Concentrating orange juice through CO2 clathrate hydrate technology

Rapid and repeatable methane storage in clathrate hydrates using gel-supported surfactant dry solution

“…It was reported that per unit volume hydrate could stably capture about 180 standard volumes natural gas (Sloan Contents and Koh, 2008), which is close to the energy density of compressed natural gas (about 200 standard m 3 m À 3 ) under 20 MPa. In addition, excellent stability and high storage capacity of hydrates have promoted the development of gas separation (Fan et al, 2009;Liu et al, 2014;Babu et al, 2015), carbon dioxide capture (Linga et al, 2007;Gholinezhad et al 2011;Babu et al, 2013aBabu et al, , 2013bZhong et al, 2015aZhong et al, , 2015b, seawater desalination (Park et al, 2011;Babu et al, 2014), solute purification (Yoon and Lee, 1997), juice concentration (Li et al, 2015) and hydrogen storage (Mao et al, 2002;Struzhkin et al, 2007) in the form of hydrate.…”

Concentrating Model Solutions and Fruit Juices Using CO2 Hydrate Technology and Its Quantitative Effect on Phenols, Carotenoids, Vitamin C and Betanin

“…This combination of temperature and pressure enables gentle and sustainable processing. So far, the concentration of liquid foodstuffs using gas hydrate technology has been carried out on a laboratory scale with fruit and vegetable juices or coffee [ 11 , 13 , 28 , 29 , 30 , 31 , 32 , 33 ]. The main focus of the studies concerning juices was either on hydrate formation kinetics and equilibrium conditions or achievable degrees of concentration, indicating the need for new data, especially on the preservation of valuable fruit juice components.…”

“…For a bubble column configuration, the optimum ratio was found between 33% and 40% [ 11 , 32 ]. For stirred tanks, it has been reported that the ratio is between 33% and 35% [ 13 , 28 , 29 ]. Concentrates with over 40 °Brix could be produced with this ratio in stirred tanks at 1 °C to 2 °C and 35 bar [ 13 ].…”

“…The results reported in the literature highlight the importance of choosing the optimal temperatures and pressures. However, hydrate formation conditions for juices are shifted towards lower temperatures and higher pressures as compared to CO -water systems due to inhibitory effects of food ingredients [ 29 , 31 , 32 , 33 ]. Especially, sugars, such as sucrose, fructose, and glucose, are known for inducing this shift [ 34 ], because they are the major components in juices.…”

Effects of Graphene Oxide Nanosheets and Al2O3 Nanoparticles on CO2 Uptake in Semi‐clathrate Hydrates

“…Gas hydrates are widely known for their potential applications in gas storage and transportation, CO 2 capture, gas separation, desalination, concentration of dilute solutions, etc. [10][11][12][13][14][15]. However, the gas separation and storage through hydrate formation has two main restrictions: (1) hydrate formation takes place typically under high pressure and low temperature and (2) the rate of hydrate formation is normally slow [16].…”