Momentum and energy transfer during phase change of water under high hydrostatic pressure

Özmutlu, Özlem; Hartmann, C.; Delgado, Antonio

doi:10.1016/j.ifset.2006.02.004

Cited by 11 publications

(12 citation statements)

References 14 publications

(14 reference statements)

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“…The experimental set-up (similar to that presented in [8,9]) consisted of HP optical chamber manufactured by SITEC (AG CH-8124 MAUR) with three sapphire windows of 6 mm optical width. Pressure was generated by a pump (Sitec 750.1700) up to 700 MPa with a Seidel Kollmorgen 6SM 56-S 3000 electric engine.…”

Section: Experiments Set-upmentioning

confidence: 99%

The particle image velocimetry method in the study of the dynamics of phase transitions induced by high pressures in triolein and oleic acid

Tefelski

Wierschem

Delgado

et al. 2011

High Pressure Research

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Section: Experiments Set-upmentioning

confidence: 99%

The particle image velocimetry method in the study of the dynamics of phase transitions induced by high pressures in triolein and oleic acid

Tefelski

Wierschem

Delgado

et al. 2011

High Pressure Research

Self Cite

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“…It is also worth noting the study of Ozmutlu et al (2006) who were the first to experimentally observe the phase change of water under pressure. This study determined the relative contributions of momentum and energy transfers during the development of both ice I and ice III via particle image velocitometry and thermography.…”

Section: Phase Transitionsmentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

369

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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“…More detailed description concerning HP PIT and HP PIV can be found elsewhere. 21,22 The utility of the experimental setup is further extended by measuring the intensity of light transmitted through the sample by a PD-photodiode. The light intensity signal is a function of turbidity of the sample.…”

Section: Experimental Methodsmentioning

confidence: 99%

“…It is then clear that, for all the discussed cases (20)- (22), the dimensionless slope DPT depends only on C or even takes a constant value. This conclusion, from the model Equation (13) and accordingly (15), is being discussed in the upcoming section.…”

Section: Thermodynamic Considerations Of Phase Boundarymentioning

confidence: 95%

Basic aspects of phase changes under high pressure

Delgado

Rauh

Benning

2010

Annals of the New York Academy of Sciences

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Some substances of technological importance reveal phase change phenomena in the pressure and temperature range typically applied in biotechnology and food processing. For example, media with high molar volumes like edible oils and fats undergo liquid-solid phase transition at pressure increases up to several hundred megapascals. This article is concerned with theoretical considerations of the line of coexistence of solid and liquid phases in the pressure and temperature domain that corresponds to the phase boundary as a function of temperature and pressure. A universal model equation based on the equilibrium thermodynamics allowing prediction of the phase transition line of homogeneous media with high molar volume is presented. Approximate solutions of the model equation are discussed, which allow the phase boundary of substances with high molar volume to be described by a linear relation at least sequentially. The methods of experimental determination of the phase boundary under high pressure are presented and an attempt is made to validate the theoretical model with respect to the experimental data.

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Momentum and energy transfer during phase change of water under high hydrostatic pressure

Cited by 11 publications

References 14 publications

The particle image velocimetry method in the study of the dynamics of phase transitions induced by high pressures in triolein and oleic acid

The particle image velocimetry method in the study of the dynamics of phase transitions induced by high pressures in triolein and oleic acid

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Basic aspects of phase changes under high pressure

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