Liquid temperature under pressure

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SUMMARY

The discussion focuses on the effects of pressure on liquid temperature during the bath pasteurization of carbonated cider in capped bottles. The user heats water to 70°C and uses a corked test bottle to monitor temperature changes. Key observations include the potential for the capped bottles to experience a higher temperature increase due to pressure, despite the thermal properties of water remaining relatively stable under reasonable pressure conditions. The user notes that the chemical composition of the liquid may also influence temperature readings.

PREREQUISITES
  • Understanding of thermal conductivity and heat capacity of liquids
  • Knowledge of pasteurization processes in beverage production
  • Familiarity with carbonation effects in bottled beverages
  • Basic principles of pressure and temperature relationships
NEXT STEPS
  • Research the impact of pressure on liquid temperature in sealed containers
  • Explore the principles of pasteurization and its effects on carbonation
  • Investigate the thermal properties of different liquids under pressure
  • Learn about the chemical composition of cider and its effects on heat transfer
USEFUL FOR

Beverage producers, food scientists, and anyone involved in the pasteurization and carbonation processes of bottled beverages.

Scott jones
Hello,
I have a question regarding bath pasteurising cider in bottles.
The bottles are carbonated with CO2 and capped, I heat the water up to a temperature of 70deg.C
I use a test bottle filled with water and with a cork in the top, I use this to monitor the temperature inside the bottle.
So my question is about the capped bottle temperature vs the corked test bottle temperature.
Do they rise at the same rate or does the capped bottle have a higher increase due to being sealed under pressure, I constantly take the cork out to take a temperature reading so the water isn't under any pressure.
The capped bottles do expand into the neck space quite considerably, so the bottle is under pressure.
 
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The heat capacity and thermal conductivity of water shouldn't depend notably on the pressure (for reasonable pressure values).
The different chemical composition might have an impact.
 

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