Guillaume Polidori

Analysis of the effect of swimmer's head position on swimming performance using computational fluid dynamics.

The aim of this numerical work is to analyze the effect of the position of the swimmers head on the hydrodynamic performances in swimming. In this initial study, the problem was modeled as 2D and in steady hydrodynamic state. The geometry is generated by the CAD software CATIA and the numerical simulation is carried out by the use of the CFD Fluent code. The standard k-epsilon turbulence model is used with a specific wall law. Three positions of the head were studied, for a range of Reynolds numbers about 10(6). The obtained numerical results revealed that the position of the head had a noticeable effect on the hydrodynamic performances, strongly modifying the wake around the swimmer. The analysis of these results made it possible to propose an optimal position of the head of a swimmer in underwater swimming.

Turbulence model choice for the calculation of drag forces when using the CFD method

The aim of this work is to specify which model of turbulence is the most adapted in order to predict the drag forces that a swimmer encounters during his movement in the fluid environment. For this, a Computational Fluid Dynamics (CFD) analysis has been undertaken with a commercial CFD code (Fluent). The problem was modelled as 3D and in steady hydrodynamic state. The 3D geometry of the swimmer was created by means of a complete laser scanning of the swimmers body contour. Two turbulence models were tested, namely the standard k-epsilon model with a specific treatment of the fluid flow area near the swimmers body contour, and the standard k-omega model. The comparison of numerical results with experimental measurements of drag forces shows that the standard k-omega model accurately predicts the drag forces while the standard k-epsilon model underestimates their values. The standard k-omega model also enabled to capture the vortex structures developing at the swimmers back and buttocks in underwater swimming; the same vortices had been visualized by flow visualization experiments carried out at the INSEP (National Institute for Sport and Physical Education in Paris) with the French national swimming team.

CO2 Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions: Flute versus Coupe

Measurements of CO(2) fluxes outgassing from glasses containing a standard Champagne wine initially holding about 11.5 g L(-1) of dissolved CO(2) were presented, in tasting conditions, during the first 10 min following the pouring process. Experiments were performed at room temperature, with a flute and a coupe, respectively. The progressive loss of dissolved CO(2) concentration with time was found to be significantly higher in the coupe than in the flute, which finally constitutes the first analytical proof that the flute prolongs the drinks chill and helps it to retain its effervescence in contrast with the coupe. Moreover, CO(2) volume fluxes outgassing from the coupe were found to be much higher in the coupe than in the flute in the early moments following pouring, whereas this tendency reverses from about 3 min after pouring. Correlations were proposed between CO(2) volume fluxes outgassing from the flute and the coupe and their continuously decreasing dissolved CO(2) concentration. The contribution of effervescence to the global kinetics of CO(2) release was discussed and modeled by use of results developed over recent years. Due to a much shallower liquid level in the coupe, bubbles collapsing at the free surface of the coupe were found to be significantly smaller than those collapsing at the free surface of the flute, and CO(2) volume fluxes released by collapsing bubbles only were found to be approximately 60% smaller in the coupe than in the flute. Finally, the contributions of gas discharge by invisible diffusion through the free surface areas of the flute and coupe were also approached and compared for each type of drinking vessel.

On the Losses of Dissolved CO2 during Champagne Serving

Pouring champagne into a glass is far from being consequenceless with regard to its dissolved CO(2) concentration. Measurements of losses of dissolved CO(2) during champagne serving were done from a bottled Champagne wine initially holding 11.4 +/- 0.1 g L(-1) of dissolved CO(2). Measurements were done at three champagne temperatures (i.e., 4, 12, and 18 degrees C) and for two different ways of serving (i.e., a champagne-like and a beer-like way of serving). The beer-like way of serving champagne was found to impact its concentration of dissolved CO(2) significantly less. Moreover, the higher the champagne temperature is, the higher its loss of dissolved CO(2) during the pouring process, which finally constitutes the first analytical proof that low temperatures prolong the drinks chill and helps it to retain its effervescence during the pouring process. The diffusion coefficient of CO(2) molecules in champagne and champagne viscosity (both strongly temperature-dependent) are suspected to be the two main parameters responsible for such differences. Besides, a recently developed dynamic-tracking technique using IR thermography was also used in order to visualize the cloud of gaseous CO(2) which flows down from champagne during the pouring process, thus visually confirming the strong influence of champagne temperature on its loss of dissolved CO(2).

Visualizations of the flow around a swimmer in turbulent regime

Graphical abstract

Kinetics and stability of the mixing flow patterns found in champagne glasses as determined by laser tomography techniques: likely impact on champagne tasting

Laser tomography techniques were used in order to make visible the flow patterns induced by ascending bubbles in flutes poured with champagne. The stability of flow patterns was investigated in flutes showing natural (without any specific surface treatment) as well as artificial effervescence (i.e., engraved at their bottom), all along the first 15min after pouring. Engravement conditions were found to strongly influence the kinetics and the stability with time of the mixing flow phenomena found in champagne glasses.

Monitoring Gaseous CO2 and Ethanol above Champagne Glasses: Flute versus Coupe, and the Role of Temperature

In champagne tasting, gaseous CO2 and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Simultaneous quantification of gaseous CO2 and ethanol was monitored through micro-gas chromatography (μGC), all along the first 15 minutes following pouring, depending on whether a volume of 100 mL of champagne was served into a flute or into a coupe. The concentration of gaseous CO2 was found to be significantly higher above the flute than above the coupe. Moreover, a recently developed gaseous CO2 visualization technique based on infrared imaging was performed, thus confirming this tendency. The influence of champagne temperature was also tested. As could have been expected, lowering the temperature of champagne was found to decrease ethanol vapor concentrations in the headspace of a glass. Nevertheless, and quite surprisingly, this temperature decrease had no impact on the level of gaseous CO2 found above the glass. Those results were discussed on the basis of a multiparameter model which describes fluxes of gaseous CO2 escaping the liquid phase into the form of bubbles.

Transient free convection flow on a vertical surface with an array of large-scale roughness elements

Abstract Transient natural convection on a vertical ribbed wall is studied experimentally with a wall-boundary condition of uniform heat flux. To get an idea about the roughness geometry influence on the heat transfer, several distinctive ribbed geometries were tested. The experimental analysis is deduced from both flow field visualizations and thermal measurements. It is shown that instantaneous flow patterns result in complex eddy structures in the vicinity of the ribs. As well vortex birth as vortex shedding process are evidenced during the transient in the open cavities between the ribs to evolve increasing time towards 3D turbulent structures. Whatever the arrangements and the time, one observes a degradation in the convective heat transfer below the first rib and an enhancement past the last one compared to the smooth case. In the open cavities, conclusions are contrasted: during the early transient an important heat transfer enhancement occurs in the upstream part of the cavity while increasing time reduces the heat transfer performance in the whole cavity.

Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: A state-of-the-art review, from the bottle to the tasting glass

In champagne and sparkling wine tasting, the concentration of dissolved CO(2) is indeed an analytical parameter of high importance since it directly impacts the four following sensory properties: (i) the frequency of bubble formation in the glass, (ii) the growth rate of rising bubbles, (iii) the mouth feel, and (iv) the nose of champagne, i.e., its so-called bouquet. In this state-of-the-art review, the evolving nature of the dissolved and gaseous CO(2) found in champagne wines is evidenced, from the bottle to the glass, through various analytical techniques. Results obtained concerning various steps where the CO(2) molecule plays a role (from its ingestion in the liquid phase during the fermentation process to its progressive release in the headspace above the tasting glass) are gathered and synthesized to propose a self-consistent and global overview of how gaseous and dissolved CO(2) impact champagne and sparkling wine science.

Transient flow rate behaviour in an external natural convection boundary layer

Abstract A theoretical approach is proposed to investigate the transient dynamic behaviour of a free convection boundary layer-type flow. The set of continuity, momentum and energy equations are solved with the classical Boussinesq approximation using the Karman–Pohlhausen integral method. Applying a step variation of the uniform heat flux on a vertical wall, the boundary layer thickness and velocity profiles within the viscous layer, streamline patterns and volumetric flow rate are evaluated as a function of time. In addition, corresponding fully analytical asymptotic solutions are derived to be readily used in engineering applications.