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Abstract
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Article Information:
A Novel Orange Juice Concentration Method Based on C2H4 Clathrate Hydrate Formation
Shifeng Li, Yanming Shen, Dongbing Liu, Lihui Fan, Zhigang Zhang and Wenxiu Li
Corresponding Author: Shifeng Li
Submitted: March 19, 2014
Accepted: April 15, 2014
Published: June 10, 2014 |
Abstract:
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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.
Key words: C2H4, concentration, fruit juice, hydrate, separation, ,
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Cite this Reference:
Shifeng Li, Yanming Shen, Dongbing Liu, Lihui Fan, Zhigang Zhang and Wenxiu Li, . A Novel Orange Juice Concentration Method Based on C2H4 Clathrate Hydrate Formation. Advance Journal of Food Science and Technology, (6): 780-783.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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