Conference Agenda

Overview and details of the sessions of this conference. Please select a date or location to show only sessions at that day or location. Please select a single session for detailed view (with abstracts and downloads if available).

 
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Session Overview
Session
S13-14: Multiphase Flows in food industry
Time:
Friday, 16/May/2025:
10:30am - 12:10pm

Session Chair: Olivier Masbernat
 Location: Mercure Salle 4

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Presentations
10:50am - 11:10am

Water dispersion in semi-solid fat

Antoine Violas1, Simon Bugeat2, Paul Duru3, Kevin Roger1, Olivier Masbernat1

1LGC, Université de Toulouse/INPT/UPS/CNRS, France; 2SODIAAL International, Rennes, France; 3IMFT, Université de Toulouse/INPT/UPS/CNRS

Violas-Water dispersion in semi-solid fat-810.pdf

11:10am - 11:30am

Flow curves and LAOS of pre-refined chocolate pastes: material characterization and stress decomposition

Michel Orsi1,2, Veeraj Shah1, Omar Addasi1, Jeffrey F. Morris1

1Levich Institute and Dept. of Chemical Engineering, CUNY City College of New York, New York, NY 10031 USA; 2Institute of Chemical Engineering, Politecnico di Torino, Italy, Italy

Orsi-Flow curves and LAOS of pre-refined chocolate pastes-828.pdf

11:30am - 11:50am

Two-roll refining of chocolate pastes: rheology and size reduction

Omar Addasi1, Michel Orsi1,2, Jeffrey F Morris1

1CUNY City College of New York, United States of America; 2Politecnico di Torino, Italy

Addasi-Two-roll refining of chocolate pastes-987.pdf

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 Fukumoto1, Prima Setati1,2, Masahiro Takei1

1Chiba University, Japan; 2University of Gadjah Mada

Fukumoto-Investigation of the correlational relationship between physical-rheological-1113.pdf