Entropy Determined from Heat of Compression at High Pressure for Benzene and Carbon Tetrachloride

Pruzan, Ph.; Minassian, L. Ter; Soulard, Alain

doi:10.1007/978-1-4684-7470-1_45

Cited by 8 publications

(3 citation statements)

References 14 publications

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“…To overcome this difficulty, an alternative measure of pressure scan (P‐scan) at a constant temperature is adopted in HP calorimetry. The pressure can be changed either as a step change (Pruzan et al. 1979) or at a constant rate (Randzio et al.…”

Section: Introductionmentioning

confidence: 99%

“…2001) and some organic liquids such as hexane, butane‐1, benzene, toluene (Fuchs et al. 1979; Pruzan et al. 1979; TerMinassian et al.…”

Section: Introductionmentioning

confidence: 99%

“…Two types of calorimetric apparatus have been used in terms of working conditions: constant mass or constant volume. Most of the studies in literature are related to liquids and used constant volume technique (Pruzan et al. 1979; Randzio et al.…”

Section: Introductionmentioning

confidence: 99%

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High‐pressure Differential Scanning Calorimetry (Dsc): Equipment and Technique Validation Using Water–ice Phase‐transition Data

Zhu

Bulut

Bail

et al. 2004

J Food Process Engineering

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Understanding phase transition during high-pressure (HP) processing of foods is important both with respect to optimizing the process and improvement of product quality, but scientific information available in this area is very limited. In this study, the phase-transition behavior of water was evaluated using a HP differential scanning calorimetry (DSC). Tests were carried out under both isothermal pressure-scan (P-scan) and isobaric temperature-scan (T-scan) modes with distilled water prefrozen in the sample cell. P-scan was carried out at 0.3 MPa/min at two temperatures, -10 and -20C, and T-scan was carried out at 0.15C/min at two pressures, 0.1 and 115 MPa. The pressure-induced phase transition of water was accurately reproduced by the P-scan test. Ice melting latent heat during P-scan showed no significant difference ( P > 0.05) from the available reference data in literature. The relationship between P-scan tested (L m ) and reference latent heat was L m = 0.987 L (R 2 = 0.99, n = 6) suggesting a mean error less than 2%. T-scan mode was less appropriate and did not yield promising result. Measured values were less accurate than P-scan probably because of the influence of large heat capacity of sample cell. However, reliable and reproducible results obtained under P-scan mode suggested that the HP DSC can be used for the calorimetric determination of pressure-dependent water-phase transition in real food systems during HP freezing/thawing operations.

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Section: Introductionmentioning

confidence: 99%

“…2001) and some organic liquids such as hexane, butane‐1, benzene, toluene (Fuchs et al. 1979; Pruzan et al. 1979; TerMinassian et al.…”

Section: Introductionmentioning

confidence: 99%