title: Liquid water-ice I phase diagrams under high pressure: sodium chloride and sucrose models for food systems.
abstract: The 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.
authors.affiliation: Instituto del Frío (C.S.I.C.), José Antonio Novais 10, 28040 Madrid, Spain.
authors.forename: Bérengère
authors.initials: B
authors.lastname: Guignon
authors.forename: Laura
authors.initials: L
authors.lastname: Otero
authors.forename: Antonio D
authors.initials: AD
authors.lastname: Molina-García
authors.forename: Pedro D
authors.initials: PD
authors.lastname: Sanz
mesh_terms: D005502:Food; D007053:Ice; D011312:Pressure; D012965:Sodium Chloride / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry*; D013696:Temperature; D014867:Water / Q000737:chemistry*
chemical_list: D007053:Ice; D014867:Water; D012965:Sodium Chloride; D013395:Sucrose