R.M. Sutter , V. Meunier , S. Ruiz , J. Doebelin , C. Milo , C. Rauh , C. Hartmann
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引用次数: 0
Abstract
CO2 gas hydrates occur in aqueous systems at elevated pressure and low temperature. They offer prospect to energy efficiency and gentle concentration of liquid foods. In current research, the formation of CO2 gas hydrates in a batch autoclave system for pure water and pure coffee (13–40 wt%) was investigated. Hydrate formation was highly reproducible. When reducing the temperature from 4 to 1 °C, induction times in 13 wt% coffee solutions approached zero, regardless of the applied target pressure (36 vs. 41 bar). Over the used range of temperature, pressure and concentration, different gas hydrate morphologies could be observed, ranging from dispersed gas hydrate crystals in coffee slurry to ordered, large-scale structures. The formation of large continuous hydrate structures bears application potential for efficient removal of gas hydrates from the concentrated liquid.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.