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Liquid Water‐Ice I Phase Diagrams under High Pressure: Sodium Chloride and Sucrose Models for Food Systems
Author(s) -
Guig Bérengère,
Otero Laura,
MolinaGarcía Antonio D.,
Sanz Pedro D.
Publication year - 2008
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp049666d
Subject(s) - aqueous solution , phase diagram , sodium , phase transition , interpolation (computer graphics) , sucrose , phase (matter) , thermodynamics , ice cream , chemistry , materials science , analytical chemistry (journal) , chromatography , physics , organic chemistry , engineering , food science , mechanical engineering , frame (networking)
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.