Question

These questions regard the process of making Liquid Nitrogen Ice Cream.

--- Describe the thermodynamic changes that occurred in the process. What was endothermic and exothermic? How would you define the 'system' and the 'surroundings' for this process?

--- How are thermodynamics involved in making the ice cream 'creamy' vs. 'grainy' (like what you get with freezer burned ice cream)?

the process is sub zero ice cream. A hose of liquid nitrogen, and mixing you base(yogurt) and toppings

Answer 1

Nitrogen exist as liquid at temperature as low as - 200 ^oC. Before mixing of liquid nitrogen, the liquid ice cream remains at normal temperature (25 oC).

Since liquid nitrogen is at very low temperature, it receives heat from the surrounding ice cream that is at higher temperature.

After receiving heat from surrounding ice cream, it converts to gaseous nitrogen.

Since liquid nitrogen receives heat, the conversion of liquid nitrogen to gas is endothermic reaction.

Since ice cream releases heat to liquid nitrogen, the conversion of liquid ice cream to creamy is exothermic reaction.

Since liquid nitrogen extracts heat from ice cream, liquid nitrogen is the system and ice cream is the surrounding and the reverse is true for ice cream.