Flow physics relevant to food science and biological engineering

Interdisciplinary Areas: Engineering and Healthcare/Medicine/Biology, Micro-, Nano-, and Quantum Engineering

Project Description

Understanding transport of mass, heat and momentum is of paramount importance in food processing. Many food items display complex behavior such as multiphase flows and non-Newtonian dynamics. We have developed state-of-the-art high performance computational tools to resolve transport of emulsions, bubbly flows, compound drops, vesicles and capsules [1-5]. An interdisciplinary team of engineers and food scientists are coming together to tackle challenges in this field. We will focus on quantifying mixing, rheology, mass transfer in multiphase flows relevant to food processing, preparation and transport. We’ll use direct numerical simulations, asymptotic methods, front-tracking approach and finite volume method to resolve relevant scales in the problem.  

Start Date

August 2019

Postdoc Qualifications

The candidate should have a Ph.D. in mechanical engineering, chemical engineering or physics, with previous experience in computational fluid dynamics of multiphase flows. 


Sadegh Dabiri (Mechanical Eng.)

Carlos Corvalan (Food Science) 


1. A.H. Raffiee, S. Dabiri, A.M. Ardekani, “Elasto-inertial migration of deformable capsules in a microchannel,” Biomicrofluidics, 11, 064113, 2017.

2. S. K. Kim, S. Dabiri, "Transient dynamics of eccentric double emulsion droplets in a simple shear flow", Physical Review Fluids, 2 (10), 104305, 2017.
3. A.H. Raffiee, S. Dabiri, A.M. Ardekani, “Deformation and buckling of microcapsules in a viscoelastic matrix,” Physical Review E, 96, article no. 032603, 2017.
4. S. Dabiri, J. Lu, G. Tryggvason, "Transition between regimes of a vertical channel bubbly upflow due to bubble deformability", Physics of Fluids, 25 (10), article no. 102110, 2013.
5. Lu, J., Yu, J. and Corvalan, C.M., 2015. Universal Scaling Law for the Collapse of Viscous Nanopores. Langmuir, 31(31), 8618-8622.