Review on the food technological potentials of gas hydrate technology

Claßen, Timo; Seidl, Pia; Loekman, Soebiakto; Gatternig, Bernhard; Rauh, Cornelia; Delgado, Antonio

doi:10.1016/j.cofs.2019.08.005

Cited by 27 publications

(12 citation statements)

References 53 publications

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“…After a little more than two centuries of its discovery by Sir Humphrey Davy in 1811, 1 gas hydrate technology has found applications in food industries related to concentration, 2 preservation, 3 carbonated beverages, 4 baking agent, 5 and desalination 6 . This is due to versatility and almost inert nature of gas hydrate formation reaction in contact with bio‐products which is added to its lower energy consumption derived from low enthalpies of the technology when compared to conventional methods 7 . Gas hydrate separation is an emerging technology to concentrate the juice by reduction of water content from the solution 8 .…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic measurement and modeling of hydrate dissociation for CO₂/refrigerant + sucrose/fructose/glucose solutions

2021

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Hydrate dissociation conditions were studied for the CO2/refrigerant + sucrose/fructose/glucose solution systems as a continuation of previous work into alternate separation technologies for the sugar manufacturing industries. Experimental data were measured following the isochoric pressure method for the CO2 + sucrose/fructose solution systems. The refrigerants studied for the modeling purpose were R410a, R507, R134a, and R22 using literature data. The pressure and temperature ranges for the experimental data measured here were (1.80–4.10) MPa and (276.6–282.6) K, respectively, with solutions measured in the composition range between 0 to 0.40 mass fraction sucrose and fructose. Several models following the Van der Waals–Platteeuw solid solution theory were developed to predict the hydrate dissociation conditions of CO2/fluorinated refrigerant in the presence of sucrose/fructose/glucose solutions. The modeling results provide a satisfactory representation of the experimental data, with AARD(P) % model errors in the overall range between 0.03% and 4.40%.

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Section: Introductionmentioning

confidence: 99%

Thermodynamic measurement and modeling of hydrate dissociation for CO₂/refrigerant + sucrose/fructose/glucose solutions

2021

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“…12,28 Because of their structural properties and selectivity, this process slowly escalates to address various food technology issues. 29 On one side, they serve as a technological solution for modern-day problems; conversely, these hydrates are considered a bottleneck in the oil and gas industry. 30 The hydrate plug formation in pipelines during production and transportation is hazardous.…”

Section: Gas Hydratesmentioning

confidence: 99%

Enrichment of gas storage in clathrate hydrates by optimizing the molar liquid water–gas ratio

Kiran

Prasad

2022

RSC Adv.

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“…Hydrate-based methods for cold thermal energy storage and transport have recently been reviewed elsewhere. , In addition, for volatile compounds (e.g., aroma or substances like polyphenols and heat-sensitive vitamins), evaporation may impair the quality of products. In this respect, hydrate-based technologies during the concentration of fruit juices have shown the capacity to concentrate betanin, vitamin C, carotenoids, and polyphenols . Since carbonated frozen dessert (CO 2 hydrate dessert) has a greater CO 2 concentration than carbonated beverages, it could be applied to carbonate the dessert or ice cream .…”

Section: Introductionmentioning

confidence: 99%

“…In this respect, hydrate-based technologies during the concentration of fruit juices have shown the capacity to concentrate betanin, vitamin C, carotenoids, and polyphenols. 30 Since carbonated frozen dessert (CO 2 hydrate dessert) has a greater CO 2 concentration than carbonated beverages, it could be applied to carbonate the dessert or ice cream. 31 Also, it has been suggested that CO 2 , 32,33 SF 6 , 34 cyclopentane, 35 and refrigerant gases (HCFC-141b, 36,37 HFC-134a 17 ) have proper potential for effluent concentration and desalination targets.…”

Section: Introductionmentioning

confidence: 99%

Molecular Dynamics Simulation Studies on the Stability and Dissociation of Clathrate Hydrates of Single and Double Greenhouse Gases

et al. 2022

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Comprehending and controlling the stability and dissociation of greenhouse gases hydrates are critical for a variety of hydrate-based industrial applications, such as greenhouse gas separation, sequestration, or utilization. Although the promotion effects of greenhouse F-gases (F-promoters) and new cyclic promoters on CO2 hydrates have been acknowledged, the involved molecular mechanisms are poorly understood. This work was therefore conducted to investigate the intermolecular mechanisms of the properties of CO2 and NF3 hydrates using molecular dynamics (MD) simulation to better understand their stability and dissociation and the effects of thermodynamic conditions as well as cage occupancy. In addition, the stability of CO2/CO2 + CH4 hydrates in the presence of seven thermodynamic hydrate promoters (THPs) from different molecular groups or substituents was evaluated. Results reveal that after the breakup of the hydrate, the propensity of NF3 to form nanobubbles is more than that of CO2 molecules. The relative concentration distribution of partially occupied hydrates was also found to be greater than that of completely filled by guest gases. MD simulation results of CO2 double and mixed hydrates also show that the type of large molecular guests in the large cages plays a major role in the stabilization of the clathrate hydrate network. The structural properties, however, indicate that the resistance against being dissociated for CO2 + promoter can be somewhat increased when half of the CO2 molecules in small cages is replaced by CH4. In addition, the existence of neopentyl alcohol in large cavities was found to facilitate the process of hydrate dissociation by making new hydrogen bonds between hydroxyl groups and water molecules. Among studied systems with THPs, cyclopentane, and cyclohexane in comparison with F-promoters seem to be more susceptible to maintaining the stability of CO2 clathrate hydrate.

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Review on the food technological potentials of gas hydrate technology

Cited by 27 publications

References 53 publications

Thermodynamic measurement and modeling of hydrate dissociation for CO₂/refrigerant + sucrose/fructose/glucose solutions

Thermodynamic measurement and modeling of hydrate dissociation for CO₂/refrigerant + sucrose/fructose/glucose solutions

Enrichment of gas storage in clathrate hydrates by optimizing the molar liquid water–gas ratio

Molecular Dynamics Simulation Studies on the Stability and Dissociation of Clathrate Hydrates of Single and Double Greenhouse Gases

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Review on the food technological potentials of gas hydrate technology

Cited by 27 publications

References 53 publications

Thermodynamic measurement and modeling of hydrate dissociation for CO2/refrigerant + sucrose/fructose/glucose solutions

Thermodynamic measurement and modeling of hydrate dissociation for CO2/refrigerant + sucrose/fructose/glucose solutions

Enrichment of gas storage in clathrate hydrates by optimizing the molar liquid water–gas ratio

Molecular Dynamics Simulation Studies on the Stability and Dissociation of Clathrate Hydrates of Single and Double Greenhouse Gases

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Thermodynamic measurement and modeling of hydrate dissociation for CO₂/refrigerant + sucrose/fructose/glucose solutions

Thermodynamic measurement and modeling of hydrate dissociation for CO₂/refrigerant + sucrose/fructose/glucose solutions