1. Why high pressure?
Pressurization of mostly liquid media is less common than gas compression (used in hydrogenation or carbonylation reactions, for example). In fact, the pressure range considered goes far beyond what is usually understood by "high pressure", since it ranges from 2 to 20 kbars.
The SI unit of pressure is the pascal :
but bar is also commonly used:
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Why high pressure?
Bibliography
Websites
Pascalization technology for the food industry:
http://www.alimentaire-pro.com/dossiers/conservation/pascalisation.php ou
http://www.espuna.es/fre/nos_pro_04.htm
Industrial diamond synthesis
Events
EHPRG Meetings (European High Pressure Research group), 56 th Conference EHPRG : http://www.ehprg.org
Directory
Manufacturers – Suppliers (non-exhaustive list)
Flow International Corporation (USA) http://www.flowcorp.com
Kobe Steel Ltd (Japan) http://www.kobelco.co.jp
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