High-Pressure Shift Freezing. Part 1. Amount of Ice Instantaneously Formed in the Process

A mathematical model to calculate the amount of ice formed instantaneously after a rapid expansion in high‐pressure shift processes (HPSF) was developed. It considers that when water is expanded it does not extend over its melting curve but reaches a metastable state (supercooled water), which also...

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Veröffentlicht in:	Biotechnology progress 2000-12, Vol.16 (6), p.1030-1036
Hauptverfasser:	Otero, Laura, Sanz, Pedro D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food engineering Food industries Freezing Fundamental and applied biological sciences. Psychology General aspects Ice Pressure
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	A mathematical model to calculate the amount of ice formed instantaneously after a rapid expansion in high‐pressure shift processes (HPSF) was developed. It considers that when water is expanded it does not extend over its melting curve but reaches a metastable state (supercooled water), which also occurs in practice. Theoretical results appear to agree with experimental data.
ISSN:	8756-7938 1520-6033
DOI:	10.1021/bp000122v