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.

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