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Study the kinetics and thermodynamics conditions for CO2 hydrate formation in orange juice concentration

Safari, Saleh, Varaminian, Farshad
Innovative food science & emerging technologies 2019
atmospheric pressure, brix, carbon dioxide, crystals, orange juice, temperature, thermodynamics
In this study, for concentration of orange juice, two laboratory systems were used; one for CO2 hydrate formation at high-pressure system, another for formation of THF hydrate at atmospheric pressure system. In the high-pressure system, the kinetic parameters of CO2 hydrate formation in orange juice were investigated in comparison with pure water, in constant temperature and volume. Also the effect of the initial pressure (20, 30 and 35 bar), temperature (2, 3 and 4 °C) and brix (10, 13 and 16) were investigated on hydrate formation conditions. The results showed that, with increasing the pressure and lowering temperature, the initial rate of formation CO2 hydrate is increased and the relaxation time is decreased. With increasing the brix, the initial rate of CO2 hydrate formation is decreased and the relaxation time is increased. The maximum relaxation time of 1230 s was reached at 20 bar, 4 °C and 16 brix. It was determined that the content of orange juice plays as an inhibitor in hydrate formation. In the atmospheric system, the effect of brix (7, 10, 13, 16 and 20) on kinetics of THF hydrate formation was investigated in orange juice. After the separation of the formed crystals, the secondary brix was measured; the highest concentration in the initial brix of 7 was obtained about 200%., with increasing the brix, the induction time was increased, while it had no effect on the relaxation time.