsaw)
Arnold J.T.M. Mathijssen (University of Pennsylvania)
Endre Joachim Mossige (UC Santa Barbara)
Rossana Pasquino (Universita’ degli Studi di Napoli Federico II)
Vivek Nagendra Prakash (University of Miami)
Laurence Ramos (University of Montpellier)
Submission Instructions
For those interested in submitting, please take note of the following instructions:
- Navigate to the journal’s online submission system. You may need to create an account if you do not already have one.
- During the submission process you will be asked if your manuscript is part of a special topic. Please answer “yes” and select “Kitchen Flows” from the subsequent drop-down menu.
Papers that are accepted for publication will publish immediately upon acceptance and will appear online in a virtual collection dedicated to this special topic. Any questions or concerns about the submission process or deadline should be directed to the Physics of Fluids journal manager at pof-journalmanager@aip.org.