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ADIABATIC HEAT OF COMPRESSION/EXPANSION

This program has been developed to be used in High Hydrostatic Pressure processes when using water for both the sample and the pressure transmitting medium. It is possible to obtain the temperature increasing due to the adiabatic heat of compression and the temperature decreasing due to the adiabatic heat of expansion

All the related information is given in: Bérengère Guignon , Cristina Aparicio, Pedro D. Sanz, Laura Otero. “Orange juice pvT-properties for high pressure processing and modeling purposes: Importance of soluble solids concentration”. Food Research International 46 (2012) 83–91

 MALTA Consolider Team. Department of Engineering, El Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC),
C/ José Antonio Novais, 10, 28040 Madrid, Spain

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