Preservation of carbon dioxide clathrate hydrate in the presence of trehalose under freezer conditions

Abstract

To investigate the preservation of CO2 clathrate hydrate in the presence of sugar for the novel frozen dessert, mass fractions of CO2 clathrate hydrate in CO2 clathrate hydrate samples coexisting with trehalose were intermittently measured. The samples were prepared from trehalose aqueous solution with trehalose mass fractions of 0.05 and 0.10 at 3.0 MPa and 276.2 K. The samples having particle sizes of 1.0 mm and 5.6–8.0 mm were stored at 243.2 K and 253.2 K for three weeks under atmospheric pressure. The mass fractions of CO2 clathrate hydrate in the samples were 0.87–0.97 before the preservation, and CO2 clathrate hydrate still remained 0.56–0.76 in the mass fractions for 5.6–8.0 mm samples and 0.37–0.55 for 1.0 mm samples after the preservation. The preservation in the trehalose system was better than in the sucrose system and comparable to that in the pure CO2 clathrate hydrate system. This comparison indicates that trehalose is a more suitable sugar for the novel frozen carbonated dessert using CO2 clathrate hydrate than sucrose in terms of CO2 concentration in the dessert. It is inferred that existence of aqueous solution in the samples is a significant factor of the preservation of CO2 clathrate hydrate in the presence of sugar.

Promoted Disappearance of CO2 Hydrate Self-Preservation Effect by Surfactant SDS

“…However, the disappearance patterns of this effect and the control mechanisms behind them (which are significant for further utilization of hydrates after being transported to their intended destinations) have rarely been reported in the literature. Additionally, few studies have examined the influence of additives [38,39] on the self-preserving CO 2 hydrate. Therefore, the main purpose of this study is to further understand the dissociation characteristics of the CO 2 hydrate after the self-preservation effect is removed and the role of SDS in the dissociation process.…”

Clathrate Hydrates of Greenhouse Gases in the Presence of Natural Amino Acids: Storage, Transportation and Separation Applications

“…This property is popularly known as “self- or anomalous-“ preservation effect 7 , 8 . Preservation of carbon dioxide hydrates in the presence of sugar, under freezer conditions, has useful applications in food and beverage industry 38 . In Fig.…”

Storage of Methane Gas in the Form of Clathrates in the Presence of Natural Bioadditives

“…Because the commercial value for such teas are high and are not advantageous to use them for storage applications, and therefore the authors have examined two other bioadditives namely extracts from dry leaves of Bauhinia purpurea and Mallotus apelta. Further, the CO 2 hydrate formation was also tested in the presence of sugar (trehalose) and also in freshly cut radishes and eggplants, whole grape, and bean samples . The presence of CO 2 hydrates in these biosamples was assessed by the spectroscopic methods and also the self-preservation phenomena, ascribed to CO 2 hydrates, is found extremely useful for storage applications in the food and beverage industry.…”