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THERMODYNAMIC APPROACH FOR EVALUATING THE VARIATION IN QUALITIES OF FOODSTUFFS DURING COLD STORAGE.

[In Russian. / En russe.]

Author(s) : TARAN V. A., FEDOROV O. G., CUMAK I. G.

Type of article: Article

Summary

FROM THE POINT OF VIEW OF NON-LINEAR UNBALANCED THERMODYNAMICS, THE AUTHORS JUSTIFY THE REPRESENTATION OF THE QUALITY OF RAW FOODSTUFFS AS AN ENERGY STATE OF A BIOLOGICAL SYSTEM, COMPOSED OF MACROMOLECULES WITH A STRUCTURAL ORGANIZATION. A MATHEMATICAL MODEL HAS BEEN DEVELOPED FOR CALCULATING THERMODYNAMIC CHARACTERISTICS, PRESENTING THE STATE OF THE QUALITY OF RAW FOODSTUFFS DURING COLD STORAGE. THE ADEQUACY OF THE MATHEMATICAL MODEL IS CONFIRMED BY A SERIES OF TESTS ON THE PRESERVATION OF VEGETABLE PRODUCE. C.C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1992-0644
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 11
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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