Modelling and numerical simulation of convection driven high pressure induced phase changes (Q1434632)

High hydrostatic pressure induced freezing and thawing of water as a potential field of application of food technology is assessed by means of numerical simulation. Therefore, the enthalpy porosity method is enhanced accounting for phase changes of compressible media. The governing equations are derived in a continuum formulation for this case. It has been found that convective fluid motion under high pressure has different characteristics since the density anomaly of water disappears under high pressure. Thus, freezing/thawing processes, where free convection plays a major role, differ significantly from the atmospheric case when carried out under high hydrostatic pressure.