Food technological potentials of CO2 gas hydrate technology for the concentration of selected juices

Journal article


Publication Details

Author(s): Seidl P, Loekman S, Sardogan M, Voigt E, Claßen T, Ha J, Luzi G, Sevenich R, Rodríguez Agudo J, Rauh C, Delgado A
Journal: High Pressure Research
Publication year: 2019
ISSN: 0895-7959


Abstract

CO2 gas hydrate technology seems to be a gentle way to
concentrate juices, especially comparing to evaporation processes which
achieve high levels of concentration and is furthermore energetically
favorable in contrast to freeze concentration processes. CO2
can form gas hydrates at around 30–80 bar and 274–283 K. For evaluating
this new technology, it is not only important to know the phase
equilibrium lines of commercial juices like apple and orange juices but
also how the application of e.g. a bubble column affects the gas hydrate
formation and separation from the concentrated product. In order to
support the experimental outcome, numerical modeling seems suitable to
understand the physical background of this novel concentration
technology. This includes the simulation of temperature, velocity,
pressure and concentration fields using finite volume technique. All
three work packages combined will lead to a better understanding of the
behavior of gas hydrate technology used to concentrate liquid food.


FAU Authors / FAU Editors

Claßen, Timo
Lehrstuhl für Strömungsmechanik
Delgado, Antonio Prof. Dr.-Ing.
Lehrstuhl für Strömungsmechanik
Ha, Jawon
Lehrstuhl für Strömungsmechanik
Loekman, Soebiakto
Lehrstuhl für Chemische Reaktionstechnik
Luzi, Giovanni
Department Chemie- und Bioingenieurwesen
Rodríguez Agudo, José
Department Chemie- und Bioingenieurwesen


External institutions
Technische Universität Berlin

Last updated on 2019-15-04 at 08:02