Research Article | OPEN ACCESS
A Novel Orange Juice Concentration Method Based on C2H4 Clathrate Hydrate Formation
1, 2Shifeng Li, 2Yanming Shen, 2Dongbing Liu, 2Lihui Fan, 1Zhigang Zhang and 1Wenxiu Li
1Liaoning Provincial Key Laboratory of Chemical Separation Technology
2College of Chemical Engineering, Shenyang University of Chemical Technology, Shenyang, Liaoning, 110142, China
Advance Journal of Food Science and Technology 2014 6:780-783
Received: March 19, 2014 | Accepted: April 15, 2014 | Published: June 10, 2014
Abstract
A novel orange juice concentration method by C2H4 hydrate formation was presented. The experiments were carried out in a high-pressure stirred reactor. The changes of temperature and pressure during C2H4 hydrate formation were discussed under different pressure (2.10 and 4.43 MPa). Dehydration ratio was defined in order to evaluate the separation efficiency. It was found that secondary nucleation happened under higher initial pressure. The dehydration ratios were 20.2 and 99.3% with initial pressure at 2.10 and 4.43 MPa, respectively. The results demonstrated that removal of water by formation of C2H4 hydrate is a potential technology for orange juice concentration.
Keywords:
C2H4, concentration, fruit juice, hydrate, separation,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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The authors have no competing interests.
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