Food molds, pudding cups, beer cans, soda bottles, and even tea bags are successfully modeled using Fluent's software. This leads to information on fill times, together with entrapped air and bubble formation phenomena as well as splashing predictions.

This animation shows the transient filling of a container using FLUENT's volume of fluid (VOF) method.

Heat transfer from molten chocolate in a soft-center production line.

Courtesy of Cadbury-Schweppes
For more information regarding this simulation, read the article "Chocolate Fluid Dynamics" that appeared in our Fall 1999 issue of FluentNews.