Concentration of liquid foods by the use of gas hydrate

Citation
Ya. Purwanto et al., Concentration of liquid foods by the use of gas hydrate, J FOOD ENG, 47(2), 2001, pp. 133-138
Citations number
13
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
0260-8774 → ACNP
Volume
47
Issue
2
Year of publication
2001
Pages
133 - 138
Database
ISI
SICI code
0260-8774(200102)47:2<133:COLFBT>2.0.ZU;2-0
Abstract
The formation of gas hydrate in both distilled water and coffee solutions w as studied to provide the basic data for the development of liquid foods co ncentration by the use of gas hydrate. Experiments were carried out with xe non gas. Coffee solution samples were prepared to the concentration of 1.5, 5.1, 9.9 and 14.7 wt.%. Temperature was set from 2 degreesC to 10 degreesC and the range of xenon pressure was from 0.20 to 1.00 MPa. It was found th at xenon hydrate could form in coffee solutions. The time required for xeno n hydrate formation in coffee solutions, that is induction time, depended o n the concentration of solution. Longer induction time was required for hig her concentration of solution. The growth of xenon hydrate was examined thr ough the change in size distribution of xenon hydrate with time. The effect of temperature on the size of xenon hydrate was clearly observed at the te mperature-pressure condition that showed low xenon solubility. Finally, low er xenon pressure and higher temperature created the larger size of xenon h ydrate crystals but it required longer time. (C) 2000 Elsevier Science Ltd. All rights reserved.