CO2 processing and hydration of fruit and vegetable tissues by clathrate hydrate formation

Takeya, Satoshi; Nakano, K.; Thammawong, Manasikan; Umeda, Hiroki; Yoneyama, Akio; Takeda, Takeshi; Hyodo, Kazuyuki; Matsuo, Seiji

doi:10.1016/j.foodchem.2016.03.010

Cited by 21 publications

(13 citation statements)

References 38 publications

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“…Fruit juice is concentrated to decrease the cost of storage, transport, and maintenance more specifically for the tropical fruits for international distribution purposes 26 . The application of gas hydrate in the concentration of the food juice has been reported for fruit juices, 27,28 coffee solution, 29 and sugar cane juice 30–34,50 . These mostly focused on the use of CO 2 , fluorinated refrigerants (e.g., R22, R134a, R507, and R410a), ethane, and xenon to find a lower dissociation pressure range.…”

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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“…A fairly new scientific direction where gas hydrate meets the biological tissue is the food storage industry. It is expected that gas hydrate can be used to preserve fresh fruits and vegetables by suppressing the water mobility in living cells, and its application could contribute to the processing of frozen food [38].…”

Section: Discussionmentioning

confidence: 99%

An Optical Microscope Study of the Morphology of Xenon Hydrate Crystals: Exploring New Approaches to Cryopreservation

et al. 2019

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One of the possible approaches to a new method of cryopreservation seems to be the controlled formation of a multitude of small crystals in an object, which, due to their size, will not damage cellular structures. Managing the crystal formation, given the stochastic nature of the process, is an extremely difficult task. Theoretically, it is simplified if there is a sufficient number of changeable physical parameters, affecting the process. From this point of view, the use of ice-like gas hydrates for the purposes of cryopreservation seems to be a promising option. We investigated the process of growth of xenon gas hydrates via standard microscopy under different conditions using the specialized optical cell for observation at elevated pressures. The formation of crystals was observed in the system “supercooled liquid–xenon–water vapor” at negative, near-zero and positive values of temperature, and pressure of xenon up to 8 atmospheres. The morphology of xenon hydrate crystals observed in the experiments was analyzed and classified into five categories. The influence of physical conditions on the predominant crystal morphology was also studied. We found no evidence that the possible damaging effect of hydrate crystals should be less severe than of ice crystals.

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“…Reduction in water loss during storage is suggested to result from lower water mobility in cells and tissues because of the formation of clathrate hydrate, which is the crystalline ices form containing the guest gas molecule inside the cage-like formation constructed by H 2 O molecules (Li et al, 2017b). The formation of clathrate hydrate within tissues of fruits and vegetables resulting from CO 2 hyperbaric treatment has been visualized using phasecontrast X-ray imaging with a diffraction-enhanced imaging technique (Takeya et al, 2016). However, other mechanisms for extending the shelf-life of fresh produce using the hyperbaric method have not yet been verified.…”

Section: Application Of the Hyperbaric Methods For Fresh Producementioning

confidence: 99%

Application of Pressure Treatment for Quality Control in Fresh Fruits and Vegetables

Liamnimitr

Thammawong

Nakano

2018

RAS

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Fruits and vegetables are important sources of fiber, vitamins, minerals, polyphenols, carotenoids, micronutrients, and are also relatively low in fat and calories. Due to these functional features, fresh fruits and vegetables are considered an important part of a healthy diet for humans. However, as fresh produce undergoes active metabolism after harvest, its quality rapidly deteriorates, the rate of which depends on environmental factors, such as temperature, humidity, atmospheric gas composition, and pressure (Arah et al., 2015). Therefore, controlling these factors becomes critical for extending the shelf-life of fresh produce. As of now, several technologies have been used to stall the rate of quality deterioration and prolong the shelf life of fruits and vegetables, including refrigeration, modified atmosphere packaging (MAP), controlled atmosphere (CA) storage, heat treatment, irradiation, edible coating, 1-methylcyclopropene (1-MCP), and ethanol vapor treatment. Though there are perceived benefits for all these postharvest techniques, they do suffer from limitations and are applied for specific purposes as shown in Table 1. For instance, irradiation hot-water, and ethanol vapor treatment

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CO2 processing and hydration of fruit and vegetable tissues by clathrate hydrate formation

Cited by 21 publications

References 38 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

An Optical Microscope Study of the Morphology of Xenon Hydrate Crystals: Exploring New Approaches to Cryopreservation

Application of Pressure Treatment for Quality Control in Fresh Fruits and Vegetables

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CO2 processing and hydration of fruit and vegetable tissues by clathrate hydrate formation

Cited by 21 publications

References 38 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

An Optical Microscope Study of the Morphology of Xenon Hydrate Crystals: Exploring New Approaches to Cryopreservation

Application of Pressure Treatment for Quality Control in Fresh Fruits and Vegetables

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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