Preservation of carbon dioxide clathrate hydrate coexisting with sucrose under domestic freezer conditions

Tadaaki Sato, Satoshi Takeya, Hironori D. Nagashima, Ryo Ohmura

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

We report an experimental study of the preservation of CO2 hydrate in the presence of sucrose. We measured the mass fraction of CO 2 hydrate coexisting with sucrose for three weeks. The CO2 hydrate sample was produced from an aqueous solution of sucrose with a mass fraction of 0.16 or 0.12. The particle sizes of the samples were 5.6-8.0 mm and 1.0 mm. The samples were stored at 253 or 258 K under atmospheric pressure. It was found that preservation of the CO2 hydrate was better for the lower sucrose mass fraction and lower temperature. The effect of particle size was not clearly observed. The mass fractions of CO2 hydrate in the samples at the end of three weeks exceeded 0.02, which is equivalent to carbonated water. These results indicate that CO2 hydrate coexisting with sucrose can be stored for three weeks under domestic freezer conditions.

Original languageEnglish
Pages (from-to)69-74
Number of pages6
JournalJournal of Food Engineering
Volume120
Issue number1
DOIs
Publication statusPublished - 2014 Jan 1

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Keywords

  • Carbon dioxide
  • Clathrate hydrate
  • Foods
  • Frozen dessert
  • Preservation
  • Sucrose

ASJC Scopus subject areas

  • Food Science

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