Search results for "Hydrostatic pressure"
showing 10 items of 135 documents
The continuous cooling transformation (CCT) as a flexible tool to investigate polymer crystallization under processing conditions
2009
An experimental route for investigating polymer crystallization over a wide range of cooling rates (from 0.01 to 1000◦C/s) and pressures (from 0.1 to 40 MPa) is illustrated, using a method that recalls the approach adopted in metallurgy for studying structure development in metals. Two types of experimental setup were used, namely an apparatus for fast cooling of thin films (100–200 μm thick) at various cooling rates under atmospheric pressure and a device (based on a on-purpose modified injection molding machine) for quenching massive samples (about 1–2 cm3) under hydrostatic pressure fields. In both cases, ex situ characterization experiments were carried out to probe the resulting struct…
Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies
2017
Interest in the development and adoption of nonthermal technologies is burgeoning within the food and bioprocess industry, the associated research community, and among the consumers. This is evident from not only the success of some innovative nonthermal technologies at industrial scale, but also from the increasing number of publications dealing with these topics, a growing demand for foods processed by nonthermal technologies and use of natural ingredients. A notable feature of the nonthermal technologies such as cold plasma, electrohydrodynamic processing, pulsed electric fields, and ultrasound is the involvement of external fields, either electric or sound. Therefore, it merits to study…
Hydrate Networks under Mechanical Stress – A Case Study for Co 3 (PO 4 ) 2 ·8H 2 O
2016
The nature of the bound water in solids with hydrogen-bonded networks depends not only on temperature and pressure but also on the nature of the constituents. The collapse and reorientation of these network structures determines the stability of hydrated solids and transitions to other crystalline or amorphous phases. Here, we study the mechanochemically induced loss of bound water in Co₃(PO₄)₂·8H₂O and compare this process to the behavior under hydrostatic pressure. The associated phase transition and its kinetics were monitored by X-ray powder diffraction with Synchrotron radiation and quantitative IR spectroscopy. High shearing forces are responsible for the degradation of the hydrogen-b…
Enhancing formability of aluminium alloys by superimposing hydrostatic pressure
2003
Publisher Summary One of the strategic topics in manufacturing engineering is represented by the reduction of components weight. This aim is pursued by utilizing accurate and effective design tools and using lightweight metals such as aluminum, magnesium, and titanium alloys. Unfortunately, such materials often show a poor ductility, and thus enhancing formability is nowadays one of the most relevant research focus, as well as the development of effective and reliable predictive models of defects insurgence during forming processes. In this scenario, forming by means of superimposed hydrostatic pressure represents a promising alternative manufacturing technique. The chapter discusses the si…
Poroelastic metamaterials with negative effective static compressibility
2017
We suggest a three-dimensional metamaterial structure exhibiting an isotropic expansion in response to an increased hydrostatic pressure imposed by a surrounding gas or liquid. We show that this behavior corresponds to a negative absolute (rather than only differential) effective compressibility under truly static and stable conditions. The poroelastic metamaterial is composed of only a single ordinary constituent solid. By detailed numerical parameter studies, we find that a pressure increase of merely one bar can lead to a relative increase in the effective volume exceeding one percent for geometrical structure parameters that should be accessible to fabrication by 3D printing.
Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food.
2017
Abstract The inactivation of pathogenic and spoilage bacteria as well as the formation of food processing contaminants (e.g. acrylamide, furan, etc.) in infant foods is of utmost importance for industry, consumers as well as regulatory bodies. In this study, the potential of high hydrostatic pressure (HHP) for microorganism inactivation including total mesophilic aerobic bacteria (TMA) and total yeasts and molds (TYM) at equivalent processing conditions, as well as its effects on furan formation in vegetable-based infant food was evaluated. The process parameters evaluated were combinations of pressures (200, 300, and 400 MPa), temperatures (25, 35, and 45 °C), and treatment times (5, 10, a…
Green technologies for food processing: Principal considerations
2019
Abstract The environmental impact of the food industry is of increasing concern for our society. Reductions in the amounts of harmful substances produced and in energy consumption, and increases in by-product recycling, are all requirements that the industry must now meet. However, “green technology” concepts are currently driving the development of new techniques in this field. Emerging green technologies are capable of superseding conventional thermal treatment, which negatively affects the physical, nutritional, and bioactive properties of food, and are also more environmentally friendly. Novel green techniques include ionizing and ultraviolet radiation, ohmic heating, high-power ultraso…
Valorization of waste and by-products from food industries through the use of innovative technologies
2020
Abstract Food waste and by-products, which are normally regarded as not being valuable, have great potential for valuable compounds production. Valorization of these materials not only means more nutrients or bioactive compounds, but also addresses environmental issues caused by discarding these “waste” materials. This chapter discusses the nutritive and economic potential of food waste and by-products, as well as the application of innovative technologies (i.e., electrotechnologies, ultrasound, high hydrostatic pressure, nanotechnology, pressurized fluids) in food waste and by-products valorization. Such technologies improve the perspectives regarding waste utilization, paving the ways tow…
The impacts of the ALE and hydrostatic-pressure approaches on the energy budget of unsteady free-surface flows
2008
Abstract This paper focuses on the energy budget in the calculation of unsteady free-surface flows on moving grids with and without using the ‘arbitrary Lagrangian–Eulerian’ (ALE) formulation or hydrostatic-pressure assumption. The numerical tool is an in-house general-purpose solver for the unsteady, incompressible and homogeneous Navier–Stokes equations in a Cartesian domain. An explicit fractional-step method and co-located finite-volume method are used for the second-order accurate integrations in time and space. The test cases are nonlinear and linear irrotational standing waves, which allow to characterise the impacts of an ALE or Eulerian formulation with moving grids by comparison w…
Carbon dioxide degassing from Tuscany and Northern Latium (Italy)
2008
Abstract The CO 2 degassing process from a large area on the Tyrrhenian side of central Italy, probably related to the input into the upper crust of mantle fluids, was investigated in detail through the geochemical study of gas emissions and groundwater. Mass-balance calculations and carbon isotopes show that over 50% of the inorganic carbon in regional groundwater is derived from a deep source highlighting gas−liquid separation processes at depth. The deep carbonate−evaporite regional aquifer acts as the main CO 2 reservoir and when total pressure of the reservoir fluid exceeds hydrostatic pressure, a free gas phase separates from the parent liquid and escapes toward the surface generating…