Modelling of a high pressure calorimeter - Application to the measurement of the latent heat of a model food (tylose)

摘要

The evaluation of the latent heat and enthalpy of fusion of food systems in the case of high pressure-low temperature processing is important for modelling purposes as well as for technical applications. A high pressure calorimeter has been designed for this purpose. The high pressure calorimeter was used to evaluate the latent heat during a pressure scan at constant temperature. It permits to measure the heat of phase transitions and to obtain the relationship between the initial freezing temperature T (ifp) and the average pressure while the phase transition is going on.