Multicomponent phase transition kinetics in cereal foam—Part I: developing a lattice Boltzmann model

Foam thermo-physics is a significant point of interest in current research in a broad range of applications reaching from material science, geology, chemical, biotechnology, ceramic processing to food science. The latter involves the challenge of continuous quality in combination with high-temperature processing. Thermal treatment strongly influences foam structure, stability and as well enforces chemical reactions or physical processes such as phase transitions. From a process engineering point of view, such reactions can be used for process optimization considerations. In cereal foam, heat transfer is suggested to depend, besides heat conduction in the lamella, on evaporation–condensation processes inside the foam bubbles. According to the meso-scale incidence of physical processes within complex foam micro-structures, the lattice Boltzmann method verifies its application to numerical investigations on the considered length scale. Thus, the objective of this study is the development of a lattice Boltzmann model covering heat and mass diffusion in combination with phase transition processes.     «

Foam thermo-physics is a significant point of interest in current research in a broad range of applications reaching from material science, geology, chemical, biotechnology, ceramic processing to food science. The latter involves the challenge of continuous quality in combination with high-temperature processing. Thermal treatment strongly influences foam structure, stability and as well enforces chemical reactions or physical processes such as phase transitions. From a process engineering point...     »