MATHEMATICAL MODELS FOR THE PREDICTION OF THE ENCAPSULATION BEHAVIOR IN FOOD SYSTEMS
IULIANA VINTILA* DUNAREA DE JOS UNIVERSITY GALAŢI, FOOD SCIENCE AND ENGINEERING FACULTY, DOMNEASCA 111, 800008 GALAŢI, ROMANIA
*CORRESPONDING AUTHOR: VINTILAIULIANA@YAHOO.COM
The simulation of the encapsulation behavior in the multiphase complex system such food structure is based on the mathematical models constructed in respect with the Non-equilibrium thermodynamics Theory, Flory-Huggins Free Volume Theory (FHFV) and Complex Dispersed Systems (CDS).
The present research paper presents the differential equations describing the evolution in time of the multiphase dividing surfaces and the excess quantities such as surface density, surface momentum, surface energy and surface entropy associated with the dividing surfaces. The new completed theory of bio-polymers phase transitions co-jointed from Interfacial Transport Phenomena (ITP), FHFV and CDS will be validated with the inverse analysis method.
