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.
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