Preservation of carbon dioxide clathrate hydrate in the presence of fructose or glucose and absence of sugars under freezer conditions

Hironori D. Nagashima, Saman Alavi, Ryo Ohmura

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

To investigate the preservation of CO2 clathrate hydrate in the presence of fructose or glucose and absence of sugars, CO2 hydrate samples were preserved at 238.2 K, 253.2 K and 258.2 K under atmospheric pressure for three weeks. The preservations of CO2 hydrate with those two monosaccharide sugars at both 238.2 K and 253.2 K were lower than that of the pure CO2 hydrate without the sugars. The results indicated that the viscosity of super-cooled or stable sugar aqueous solution and occurrence of super-cooled water in the sample hydrate particles are significant factors in the preservation of CO2 hydrate.

Original languageEnglish
Pages (from-to)332-340
Number of pages9
JournalJournal of Industrial and Engineering Chemistry
Volume54
DOIs
Publication statusPublished - 2017 Oct 25

Keywords

  • Carbon dioxide hydrate
  • Clathrate hydrate
  • Clathrate hydrate preservation
  • Frozen desserts
  • Solid carbonated food

ASJC Scopus subject areas

  • Chemical Engineering(all)

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