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Density of water at subzero temperature under high pressure: measurements and correlation

Autor: S. Asada, S. Matsuo, J. Arabas, Hironobu Kubota, Yoshiyuki Tanaka, Tomohiro Sotani

Publikováno v: Journal of Physics: Condensed Matter. 14:11447-11452

We measured the specific volumes of water at temperatures from 253 to 298 K and at pressures from 200 to 380 MPa. The specific volume data obtained were correlated with an empirical Tait equation as a function of temperature and pressure. In addition

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::590a1bb06a5e9de4ce8b4f11c2992588
https://doi.org/10.1088/0953-8984/14/44/498

Pressure and Temperature Probe for Studies of Biological Materials

Autor: J. Arabas, L. Dmowski, J. Szczepek

Publikováno v: High Pressure Research. 22:769-772

In our previous paper [1] a high pressure technique for monitoring pressure up to 700 MPa and temperature from m 40 °C to +100 °C in several pressure vessels simultaneously was reported. This technique, applied in Unipress High Pressure Multivessel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::192a870ca8b21f3a8dbd03326c65998a
https://doi.org/10.1080/08957950212412

Miniature optical cell for spectrophotometry under high pressure

Autor: J. Szczepek, Bernhard Tauscher, C. Merkel, Z. Spolnicki, J. Arabas, Peter Butz

Publikováno v: High Pressure Research. 19:379-383

In this paper a new three-window high-pressure cell for W/5,5pm spectroscopy of biological systems is described. Such a cell, due to its miniaturisation, fits the most standard small-size spectrometers. The cell of fluid medium, external pressure gen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8a25bfda5c87d24f6db0426cf65fecf7
https://doi.org/10.1080/08957950008202581

SAFE ICE:Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance

Autor: A. Kąkolewski, Martina Lille, T. Shen, S. Van Buggenhout, Pedro D. Sanz, J. Arabas, Marc Hendrickx, Karin Autio, S. Brul, Dietrich Knorr, G. Urrutia, A. Le Bail, A.D. Molina-García, A. Ousegui

Publikováno v: Urrutia, G, Arabas, J, Autio, K, Brul, S, Hendrickx, M, Kakolewski, A, Knorr, D, Le Bail, A, Lille, M, Molina-García, A D, Ousegui, A, Sanz, P D, Shen, T & Van Buggenhout, S 2007, ' SAFE ICE : Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance ', Journal of Food Engineering, vol. 83, no. 2, pp. 293-315 . https://doi.org/10.1016/j.jfoodeng.2007.03.004
Journal of food engineering, 83, 293-315. Elsevier
Digital.CSIC. Repositorio Institucional del CSIC
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23 páginas, 30 figuras, 3 tablas
The SAFE ICE project, supported by the European Commission, addresses and overcomes specific scientific and technological hurdles to make an informed judgment on the relevance of food related effects of High-Pre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0579b164ed79b3daf7ba1cf85525f15b
https://cris.vtt.fi/en/publications/b048b07b-5478-4716-a3a2-bd27dd2af27b