Abstract
The freezing point is a thermodynamic property representing the temperature at which the substance changes from liquid to solid. It is equal to the melting point that happens with the change of the solid phase to the liquid phase at the same temperature. This chapter discusses the correlation and data used to estimate the freezing point at different salinity and pressure values. In addition, the calculated freezing point values from the correlations are compared and assessed against the experimental data of seawater. This chapter suggests some correlations based on their accuracy and operating conditions. Moreover, the codes used for the estimation of the investigated correlations are supplied.
| Original language | English |
|---|---|
| Title of host publication | Springer Water |
| Publisher | Springer Nature |
| Pages | 315-322 |
| Number of pages | 8 |
| DOIs | |
| State | Published - 2023 |
Publication series
| Name | Springer Water |
|---|---|
| Volume | Part F1299 |
| ISSN (Print) | 2364-6934 |
| ISSN (Electronic) | 2364-8198 |
Bibliographical note
Publisher Copyright:© 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.
Keywords
- Boiling point
- Cooling
- Correlations
- Freezing point
- Saline water
- Thermodynamics
ASJC Scopus subject areas
- Oceanography
- Aquatic Science
- Environmental Science (miscellaneous)
- Water Science and Technology
- Earth and Planetary Sciences (miscellaneous)