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Spinning Pizza
Sent, M.D.J. (2025) Spinning Pizza.
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| Abstract: | A spun pizza dough tossed in the air stretches out by the action of centrifugal forces. As such, the spinning pizza offers an interesting case of sheet dynamics for a material of complex rheology. Here we study this problem using numerical simulations, treating the spinning dough as an axisymmetrically stretched Oldroyd-B fluid with infinite relaxation time. The model simulations reveal transients and stationary states, which are compared to theoretical predictions of stationary slender elastic bodies. While a qualitative agreement is achieved, significant quantitative differences arise. It is found that the slenderness of the initial shape and even a small amount of surface tension significantly influence the amount by which the pizza can stretch. Keywords: Oldroyd-B, viscoelasticity, slender dynamics, Kelvin–Voigt solid, sheet dynamics, numerical simulations |
| Item Type: | Essay (Bachelor) |
| Faculty: | EEMCS: Electrical Engineering, Mathematics and Computer Science |
| Subject: | 31 mathematics, 33 physics |
| Programme: | Applied Mathematics BSc (56965) |
| Link to this item: | https://purl.utwente.nl/essays/107108 |
| Export this item as: | BibTeX EndNote HTML Citation Reference Manager |
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