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S13-14: Multiphase Flows in food industry
Time:
Friday, 16/May/2025:
10:30am - 12:10pm
Session Chair: Olivier Masbernat
Location: Mercure Salle 4
Presentations
10:50am - 11:10am Water dispersion in semi-solid fat
Antoine Violas 1 , Simon Bugeat2 , Paul Duru3 , Kevin Roger1 , Olivier Masbernat1
1 LGC, Université de Toulouse/INPT/UPS/CNRS, France; 2 SODIAAL International, Rennes, France; 3 IMFT, Université de Toulouse/INPT/UPS/CNRS
11:10am - 11:30am Flow curves and LAOS of pre-refined chocolate pastes: material characterization and stress decomposition
Michel Orsi 1,2 , Veeraj Shah1 , Omar Addasi1 , Jeffrey F. Morris1
1 Levich Institute and Dept. of Chemical Engineering, CUNY City College of New York, New York, NY 10031 USA; 2 Institute of Chemical Engineering, Politecnico di Torino, Italy, Italy
11:30am - 11:50am Two-roll refining of chocolate pastes: rheology and size reduction
Omar Addasi1 , Michel Orsi1,2 , Jeffrey F Morris 1
1 CUNY City College of New York, United States of America; 2 Politecnico di Torino, Italy
11:50am - 12:10pm Investigation of the correlational relationship between physical-rheological characteristics changes and electrical capacitance changes during the agitation process of whipping cream
Ryuichi Fukumoto 1 , Prima Setati1,2 , Masahiro Takei1
1 Chiba University, Japan; 2 University of Gadjah Mada
