1. EXPERIMENTAL STUDY OF CONCENTRATION OF TOMATO JUICE BY CO2 HYDRATE FORMATION.
- Author
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SHIFENG LI, YANMING SHEN, DONGBING LIU, LIHUI FAN, ZHE TAN, ZHIGANG ZHANG, WENXIU LI, and WENPENG LI
- Subjects
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TOMATO juice , *TOMATO products , *VEGETABLE juices , *TOMATOES , *COOKING - Abstract
A new tomato juice concentration technology using CO2 hydrate formation is presented. The CO2 hydrate equilibrium conditions were measured by the isochoric pressure search method and tomato juice concentration experiments were carried out in a high-pressure stirred reactor. Moreover, the dehydration ratio was defined and CO2 hydrate formation rate constants were calculated with different feed pressures. The effects of feed pressure, temperature, and juice volume on the dehydration ratio were investigated. The results show that the tomato juice used in this work has almost no effect on CO2 hydrate phase equilibrium conditions, but can accelerate CO2 hydrate formation. The dehydration ratio increased with increasing the feed pressure from 1.81 to 3.95 MPa; the maximum dehydration ratio reached 63.2% at a feed pressure of 3.95 MPa, and the optimum tomato juice volume was 80 mL. These results demonstrated that removal of water with the help of CO2 hydrate is an efficient technology for tomato juice concentration. [ABSTRACT FROM AUTHOR]
- Published
- 2015
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