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A CRITICAL STUDY OF THE DISSIPATIVE PHENOMENON IN FROZEN FOOD ENSEMBLE.

Author(s) : SENGUPTA P., MAJUMDAR D., BHATTACHARYYA D.

Summary

THE PAPER MAKES AN IN DEPTH STUDY OF THE < DISSIPATIVE FUNCTION >, WHICH INITIATES SPOILAGE DYNAMICS OF THE FOOD ENSEMBLE, ON THE BASIS OF THE NON-LINEAR DIFFERENTIAL EQUATION JUSTIFYING THE NON-EQUILIBRIUM CONTRIBUTIONS OF ENTROPY PRODUCTION ARISING OUTOF IRREVERSIBLE PROCESSES INSIDE EACH ELEMENT OF THE FOOD ENSEMBLE. THE THEORETICAL MODEL THUS DEVELOPED HAS BEEN COMPARED WITH THE EXPERIMENTAL RESULTS. THE CLOSE APPROACHES OF THE MODEL WITH EXPERIMENTAL RESULTS OF THE MEASURABLE PARAMETERS OF FOOD ENSEMBLE COOLED AT THE BOILING POINT OF LN2 AND R12 BEING KEPT IN THERMOSTAT STORAGE ENVIRONMENT, SUPPORTS THE CONCEPT OF THE MATHEMATICAL MODEL.

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Pages: 388-396

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Details

  • Original title: A CRITICAL STUDY OF THE DISSIPATIVE PHENOMENON IN FROZEN FOOD ENSEMBLE.
  • Record ID : 1988-1874
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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