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Journal of Flow Visualization and Image Processing
Главный редактор: Krishnamurthy Muralidhar (open in a new tab)

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ISSN Печать: 1065-3090

ISSN Онлайн: 1940-4336

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 0.6 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.6 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00013 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.14 SJR: 0.201 SNIP: 0.313 CiteScore™:: 1.2 H-Index: 13

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INSTABILITIES AND TOPOLOGICAL BEHAVIOR OF FLOW INSIDE CHAMPAGNE GLASSES

Том 22, Выпуск 1-3, 2015, pp. 97-115
DOI: 10.1615/JFlowVisImageProc.2016016056
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Краткое описание

The glass shape and especially its open aperture is suspected to play an important role as concerns the kinetics of CO2 and flavor release during champagne tasting. In recent years, much interest has been devoted to depicting each and every parameter involved in the release of gaseous CO2 from glasses poured with champagne. However, one can hardly understand the bubbling and aromatic exhalation events in champagne tasting, without studying the flow-mixing mechanisms inside the glass. Indeed, a key assumption is that a link of causality may exist between the flow structures created in the wine due to bubble motion and the process of flavor exhalation. In this article, a collection of various ascending bubble-driven flow patterns and mixing phenomena that illustrate the fine interplay between ascending bubbles and the fluid around are evidenced through tomography techniques. Moreover, the particle image velocimetry (PIV) technique was used in order to reach the velocity field of the ascending bubbles-driven flow patterns found in a flute poured with champagne. The results show that the continuous flow of ascending bubbles strongly modifies the mixing and convection conditions of the liquid medium. Moreover, spontaneous and self-organized convective cells were evidenced at the air/champagne interface through laser tomography. The number, size, and velocity of the multiple and self-organized convective cells vary as time proceeds with the continuously decreasing bubble-driven champagne flow. We can establish a close link between the number of hydrodynamic instabilities evidenced at the air/champagne interface and the bubble flow rate.

ЦИТИРОВАНО В
  1. Beaumont Fabien, Liger-Belair Gérard, Polidori Guillaume, Computational Fluid Dynamics (CFD) as a Tool for Investigating Self-Organized Ascending Bubble-Driven Flow Patterns in Champagne Glasses, Foods, 9, 8, 2020. Crossref

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