Department of Chemical Engineering researchers attended the 75th annual meeting of the American Physical Society’s Division of Fluid Dynamics.
The 75th Annual Meeting of the American Physical Society’s Division of Fluid Dynamics (APS DFD) focused on the discussion of fluid dynamics in the context of emerging global issues as the world transitions out of a pandemic.
The APS DFD was established in 1947 and exists for the advancement and diffusion of the physics of fluids with special emphasis on the dynamical theories of the liquid, plastic and gaseous states of matter under all conditions of temperature and pressure.
Winning poster: 2022 Gallery of Fluid Motion
Debashis Panda is the lead author of one of the winning 2022 Gallery of Fluid Motion posters: “Self Inducing Subharmonic Waves”. The poster represents the team’s research into vibrational waves on the surface of a drop. The work demonstrates how the movement of subharmonic waves is not dependent on the harmonic waves created by surface vibration, as previously thought. Instead, sub harmonic waves can be self inducing, which eventually causes them the burst and atomise. This research could be useful in the application of products like nasal sprays, where liquids require atomisation to deliver them into the nasal passage.
Commenting on his winning poster, Debashis said: “It’s an honour to have been chosen as a winner for the 2022 Gallery of Fluid Motion. It was a previous winning entry from Professor Omar Matar which inspired me to apply to study at Imperial College London, where I am now completing my PhD under his supervision. I would like to thank Omar and my colleagues for their support.”
The science of chocolate fountains
Dr Lyes Kahouadji presented a model that evaluates the physical flow, heat transfer exchanges and geometry’s effect on chocolate fountains to registered journalists as part of the annual meeting.
His work looks at how differences in aspects like heat distribution or fountain structure can unpredictably influence the way these fountains flow. This can have a negative impact on the look and taste of the chocolate.
The team says that their work could inform advancements in the production of other foods that exhibit flow.
The researchers are now working on diverse problems that include the mixing of miscible and immiscible fluids, dynamics and stability of toroidal bubbles (like the ones produced by dolphins), and cleaning and decontamination of surfaces with flow.
Part of this article is based on the press release by the American Physical Society.
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