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

Seidl P, Loekman S, Sardogan M, Voigt E, Claßen T, Ha J, Luzi G, Sevenich R, Rodríguez Agudo J, Rauh C, Delgado A (2019)

Publication Type: Journal article

Publication year: 2019

Journal

High Pressure Research Taylor & Francis: STM, Behavioural Science and Public Health Titles / Taylor & Francis

DOI: 10.1080/08957959.2019.1597077

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.

Authors with CRIS profile

Soebiakto Loekman Lehrstuhl für Chemische Reaktionstechnik (CRT) Timo Claßen Lehrstuhl für Strömungsmechanik (LSTM) Jawon Ha Lehrstuhl für Strömungsmechanik (LSTM) Giovanni Luzi Department Chemie- und Bioingenieurwesen (CBI) José Rodríguez Agudo Department Chemie- und Bioingenieurwesen (CBI) Antonio Delgado Lehrstuhl für Strömungsmechanik (LSTM)

Involved external institutions

Technische Universität Berlin

Germany (DE)

How to cite

APA:

Seidl, P., Loekman, S., Sardogan, M., Voigt, E., Claßen, T., Ha, J.,... Delgado, A. (2019). Food technological potentials of CO2 gas hydrate technology for the concentration of selected juices. High Pressure Research. https://doi.org/10.1080/08957959.2019.1597077

MLA:

Seidl, Pia, et al. "Food technological potentials of CO2 gas hydrate technology for the concentration of selected juices." High Pressure Research (2019).

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