The viscosity of liquid carbon dioxide

High pressure carbon dioxide pasteurization of liquid food Supercritical carbon dioxide pasteurization of liquid food

Stability of dense liquid carbon dioxide.

We present ab initio calculations of the phase diagram of liquid CO(2) and its melting curve over a wide range of pressure and temperature conditions, including those relevant to the Earth. Several distinct liquid phases are predicted up to 200 GPa and 10,000 K based on their structural and electronic characteristics. We provide evidence for a first-order liquid-liquid phase transition with a c...

Encapsulated liquid sorbents for carbon dioxide capture.

Drawbacks of current carbon dioxide capture methods include corrosivity, evaporative losses and fouling. Separating the capture solvent from infrastructure and effluent gases via microencapsulation provides possible solutions to these issues. Here we report carbon capture materials that may enable low-cost and energy-efficient capture of carbon dioxide from flue gas. Polymer microcapsules compo...

Dense Phase Carbon Dioxide Processing of Liquid Foods: a Review

Dense Phase Carbon Dioxide (DPCD) is a non-thermal process that pasteurizes mostly liquid foods. It inactivates vegetative bacterial cells, some spores, yeasts and molds, some viruses, and some enzymes. The traditional approach to develop a DPCD process for a new product involves a complex experimental plan to investigate microbial and safety effects. Recent studies show the importance of the s...

The Reactive Chemisorption of Carbon Dioxide at Mg(100) Surface

X-ray photoelectron and electron energy loss spectroscopic (XPS-EELS) studies reveal that the following species are present when a mixture of CO2 and water vapour is exposed to the clean Mg(100) surface at 110K: CO3(a), C(a) CH(a), OH(a). The reactive chemisorptions of CO2 and H2O vapour coadsorbed on a Mg surface ...