Abstract
At the turn of the century liquid air was of academic curiosity. In 1878 a paper appeared in Nature describing a method of producing liquid air by the hydraulic compression to 1000 bars of air according to L Cailletet and RP Pictet. The crude equipment used by them is shown in Figure 15.1. The compression and sudden expansion resulted in droplets of liquid air being formed.
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© 1991 Springer-Verlag London Limited
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Willhoft, E.M.A. (1991). Continuous Monitoring of Cryogen Consumption During Freezing of Foodstuffs. In: Bald, W.B. (eds) Food Freezing. Springer Series in Applied Biology. Springer, London. https://doi.org/10.1007/978-1-4471-3446-6_15
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DOI: https://doi.org/10.1007/978-1-4471-3446-6_15
Publisher Name: Springer, London
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