New gastronomic ideas grow rapidly as the scientific recipes keep improving too.Ī critical review of recent work on fuel lubricant interactions is undertaken. We then assess the state-of-the-art knowledge, the open problems, and likely directions for future research. For every topic, we first provide an introduction accessible to food professionals and scientists in neighbouring fields. 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. This review is structured like a menu, where each course highlights different aspects of culinary fluid mechanics. 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. Innovations in fluid mechanics have refined food since ancient history, while creativity in cooking inspires science in return. Ironically, despite being the most accurate one-parameter equation, the viscosity blending equation due to Lederer and Roegiers remained largely unknown to the oil research community until recently. These equations have lifted viscosity blending calculations to a practically useful accuracy level. The kinetic theory led the way to a deeper understanding of viscosity blending principles for binary mixtures, culminating in Grunberg-Nissan, Oswal-Desai and Lederer-Roegiers equations. Perhaps the best known among viscosity blending equations are the double logarithmic equation of Refutas and the cubic-root equation of Kendall and Monroe.
To find the right component ratio for a blend, empirical or semi-empirical equations linking viscosity of the blend to viscosities of the individual components are used. Produced by a refinery into an infinite number of final products matching given specifications regarding viscosity. In lubricating and specialty oil industries, blending is routinely used to convert a finite number of distillation cuts
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