Kitchen Flows 2024

The kitchen offers a rich lab environment where flows are omnipresent and widely accessible. During the pandemic, the kitchen has offered a free lab in which scientists had the possibility to continue to perform experiments with simple setups. The first special issue during pandemic has been a success for Physics of Fluids!

Although the pandemic can be considered over, the surprising phenomena emerging in the kitchen still inspire fundamental research and can improve gastronomy. 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 new special issue, we celebrate again 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.