The Aristotelian Mechanics

Leeuwen, Joyce van

doi:10.1007/978-3-319-25925-3

Cited by 26 publications

(1 citation statement)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(57) shows that the applied force is directly proportional to the flow velocity. As opposed to Newtonian mechanics, where the forces are proportional to acceleration, this reflects Aristotelian mechanics [551], where there is no motion in the absence of forces. Inertia vanishes at low Reynolds number, that is, so the dynamics are overdamped.…”

Section: B Fundamental Solution Of Stokes Flowmentioning

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

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.

show abstract

Section: B Fundamental Solution Of Stokes Flowmentioning

confidence: 99%