Experimental investigation on thermofluiddynamical processes in pressurized substances

Pehl, 2000, First Visualization of Temperature Fields in Liquids at High Pressure Using Thermochromic Liquid Cristals, Experiments in Fluids, 29/3, 302 P. Först, F. Werner, A. Delgado: A model for the pressure-viscosity behavior of watery solutions of food ingredients, Trends in High Pressure Bioscience and Biotechnology, R. Hayashi (ed.), accepted for publication (2001). Chr. Hartmann, A. Delgado: Numerical Simulation of Thermofluiddynamics and Enzyme Inactivation in a Fluid Food System under High Hydostatic Pressure, Trends in High Pressure Bioscience and Biotechnology, R. Hayashi (ed.), accepted for publication (2001). Pehl, 2000, Digital Particle Image Thermography & Velocimetry in kompressiblen Flüssigkeiten Denys, 2000, A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics, 5