101. Concentrating orange juice through CO2 clathrate hydrate technology
- Author
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Zhe Tan, Shifeng Li, Dongbing Liu, Yanming Shen, and Lihui Fan
- Subjects
Orange juice ,Chromatography ,Chemistry ,Isochoric process ,General Chemical Engineering ,Clathrate hydrate ,General Chemistry ,medicine.disease ,Separation process ,Reaction rate constant ,Volume (thermodynamics) ,Chemical engineering ,medicine ,Dehydration ,Hydrate - Abstract
A novel separation process was developed for orange juice concentration via CO 2 hydrate formation. The CO 2 hydrate equilibrium conditions were measured by an isochoric pressure search method. The effects of feed pressure, temperature, juice volume, and stirring speed on dehydration ratio were investigated. The dehydration ratio increased with increasing the feed pressure; the maximum dehydration ratio of 57.2% was reached at feed pressure of 4.10 MPa; dehydration ratio maintained around 45.8% in the temperature range of 274.8–279.8 K; the optimum orange juice volume is 80 mL. The CO 2 hydrate formation rate constants increased from 0.67 × 10 −8 to 1.91 × 10 −8 mol 2 /(s J) in relation to the feed pressure increasing from 1.96 to 4.10 MPa. The results demonstrated that removal of water by formation of CO 2 hydrate is an efficient technology for orange juice concentration.
- Published
- 2015
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