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Abstract:
An emerging ultrasonic technology aims to control high-pressure industrial processes that use liquids at pressures up to 800 MPa. To control these processes it is necessary to know precisely physicochemical properties of the processed liquid (e.g., Camelina sativa oil) in the high-pressure range. In recent years, Camelina sativa oil gained a significant interest in food and biofuel industries. Unfortunately, only a very few data characterizing the high-pressure behavior of Camelina sativa oil is available. The aim of this paper is to investigate high pressure physicochemical properties of liquids on the example of Camelina sativa oil, using efficient ultrasonic techniques, i.e., speed of sound measurements supported by parallel measurements of density. It is worth noting that conventional low-pressure methods of measuring physicochemical properties of liquids fail at high pressures. The time of flight (TOF) between the two selected ultrasonic impulses was evaluated with a cross-correlation method. TOF measurements enabled for determination of the speed of sound with very high precision (of the order of picoseconds). Ultrasonic velocity and density measurements were performed for pressures 0.1–660 MPa, and temperatures 3–30 °C. Isotherms of acoustic impedance Za, surface tension σ and thermal conductivity k were subsequently evaluated. These physicochemical parameters of Camelina sativa oil are mainly influenced by changes in the pressure p, i.e., they increase about two times when the pressure increases from atmospheric pressure (0.1 MPa) to 660 MPa at 30 °C. The results obtained in this study are novel and can be applied in food,and chemical industries.

Keywords:
ultrasonic methods, speed of sound, acoustic impedance, surface tension, thermal conductivity, physicochemical properties

Abstract:
Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50 °C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50 °C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann–Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors' contribution to the state-of-the-art.

Keywords:
high-pressure food processing, diacylglycerols, thermophysical parameters, isothermal compressibility, isobaric thermal expansion coefficient, ultrasonic methods

Abstract:
Investigation of the high-pressure thermophysical properties of biofuels, e.g., bulk modulus, Surface tension, and viscosity is of paramount importance in fuel injection systems in diesel engines. Another crucial and dangerous phenomenon that may occur in biofuels at high pressures is phase transition (solidification), which can drastically increase the viscosity of the biofuel. This effect may hamper proper operation of the engine, especially under cold-start conditions. Unfortunately, the availability of highpressure thermophysical properties of biofuels is still limited. The goal of this paper is to investigate the impact of high pressures on thermophysical properties of biofuels on the example of rapeseed fatty acid methyl esters (RME) in a wide range of pressures (0:1 to 250 MPa) and temperatures (5 to 20 _C). To this end we employed innovative ultrasonic techniques, i.e., the Bleustein-Gulyaev surface acoustic waves for measuring RME viscosity, and ultrasonic bulk compressional waves for measuring sound velocity in RME and consequently evaluating RME thermophysical parameters, e.g., bulk modulus and surface tension. The viscosity of the measured RME displayed an abrupt increase at pressures: 260 MPa (t Ľ 20 _C), 230 MPa (t Ľ 15 _C), 190 MPa (t Ľ 10 _C), and 130 MPa (t Ľ 5 _C). Evidently it was a signature of the phase transition (solidification) occurring in the RME. The discovered high viscosity high-pressure phase in RME can be very detrimental for operation of modern common rail Diesel engines. Therefore, the results of research presented in this paper should be interesting for engineers and designers working with modern common rail Diesel engines using biofuels.

Keywords:
Biofuels, Methyl esters, Phase transitions, Viscosity, Speed of sound, Ultrasonic methods, High pressure

Abstract:
In many technological processes (e.g., in the chemical, petrochemical, food, and plastics industries), liquids are subjected to high pressures and temperatures. Therefore, knowledge of their thermodynamic properties is essential for understanding, design, and control of the process technology. Direct evaluation of the thermodynamic parameters of liquids under high pressure, using conventional methods, is very difficult. Therefore, the application of these methods in industrial conditions, particularly in on-line control of the technological parameters of liquids, is practically impossible. Ultrasonic methods (e.g., sound speed measurements) are very suitable for this purpose because of their simplicity and accuracy. The sound velocity is closely related to numerous thermodynamic properties of liquids. The objective of this paper is to address the influence of temperature and pressure on the thermodynamic parameters of liquids, using the example of diacylglycerol (DAG) oil, employing ultrasonic methods. In this paper, we present ultrasonic velocity and density measurements (performed by the authors) in DAG oil over a range of pressures and temperatures. On the basis of experimental results (the sound velocity and liquid density versus pressure and temperature) a series of DAG oil thermodynamic parameters such as specific heat ratio, intermolecular free path length, Van der Waals constant b, surface tension, and effective Debye temperature were evaluated as functions of pressure and temperature.

Keywords:
Thermodynamical properties of liquid, High pressure food processing, ultrasonic methods, sound velocity, surface tension

Abstract:
High-pressure processing is a powerful technology for food preservation. The knowledge of foods properties in the high-pressure range is important to develop and optimize such processes by means of mathematical modeling and simulation. Ultrasonic methods are rapid, non-invasive and can be used to characterize foods like edible oils (e.g., composition, purity, and quality assessment). In this paper, they were applied for the investigation of physicochemical properties of olive oil at high pressure at different temperatures. The sound wave velocity was measured by the pulse-transmission method and the corresponding oil density was additionally determined from the monitoring of sample volume change. Measurements were conducted in the pressure range up to 600 MPa, for temperatures from 20 to 50°C. Intermolecular free length, isothermal and adiabatic compressibility versus pressure were calculated using measured sound speed and density isotherms. Discontinuities in the measured isotherms of sound speed and density versus pressure indicate the presence of liquid-to-solid phase transitions. The kinetics of the liquid-to-solid phase transition was also investigated. The transformation times of olive oil augment with increasing temperature. This study can be broadened to other liquid foodstuffs to investigate the influence of temperature on their physicochemical properties at high pressure.

Keywords:
Physicochemical properties, Intermolecular free length, Ultrasonic velocity, High-pressure food processing, Olive oils

Abstract:
The purpose of the paper is to address, using ultrasonic methods, the impact of temperature and pressure on the physicochemical properties of liquids on the example of diacylglycerol (DAG) oil. The paper presents measurements of sound velocity, density and volume of DAG oil sample in the pressure range from atmospheric pressure up to 0.6 GPa and at temperatures ranging from 20 to 50°C.

Sound speed measurements were performed in an ultrasonic setup with a DAG oil sample located in the high-pressure chamber. An ultrasonic method that uses cross-correlation method to determine the time-of-flight of the ultrasonic pulses through the liquid was employed to measure the sound velocity in DAG oil. This method is fast and reliable tool for measuring sound velocity. The DAG oil density at high pressure was determined from the monitoring of sample volume change. The adiabatic compressibility and isothermal compressibility have been calculated on the basis of experimental data. Discontinuities in isotherms of the sound speed versus pressure point to the existence of phase transitions in DAG oil. The ultrasonic method presented in this study can be applied to investigate the physicochemical parameters of other liquids not only edible oils.

Keywords:
Ultrasonic methods, Sound velocity, Phase transitions, High pressure food processing, Physicochemical parameters

Abstract:
The nonlinearity parameter B/A is a measure of the nonlinearity of the equation of state for a fluid. The nonlinearity parameter B/A is a physical parameter often used in acoustics, from underwater acoustics to biology and medicine. It can provide information about structural properties of the medium, internal pressure and inter-molecular spacing. The thermodynamic method has been applied for determination of B/A parameter in diacylglycerol (DAG) oil as a function of pressure at various temperatures. Isotherms of the density and phase velocity of longitudinal ultrasonic wave as a function of pressure have been measured. Using the thermo- dynamic method along with measured isotherms of sound speed and density, the nonlinearity parameter B/A (for DAG oil) was evaluated as a function of pressure (up to 220 MPa) at various temperatures ranging from 20 to 50◦C.

Keywords:
Nonlinearity parameter B/A, thermodynamic method, high pressure, longitudinal ultrasonic wave velocity

Abstract:
This paper presents measurements of sound velocity and attenuation in olive oil, with known chemical composition, as a function of pressure, within the range of pressure up to 0.7 GPa. Dependencies of sound velocity, relative ultrasonic wave attenuation, volume, and adiabatic compressibility on pressure show discontinuities. This proves the existence of the first order phase transition in olive oil (liquid to solid-like phase transition). Rapid and large changes in relative attenuation testify to the existence of a phase transition in olive oil. Moreover, the kinetics of phase transition was also investigated. Measurement of acoustic wave velocity and relative attenuation in olive oil during the phase transition and in the high-pressure phase is a novelty. The results obtained can be useful in the development of new methods in food (edible oils) control, processing, and preservation.

Keywords:
Vegetable oils, Sound velocity, Triacylglycerols, Phase transition, High pressure

Abstract:
The influence of high pressure on viscosity and compressibility of diacylglycerol (DAG) oil has been presented in this paper. The investigated DAG oil was composed of 82% of DAGs and 18% TAGs (triacylglycerols). The dynamic viscosity of DAG was investigated as a function of the pressure up to 400 MPa. The viscosity was measured by means of the surface acoustic wave method, where the acoustic waveguides were used as sensing elements. As the pressure was rising, the larger ultrasonic wave attenuation was observed, whereas amplitude decreased with the liquid viscosity augmentation. Measured changes of physical properties were most significant in the pressure range near the phase transition. Deeper understanding of DAG viscosity and compressibility changes versus pressure could shed more light on thermodynamic properties of edible oils.

Keywords:
DAG viscosity, compressibility, phase transitions, transmitted and scattered light

Abstract:
In this article, the influence of high pressure on sound velocity at 293 K has been presented. The investigated diacylglycerol oil (DAG – [D82T18]AG) was composed of 82% DAGs and 18% triacylglycerols. The variation of sound velocity with hydrostatic pressure for DAG was evaluated up to 400 MPa. The phase transformation in DAG has been observed as a discontinuity of the dependence of sound velocity on pressure. The sound velocity during the phase transition has shown distinct increment. Also the volume changes have been measured. It has shown the rapid drop of the volume at the phase transformation pressure due to the possible crystallization of DAG oil.

Keywords:
high pressure, velocity, DAG

Abstract:
Viscosity measurements were carried out on triolein at pressures from atmospheric up to 650 MPa and in the temperature range from 10 C to 40 C using ultrasonic measuring setup. Bleustein–Gulyaev SH surface acoustic waves waveguides were used as viscosity sensors. Additionally, pressure changes occurring during phase transition have been measured over the same temperature range. Application of ultrasonic SH surface acoustic waves in the liquid viscosity measurements at high pressure has many advantages. It enables viscosity measurement during phase transitions and in the high-pressure range where the classical viscosity measurement methods cannot operate. Measurements of phase transition kinetics and viscosity of liquids at high pressures and various temperatures (isotherms) is a novelty. The knowledge of changes in viscosity in function of pressure and temperature can help to obtain a deeper insight into thermodynamic properties of liquids.

Keywords:
SH surface acoustic waves, Viscosity, High pressure, Phase transitions

Abstract:
In this work, the variation of sound velocity with hydrostatic pressure for oleic acid is evaluated up to 350MPa. During the measurement, we identified the phase transformation of oleic acid and the presence of the hysteresis of the dependence of sound velocity on pressure. From the performed measurements, it can be seen that the dependence of sound velocity on pressure can be used to investigate phase transformations in natural oils. Ultrasonic waves were excited and detected using piezoelectric LiNbO3(Y-36 cut) 5MHz transducers. The phase velocity of the longitudinal ultrasonicwaveswas measured using a cross-correlation method to evaluate the time of flight.

Keywords:
Sound velocity, oleic acid, high pressure, phase transition

Abstract:
A new ultrasonic method of viscosity measurement at a high-pressure condition has been presented. The method is based on the Love wave amplitude measurement. The same electronic setup as in the Bleustein– Gulyaev (B–G)wave method applied by the authors recently for a high-pressure measurementwas adopted. The new transducers were made of metallic materials which make them more reliable at high-pressure conditions. The method has been successfully applied for the viscosity measurement of some triglycerides at high-pressure conditions up to 1GPa. The results have been compared with the earlier results obtained using B–G waves. This comparison has shown that Love wave method sensors are more reliable than B–G wave sensors and cheaper in fabrication, although the sensitivity of Love wave sensors was lower. During the measurement, the phase transitions in the investigated liquids were observed.

Keywords:
Love SH waves, viscosity, phase transitions, sensors

Abstract:
In this paper, a new method for measuring the viscosity of liquids at high pressure is presented. To this end the authors have applied an ultrasonic method using the Bleustein-Gulyaev (BG) surface acoustic wave. By applying the perturbation method, we can prove that the change in the complex propagation constant of the BG wave produced by the layer of liquid loading the waveguide surface is proportional to the shear mechanical impedance of the liquid. In the article, a measuring setup employing the BG wave for the purpose of measuring the viscosity of liquids at high pressure (up to 1 GPa) is presented. The results of high-pressure viscosity measurements of triolein and castor oil are also presented. In this paper the model of a Newtonian liquid was applied. Using this new method it is also possible to measure the viscosity of liquids during the phase transition and during the decompression process hysteresis of the dependence of viscosity on pressure.

Keywords:
Bleustein-Gulyaev (B-G) waves, high pressure, viscosity measurements, phase transitions

Abstract:
In many technological processes liquids are subjected to high pressures (up to 800 MPa), e.g., in high pressure preservation of liquid foodstuffs. Similarly, in modern fuel injection systems for diesel engines, biofuels are subjected to pressures up to 300 MPa. In such severe conditions, thermophysical properties of liquid change considerably. Conventional methods for measuring thermophysical properties of liquids completely fail at high pressure conditions. Hence, these methods are of no use in real industrial conditions, during on-line monitoring of industrial processes. Thus, there exist a strong demand for industrial grade measurements methods, which can be used to monitor on-line the actual parameters of liquids. A very promising solution is offered by ultrasonic techniques which are particularly suitable for measurements of thermophysical properties of liquids at high pressures. In addition, the ultrasonic methods (that use low-intensity ultrasonic waves) are totally non-destructive and can be fully automated in real time.

Keywords:
ultrasonic methods, thermophysical properties, high pressure, acoustic impedance, thermal conductivity

Abstract:
In many industrial technological processes, liquids are subjected to high pressures, e.g., in the high pressure food preservation. Similarly, in modern fuel injection systems for diesel engines, biofuel is subjected to a pressure up to 300 MPa. In such conditions, in liquids, high-pressure phase transitions (solidification) can occur that substantially increase the density and liquid viscosity. This solidification can result in significant problems with engine failure under cold-start conditions. This is an evident recipe for disaster, since the engine and its accessories would be very likely quickly destroyed. Thus, it is important to determine at what pressures and temperatures phase transitions occur. Conventional mechanical methods for measuring physicochemical properties of liquids at these extreme conditions do not operate. By contrast, ultrasonic techniques are very suitable for measurements of hysicochemical properties of liquids at high pressure, since they are non-destructive, can be fully automated and are characterized by the absence of moving parts. The aim of this work is to study the high-pressure hysicochemical properties of liquids (exemplified by a Camelina sativa - false flax oil) using novel ultrasonic methods.

Keywords:
pressure, ultrasonic methods, phase transitions, Camelina sativa

Abstract:
The fundamental goal of this work is to verify the hypothesis of the existence of high-pressure phase transitions in biofuel components on the example of rapeseed fatty acid methyl esters (RME), by using ultrasonic methods. in a wide range of pressures (from atmospheric pressure to 300 MPa) and for various temperatures from 5 to 20 °C. Investigation of phase transitions in biofuels at high pressures is of great importance in the design of injection systems in modern diesel engines (common rail). Direct examination of phase transitions in liquids under high pressure, using classical methods, is very difficult. To overcome this disadvantage, the authors applied ultrasonic methods (viscosity measurement), which in contrast to the classical methods allow in a relatively simple way the investigation of high-pressure properties of liquids. Viscosity was measured by the original method that uses ultrasonic surface waves of the Bleustein-Gulyaev type, developed by the authors at the Institute of Fundamental Technological Research in Warsaw. From the measured viscosity isotherms, the occurrence of high-pressure phase transitions in methyl esters were evaluated.

Keywords:
high-pressure phase transitions, biofuels, ultrasonic Bleustein-Gulyaev waves, viscosity measurements

Abstract:
The aim of the study was to investigate the phase transitions in biofuel components by using ultrasonic methods on the example of methyl esters of fatty acids, in a wide range of pressures (from atmospheric pressure to 400 MPa) and for various temperatures from 5 to 20 °C. Investigation of phase transitions in biofuels at high pressures is of great importance in the design of injection systems in modern diesel engines (common rail). Direct examination of phase transitions in liquids under high pressure, using classical methods, is very difficult. To overcome this disadvantage, the authors applied ultrasonic methods (viscosity measurement), which in contrast to the classical methods allow in a relatively simple way the investigation high-pressure properties of liquids. Viscosity was measured by the original method that uses ultrasonic surface waves of the Bleustein-Gulyaev type, developed by the authors at the Institute of Fundamental Technological Research in Warsaw. From the measured viscosity isotherms, the occurrence and kinetics of high-pressure phase transitions in methyl esters were evaluated.

Keywords:
High pressure phase transitions, physicochemical parameters of biofuels, ultrasonic viscosity measurements, rapeseed methyl esters

Abstract:
In many technological processes (e.g. in chemical, petrochemical, food and plastics industry) liquids are subjected to high pressures and temperatures. Therefore knowledge of their thermodynamic properties is essential for understanding, design and control of the process technology. Direct evaluation of thermodynamic parameters of liquids under high pressure, using conventional methods, is very difficult. Therefore, these methods are useless in industrial conditions, particularly in on-line control of the technological parameters of liquids. Ultrasonic methods (e.g., sound speed measurements) due to their simplicity and accuracy are very suitable for this purpose. The sound velocity is closely related with numerous thermodynamic properties of liquids. In this paper we report ultrasonic velocity and density measurements (performed by the authors) in diacylglycerol (DAG) oil over a range of pressures and temperatures. On the basis of experimental results (the sound velocity and liquid density versus pressure and temperature) the thermal expansion coefficient, specific heat capacity at constant pressure, isothermal and adiabatic compressibility of DAG oil were calculated as a function of pressure and temperature.

Keywords:
Themodynamic parameters of liquids, high pressure, ultrasonic velocity, density, compressibility

Abstract:
High pressure research of the physicochemical properties of liquids has been stimulated by the fast development of such technologies as biodiesel production, high-pressure food processing and conservation, modification of biotechnological properties. Monitoring and studying liquid viscosity and ultrasonic wave velocity in liquids as a function of pressure and temperature enable to evaluate many important physicochemical parameters of liquids. These methods allow also insight into the phenomena governing the microstructural modifications occurring in treated substances, i.e. phase transitions. The knowledge of physicochemical properties (e.g. density, relaxation time, internal pressure or free volume) of pressurized substances is essential for understanding, design and control of the process technology. Measurements were conducted on the example of diacylglycerol oil (DAG oil), that is an important constituent of oils and fats.

Keywords:
Physicochemical parameters of liquids, high pressure, ultrasonic velocity, viscosity of liquids, DAG oil

Abstract:
The nonlinearity parameter B/A is a measure of the nonlinearity of the equation of state for a fluid. It plays a significant role in acoustics, from underwater acoustics to biology and medicine. The nonlinearity parameter is important because it determines distortion of a finite amplitude wave propagating in the fluid. Moreover, it can be related to the molecular dynamics of the medium and it can to provide information about structural properties of medium, internal pressures, clustering, intermolecular spacing, etc. Importance of the B/A parameter increases with the development of high-pressure technologies. The thermodynamic method has been applied for determination of B/A parameter in diacylglycerol (DAG) oil as a function of pressure at various temperatures.

Keywords:
Nonlinearity parameter B/A, Thermodynamic method, ultrasoniv velocity, high pressure

Abstract:
Phase transitions in diacylglycerol (DAG) oil were investigated by using an ultrasonic method for measuring viscosity. Viscosity of DAG oil was measured over a wide range of hydrostatic pressures up to 500 MPa, and at temperatures ranging from 10 to 40 °C. The observed discontinuities in the viscosity versus pressure curves (isotherms) indicate phase transitions. An original ultrasonic method that uses the surface acoustic Bleustein-Gulyaev (B-G) wave was employed to measure the viscosity of DAG oil at high pressure range. This method allowed for fast and reliable measurement of DAG oil viscosity along various isotherms. Moreover, the kinetics of the observed phase transformations at various temperatures was analyzed.

Keywords:
Viscosity, Temperature measurement, Ultrasonic variables measurement, Acoustics, Pressure measurement, Acoustic measurements, Liquids

Abstract:
Triolein viscosity was measured at pressures from atmospheric up to 650 MPa and in the temperature range from 10° C to 40° C using ultrasonic measuring setup. Bleustein-Gulyaev SH surface acoustic waves waveguides were used as viscosity sensors. Application of SH surface acoustic waves in the liquid viscosity measurements at high pressure has many advantages. It enables viscosity measurement during phase transitions and in the high-pressure range where the classical viscosity measurement methods cannot operate. The knowledge of changes in viscosity in function of pressure and temperature can help to obtain a deeper insight into thermodynamic properties of liquids. Measurements of phase transition kinetics and viscosity of liquids at high pressures and various temperatures (isotherms) is a novelty.

Keywords:
Temperature measurement, Viscosity, Liquids, Ultrasonic variables measurement, Acoustic measurements, Pressure measurement, Acoustics

Abstract:
Monitoring and studying the pressure effect on liquid properties are becoming increasingly important in food, chemical, cosmetic and pharmaceutical industry as well as in laboratory practice. Accurate thermodynamic data in liquids as a function of pressure are required for studies the structure of liquids as well as for various engineering applications. Direct measurement of thermodynamic parameters is very difficult. The velocity of sound is related to many thermodynamic parameters and can be measured relatively simple. In this work the variation of sound velocity and isothermal compressibility with hydrostatic pressure for triolein is evaluated up to 650 MPa. During the measurement we stated the phase transformation of triolein and the presence of the hysteresis of the dependence of sound velocity on pressure. To the authors' knowledge, the measurement of the sound velocity of liquids under high pressure during the phase transition is the novelty. From the performed measurements it results that the dependence of sound velocity on pressure can be used to investigate phase transformations in natural oils.

Keywords:
Vegetable oils, Velocity measurement, Phase measurement, Ultrasonic variables measurement, Thermodynamics, Liquids, Pressure measurement, Chemical industry, Monitoring, Pressure effects

Abstract:
Measurement techniques for in-situ rheological investigations under high pressure allow insight into the phenomena governing the microstructural modifications. The conventional mechanical methods can not be operated to this aim due to their inherent limitations. This is why ultrasonic methods for the measurement of the viscosity of liquids under high pressure were introduced. To this end, the authors have applied new ultrasonic methods, i.e., the Love wave method and the Bleustein-Gulyaev (B-G) wave method. The measurements of the viscosity of liquid (castor oil) were carried out in function of hydrostatic pressure up to 800 MPa. During the measurement we stated the phase transformation of castor oil and the presence of the hysteresis of the dependence of viscosity on pressure. To the authors' knowledge, the measurement of the viscosity of liquids under high pressure during the phase transition and during the decompression process is the novelty.

Keywords:
Petroleum, Surface acoustic waves, Acoustic waves, Pressure measurement, Viscosity, Ultrasonic variables measurement, Liquids, Phase measurement, Measurement techniques, Rheology

Abstract:
The high-pressure properties of triolein, a subject of extensive research at the Faculty of Physics of Warsaw University of Technology (WUT) has been enhanced by the results of viscosity measurements within the pressure range up to 0.8 GPa. For the measurement the authors have adopted a new ultrasonic method based on Bleustein-Gulyaev waves, successfully developed earlier for the low pressures in the Section of Acoustelectronics of the Institute of Fundamental Technological Research. The measurements have shown: 1) Exponential rise of viscosity with pressure up to 0.5 GPa. 2) Extraordinary increment of viscosity at constant pressure during phase transition. 3) Further exponential rise of viscosity with pressure of the high-pressure phase of triolein. 4) The pressure exponents of the viscosity of both phases were different (the high-pressure phase had much smaller exponent). 5) The decomposition of the high-pressure phase due to the slow-decompression has shown very large hysteresis of viscosity on pressure dependence.

Keywords:
Bleustein-Gulyaev (B-G) waves, high-pressure phase transitions, viscosity measurements, triolein

Abstract:
The pressure change of viscosity of castor oil have been measured by ultrasonic method within the range of pressure up to 0.9 GPa. For the measurement, the authors have applied a new ultrasonic method based on Bleustein-Gulyaev (B-G) waves. For the lower pressures (up to 0.3 GPa) the results have been compared with earlier results obtained by falling body method, whereas for the higher pressure range results were compared with those obtained by the flow type viscometer. The measurements have shown: 1. Exponential rise of viscosity with pressure up to 0.4 GPa according to the Barus formula. 2. Extraordinary increment of viscosity at constant pressure during phase transition. 3. The decomposition of the high pressure phase during the decompression process have shown very large hysteresis of viscosity on pressure. 4. After the decompression process the viscosity lasts higher then a initial value for several hours.

Keywords:
Bleustein-Gulyaev (B-G) waves, high pressure, phase transitions, viscosity measurements

Abstract:
W tej pracy przedstawione zostały wyniki badań właściwości fizykochemicznych oleju z lnianki siewnej (Camelina sativa) w zakresie dużych ciśnień. Olej z lnianki siewnej znalazł zastosowanie w wielu dziedzinach przemysłu takich jak: spożywczy, farmaceutyczny, kosmetyczny. Olej z lnianki siewnej stosowany jest również jako surowiec do produkcji biopaliw. Te biopaliwa mogą być zastosowane do napędu samolotów odrzutowych (np. F-18 Hornet, Boeing 747, Airbus A-320). Zaletą tych biopaliw jest niska emisyjność czynników szkodliwych dla środowiska (np. dwutlenku węgla). Znajomość parametrów fizykochemicznych olejów jest niezbędna w projektowaniu wysokociśnieniowych procesów technologicznych przetwarzania i konserwacji żywności. Pomiar tych parametrów fizykochemicznych cieczy w zakresie dużych ciśnień metodami klasycznymi jest bardzo trudny prawie niemożliwy. Rozwiązaniem problemu może być zastosowanie metod ultradźwiękowych. Metody ultradźwiękowe dają się z powodzeniem zastosować do pomiaru tych parametrów fizykochemicznych w zakresie dużych ciśnień. Stosują metody ultradźwiękowe (tj. pomiar prędkości dźwięku wraz z równoległym pomiarem gęstości oleju) wyznaczono następujące parametry fizykochemiczne oleju z lnianki siewnej: 1) ściśliwość adiabatyczną β_a 2) ściśliwość izotermiczną β_T 3) współczynnik rozszerzalności cieplnej α_p 4) ciepło właściwe c_p 5) napięcie powierzchniowe σ 6) przewodność cieplną k 7) współczynnik wyrównywania temperatury (dyfuzyjność cieplną) a. Pomiary wykonano w zakresie ciśnień od ciśnienia atmosferycznego do 650 MPa oraz dla wartości temperatur od 3 °C do 30 °C. Uzyskane wyniki są oryginalne i nowatorskie i mogą być zastosowane w przemyśle spożywczym i chemicznym.

Abstract:
Knowledge of high-pressure behavior of the processed liquids is necessary to control technological processes in many branches of industry (e.g., in chemical, pharmaceutical and food industries). However, data on high-pressure behavior of liquids are still incomplete. The aim of this study is to investigate the high-pressure behavior (i.e., thermopysical parameters and possible high-pressure phase transitions) of liquids (on the example of Camelina sativa oil), applying ultrasonic methods (i.e., sound velocity and parallel density measurements). Camelina sativa (false flax) oil has found application in many branches of industry as well as a raw material for biofuel production. Generally, conventional methods for measuring thermophysical properties of liquids fail at high pressures. The solution to the problem can be the use of ultrasonic methods. Ultrasonic measurements were performed at f = 5 MHz for pressures 0.1 - 660 MPa, and for temperatures 3 - 30 ºC. Pronounced high-pressure phase transitions were discovered by the authors in Camelina sativa oil. The use of ultrasonic methods has enabled the determination of many physicochemical parameters of Camelina sativa oil, such as: 1) adiabatic compressibility β_a, 2) thermal expansion coefficient α_p, 3) specific heat at constant pressure c_p, 4) thermal conductivity k and 5) thermal diffusivity a. The results obtained in this study are novel and can be employed to design and control technological processes in many branches of industry

Keywords:
Ultrasonic methods, high pressure, thermophysical properties, Camelina sativa

Abstract:
The aim of this work was to evaluate the impact of temperature and high pressure on thermophysical properties of liquids, exemplified by a Camelina sativa (false flax) oil. Camelina sativa oil has gained recently a growing interest due to its health-promoting effect as well as for its potential use in biodiesel production. To achieve the above objective, we measured the speed of sound and density in the selected oil. The speed of sound is directly associated to many thermophysical parameters of liquids. Hence, measurements of ultrasonic longitudinal wave velocity (f = 5 MHz) and liquid density, as a function of pressure and temperature, allowed determination of several important thermophysical parameters of the investigated liquid. The speed of sound in the liquid was determined from the time of flight measured with the cross-correlation method. To perform numerical calculations, it was helpful to introduce a Tammann–Tait type equation of state to approximate the measured density isotherms of the investigated Camelina sativa oil.

Keywords:
Speed of sound, high pressure, cross-correlation method, thermophysical parameters, Camelina sativa oil

Abstract:
Background, Motivation and Objective: In many industrial technological processes, liquids are subjected to high pressures, e.g., in the high pressure food preservation. Similarly, in modern fuel injection systems for diesel engines, biofuel is subjected to a pressure up to 300 MPa. In such conditions, in liquids, phase transitions can occur that substantially increase the density and liquid viscosity. This can be very detrimental for the engine or the technological equipment. Thus, it is important to determine at what pressures and temperatures phase transitions occur. Conventional mechanical methods for measuring physicochemical properties of liquids at these extreme conditions do not operate. By contrast, ultrasonic techniques are very suitable for measurements of physicochemical properties of liquids at high pressure, since they are non-destructive and can be fully automated. The aim of this work is to study the high-pressure physicochemical properties of liquids (exemplified by a camelina sativa - false flax oil) using novel ultrasonic methods.

Keywords:
High pressure, Biofuels, Viscosity, Phase transitions