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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/122023

Liquid water-ice I phase diagrams under high pressure: Sodium chloride and sucrose models for food systems

AutorGuignon, Bérengère; Otero, Laura ; Molina García, Antonio D. ; Sanz Martínez, Pedro Dimas
Fecha de publicación2005
EditorAmerican Chemical Society
CitaciónBiotechnology Progress 21: 439- 445 (2005)
ResumenThe knowledge of high pressure and low temperature phase diagrams of aqueous systems is required in fields such as food sciences, biology, cryo-microscopy and geology, to reduce processing costs, improve treatments results or advance in physical phenomena understanding. The phase transition curve between liquid water and ice I for sucrose and sodium chloride solutions has been obtained for concentrations ranging from 16% to 36% and from 1.63% to 16.09% (w/w), respectively. An accurate experimental method, based on the pressurization of an ice-solution mixture, adequate to build the entire phase transition curve at constant concentration, has been developed. Simon-like equations have been used to empirically describe the phase transition curves, so that they allow easy data interpolation. © 2005 American Chemical Society and American Institute of Chemical Engineers.
Identificadoresdoi: 10.1021/bp049666d
issn: 8756-7938
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