Water and Food Fluids Flow
A special issue of Water (ISSN 2073-4441).
Deadline for manuscript submissions: closed (31 July 2022) | Viewed by 2616
Special Issue Editor
Interests: fluid mechanics; hydraulic engineering; water resources management; water distribution network; heuristic model
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The transformation of raw materials into manufactured products (through diverse unit operations) is a main objective in the food industry. During food production and processing, it is common to have to work with multiphase flows in which diverse substances may be present. To achieve an optimal operation in a food plant is fundamental, for instance, to characterize the properties of these flows in order to be able to control the operation of processing systems, to determine the energy requirements or the running costs. In this line, it is remarkable that water is a very common fluid in this type of industry: it is present in many raw materials and food products and by-products, and it is used for heating and cooling or for preparing emulsions, suspensions and pastes.
Taking into account the former, in this Special Issue, original research and review contributions related with advanced applications, new designs or experimentation aimed at management, innovation or understanding of the flows or operations in which water and other food fluids are present in the food industry are highly welcome.
Prof. Dr. Inmaculada Pulido-Calvo
Guest Editor
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Keywords
- food industry
- hydraulic systems
- processing plants
- fluid properties
- multiphase flows
- unit operations
- experimental design
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