烹饪流体力学及食品科学中的其他流动
Culinary fluid mechanics and other currents in food science
AI总结：
本文综述了流体动力学进展如何改变食品科学，以菜单结构探讨多相流、复杂流体等烹饪流体力学主题，评估最新知识、未解问题及未来方向。
摘要：
自古以来的流体力学创新一直在带来更好的食物，同时烹饪中的创造力也启发了应用科学与基础科学。在此，我们回顾了近期流体动力学的进展如何改变食品科学，并重点介绍了厨房中出现的令人惊讶的现象如何促成跨学科的发现与技术，包括流变学、软物质、生物物理学和分子美食学。本综述的结构如同一份菜单，每一道菜都突显了烹饪流体力学的不同方面。我们的主要主题包括多相流、复杂流体、热对流、流体动力学不稳定性、粘性流、颗粒物质、多孔介质、渗流、混沌对流、界面现象和湍流。对于每个主题，我们首先提供适合食品专业人士和相邻领域科学家的入门介绍。随后，我们评估了最新知识、未解决的问题以及未来研究的可能方向。随着科学配方不断改进，新的美食理念也在迅速发展。
英文摘要：
Innovations in fluid mechanics are leading to better food since ancient history, while creativity in cooking inspires applied and fundamental science. 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.
机构、总结、中文摘要均由AI分析而来，可能存在错误，请以论文正文为准。
