Possibilities of application of the chaos and complexity theory in sugar technology

The chaos and complexity theory is the science which studies the question, which is how from the random, the unstable, the unexpected and the disorder, there is created order and form. It is connected with the non-reversible thermodynamics of the conditions apart from equilibrium. It is correlated also with the concept of entropy, which being a measure of disorder and uncertainty, but far away of being simply a measure of ignorance, is becoming the cause for the creation of new patterns of mass and energy dissipation. These are all called “dissipative structures”. As a characteristic example of a “dissipative structure” is described the sugar crystal growth. The chaos and complexity theory can be applied in sugar technology in the following fields:

a) In the interpretation: better understanding and mathematical modelling of some non-linear dynamic systems and processes occurring in sugar technology (extraction, crystallization, beet cultivation etc).

b) In cases where the chaos is desirable (fluid mechanism, mixing, homogenization, heat transfer etc).

c) In cases where the chaos is not desirable. In the last case the chaos is a function of entropy. By entropy limitation the chaos is also reduced. The point of view is formulated that chaos is a kind of negative energy which reduces the free energy of a system, but it is also the cause of change, of creation of new patterns of order.