Production of CO2 clathrate hydrate frozen desserts by flash freezing

Peters, Teresa B.; Smith, J. L.; Brisson, J. G.

doi:10.1016/j.jfoodeng.2010.05.017

Cited by 30 publications

(18 citation statements)

References 14 publications

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“…In contrast, in a CO 2 hydrate dessert, the (dissolved) total solids concentration in the aqueous phase increases with increasing CO 2 …”

Section: Modelmentioning

confidence: 93%

“…where S is entropy, T is temperature, V is volume, P is pressure, and n CO 2 and n H 2 O are the number of moles of CO 2 and H 2 O, respectively. Thus l h CO2 is not changed by the aqueous solution concentration and therefore the equilibrium CO 2 partial pressure, which is a function of CO 2 chemical potential, does not change.…”

Section: Modelmentioning

confidence: 99%

“…This high CO 2 concentration enables strongly carbonated frozen desserts. CO 2 hydrates can be formed in desserts during freezing using a process called CO 2 flash freezing, which is described in Peters et al 2 The process involves combining liquid CO 2 with liquid dessert mixture at a temperature and pressure of 283 K and 5 MPa respectively, and then flashing the combined fluids to 1-1.5 MPa. The flashing causes CO 2 evaporation and disperses the dessert mixture into fine droplets.…”

Section: Introductionmentioning

confidence: 99%

“…CO 2 hydrate desserts can be stored in standard home and vendor freezers, but must be packaged under pressure to stabilize the CO 2 hydrates. The minimum pressure for stable CO 2 hydrates in the dessert is the same as the ice-CO 2 hydrate-gas (IHG) equilibrium pressure in a pure watercarbon dioxide system. The IHG equilibrium pressure increases with temperature.…”

Section: Introductionmentioning

confidence: 99%

“…However, CO 2 hydrate desserts contain significantly more CO 2 than carbonated beverages. While this high CO 2 content is beneficial for strong perception of CO 2 , it can lead to significant increases in package pressure when the product is warmed. To design appropriate packaging for CO 2 hydrate desserts it is necessary to develop a model for the variation of package pressure due to heat shock.…”

Section: Introductionmentioning

confidence: 99%

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Pressure variation due to heat shock of CO₂hydrate desserts

2011

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in Wiley Online Library (wileyonlinelibrary.com).CO 2 hydrate desserts are carbonated frozen desserts in which the CO 2 is trapped in a crystalline water-carbon dioxide structure called a CO 2 clathrate hydrate. The CO 2 concentration of the dessert enables strong perception of carbonation, but CO 2 hydrate dissociation during heat shock can cause high package pressures during storage and distribution. In this work, a model is developed for package pressure as a function of temperature, CO 2 content, package volume, dessert mass, and recipe. The model is validated by comparison with an experimental measurement of the pressure and mass of a CO 2 hydrate dessert subjected to heat shock. It is shown that during heat shock a sealed package can reach pressures greater than the ice-CO 2 hydrate equilibrium pressure. At pressures above the ice-CO 2 hydrate equilibrium pressure, the fraction of water crystallized in the dessert can be increased, potentially mitigating heat shock damage. V V C 2011 American Institute of Chemical Engineers AIChE J, 58: [957][958][959][960][961][962][963][964][965][966] 2012

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“…In contrast, in a CO 2 hydrate dessert, the (dissolved) total solids concentration in the aqueous phase increases with increasing CO 2 …”

Section: Modelmentioning

confidence: 93%

Section: Modelmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Pressure variation due to heat shock of CO₂hydrate desserts

2011

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Kinetic analysis of CO₂ hydrate formation in the aqueous solutions of transition metal chlorides

Liu,

Li,

Wang

et al. 2024

Greenhouse Gases

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CO2 hydrate technology can be applied to seawater desalination. However, the kinetics of CO2 hydrate formation were inhibited in the aqueous solution with inorganic salts, and the kinetic mechanism of CO2 hydrate formation for inorganic salts with different metal cations and anions was still unclear. In this work, CO2 hydrate nucleation and growth were studied in aqueous solutions of metal chlorides. Instead of Na+ and K+ ions, CO2 hydrate nucleation was promoted in the presence of Ni2+, Mn2+, Zn2+ and Fe3+ ions due to the co‐ordination bonds between transition metal ions and water molecules to enhance the formation of the critical crystal nuclei. The induction time was increased by 61.1% in aqueous solution with 0.32 mol/L NaCl, while it was shortened by 55.6% in FeCl3 aqueous solution at the same concentration of Cl− anions. In the process of CO2 hydrate growth, Cl− ions played a more important role than the metal ions in affecting the stability of CO2 hydrate cages. The gas storage capacity was reduced by 10.3% in the presence of NaCl, and was lower than that of other metal chlorides. Cl− anions were absorbed on the hydrate surface and involved in hydrate cages to inhibit the hydrate growth due to the hydrogen bonds between the Cl− ions and water molecules of the hydrate cages. © 2024 Society of Chemical Industry and John Wiley & Sons, Ltd.

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