Some interrelated thermophysical properties of liquid water and ice. I. A user-friendly modeling review for food high-pressure processing.
A bibliographic search yielded a set of empirical equations that constitute an easy method for the calculation of some thermophysical properties of both liquid water and ice I, properties that are involved in the modeling of thermal processes in the high-pressure domain, as required in the design of new high-pressure food processes. These properties, closely interrelated in their physical derivation and experimental measurement, are specific volume, specific isobaric heat capacity, thermal expansion coefficient, and isothermal compressibility coefficient. Where no single equation was found, an alternative method for calculation is proposed. Keeping in mind the intended applications and considering the availability of both experimental data and empirical equations, the limits for the set of equations where set in -40 to 120 degrees C and 0 to 500 MPa for liquid water and -30 to 0 degrees C and 0 to 210 MPa for ice I. The equations and methods selected for each property are described and their results analyzed. Their good agreement with many existing experimental data is discussed. In addition, the routines implemented for the calculation of these properties after the described equations are made available in the public domain.
Instituto del Fró (CSIC), Ciudad Universitaria, Madrid, Spain.
Laura
L
Otero
Antonio D
AD
Molina-García
Pedro D
PD
Sanz
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005511:Food Handling / Q000379:methods* / Q000592:standards; D007053:Ice; D008433:Mathematics; D008956:Models, Chemical; D011312:Pressure; D013696:Temperature; D014867:Water / Q000737:chemistry*
D007053:Ice; D014867:Water