TY - JOUR
T1 - Preservation of carbon dioxide clathrate hydrate in the presence of fructose or glucose and absence of sugars under freezer conditions
AU - Nagashima, Hironori D.
AU - Alavi, Saman
AU - Ohmura, Ryo
N1 - Publisher Copyright:
© 2017 The Korean Society of Industrial and Engineering Chemistry
PY - 2017/10/25
Y1 - 2017/10/25
N2 - 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.
AB - 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.
KW - Carbon dioxide hydrate
KW - Clathrate hydrate
KW - Clathrate hydrate preservation
KW - Frozen desserts
KW - Solid carbonated food
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U2 - 10.1016/j.jiec.2017.06.011
DO - 10.1016/j.jiec.2017.06.011
M3 - Article
AN - SCOPUS:85021080790
VL - 54
SP - 332
EP - 340
JO - Journal of Industrial and Engineering Chemistry
JF - Journal of Industrial and Engineering Chemistry
SN - 1226-086X
ER -