Is it possible to have pressure build up during freezing(state change) of a canned liquid?

Question

Is there a relationship between pressure and temperature(direct or inverse) of a canned liquid at its freezing point or even after(given that it is exposed only to ambient conditions after freezing). Would there be any equation (or approximation) like the gas law pv=rt for a canned liquid relating pressure and temperature

Answer 1

Assuming a completely full can, then yes, because as the water in the can begins to freeze, it expands and can cause a pressure increase.

If there is some vapor space in the can, then depending on the temperature at which the can is filled there may actually be a drop in pressure as the vapor cools. That pressure drop may be sufficient to keep the expanding frozen liquid from raising the pressure back to its original pressure.

Answer 2

A can of liquid will always have a vapour space above the liquid and, if it's a carbonated drink, it will also have a gas pressure at ambient temperature of anywhere between 20 to 50 psi.
When cooled the gas pressure will decrease due to contraction and, when frozen, the liquid will expand but not enough to bring the pressure back to its original level.
From this, if the pressure in the can (or bottle) is known, the Absolute pressure decrease (volume will be constant), from ambient temp. say, 70°C (343 K) to 0°C (273 K) can be calculated by using Gay Lussac's Law (P1V2 = P2V1) or, the Ideal gas law.

e.g. Assume the pressure at 70 °C (343K)
= 2.7atm (abs) (1.7atm gauge).. At 0°C (273K)..
the pressure will be ...
P1 x T2 = P2 x T1
2.7atm x 273K = P2 x 343K
P2 = (2.7 x 273) ÷ 343
Gas pressure (P2) = 2.2atm (abs). (1.2atm gauge).
However, expansion of the liquid on freezing is in all directions. The force due to this on the sides of the can will probably rupture it.

Answer 3

Water expands while freezing, this is different from any gas law. Not sure of the governing equations, but are related to crystaline structure of ice and likely speciifc for each liquid.

Answer 4

PV=nRT only applies to ideal (and near-ideal) gasses, not liquids.

The reason pressure builds up in canned liquids, is because water expands when it freezes. That is the source of the pressure -- mechanical pressure, not gas pressure.

I've exploded many sodas in the freezer (when I forgot to take them out, in-time).

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Answer 5

Try freezing a bottle of beer and you'll get your answer. Hint might want to keep some of the beer not frozen.