Volumetric properties of sunflower and olive oils at temperatures between 15 and 55°C under pressures up to 350 MPa

High Pressure Research

Volumn 29, Issue 1, 2009, Pages 38-45

  Guignon, Bérengère ^a   Aparicio, Cristina ^a   Sanz, Pedro D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Fats; High hydrostatic pressure processed food; Isothermal compressibility; Specific volume; Thermal expansivity

Indexed keywords

FATS; HIGH HYDROSTATIC PRESSURE PROCESSED FOOD; ISOTHERMAL COMPRESSIBILITY; SPECIFIC VOLUME; THERMAL EXPANSIVITY;

COMPRESSIBILITY; EQUATIONS OF STATE; HYDRODYNAMICS; HYDROSTATIC PRESSURE; MASS TRANSFER; THERMAL EFFECTS; THERMAL EXPANSION; VOLUMETRIC ANALYSIS;

HYDRAULICS;

EID: 68349100049     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950802659823     Document Type: Conference Paper

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