Energy aspects in food extrusion-cooking

Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measurement results, the baro-thermal treatment of different vegetable raw materials is discussed together with the engineering aspects of the extruders’ performance as a whole

MARANGONI CONVECTION AROUND A VENTILATED AIR BUBBLE UNDER MICROGRAVITY CONDITIONS

Under microgravity conditions in both parabolic and sounding rocket flights, the mass-transfer-induced Marangoni convection around an air bubble was studied. To prevent the bubble from becoming saturated, the bubble was ventilated. It turned out that the flow rate of the air through the bubble determined the flow pattern in the liquid. A mathematical model is presented which can adequately describe the observed phenomena.</p