Measurement and Prediction of Hydrate Phase Equilibrium of Orange Juice + CO2, C2H4 or C2H6 for Orange Juice Concentration

Shifeng Li,Wenpeng Li,Lihui Fan,Jing Bai,Zhe Tan,Zhigang Zhang,Yanming Shen,Dongbin Liu,Wenxiu Li

doi:10.19026/ajfst.10.2282

Abstract

Phase equilibrium data for hydrates formed in CO 2 + orange juice system, C 2 H 4 + orange juice system and C 2 H 6 + orange juice system were measured in pressures range of (0.68 to 4.40 MPa) and temperatures range of (274.8 to 283.3 K). The experimental data were generated using an isochoric pressure-search method. The effects of orange juice on the hydrate equilibrium conditions were studied. The hydrate equilibrium conditions were calculated by using the Redlich-Kwong-Soave equation of state with a modified version of the Huron-Vidal mixing rule. It is found that the orange juice exhibited an inhibition effect on hydrate formation. The results of the predicted three-phase equilibrium conditions for the CO 2 , C 2 H 4 and C 2 H 6 hydrate formation in water and orange juice were in good agreement with the experimentally data.

Highlights

To reduce packaging, storage and transport cost, fruit juices are usually subjected to concentration (Jiao et al, 2009; Jesus et al, 2007; Guignon et al, 2012; Aider and de Halleux, 2008)
It is found that the orange juice exhibited an inhibition effect on CO2 hydrate formation
It is found that the orange juice exhibited inhibition effect on C2H4 or C2H6 hydrate formation

Summary

Introduction

Storage and transport cost, fruit juices are usually subjected to concentration (Jiao et al, 2009; Jesus et al, 2007; Guignon et al, 2012; Aider and de Halleux, 2008). Concentration by gas hydrate formation is recognized as a novel way to separate water from solution (Javanmardi and Moshfeghian, 2003; Park et al, 2011; Ngan and Englezos, 1996; Chun et al, 2005; Aydoğan et al, 2007; Bayraktar et al, 2008; Li et al, 2014). Clathrate hydrates are crystalline inclusion compounds which form through the temperature and elevated pressure conditions. Purwanto et al (2011) proposed concentration of coffee solutions by use of xenon hydrate. Most recently, Purwanto et al (2014) designed a novel higher pressure container to concentrate coffee solution by formation of Xe hydrate. Increasing attention has been given to juice concentration by hydrate formation, there is no report on measurement and prediction of hydrate phase equilibrium of orange juice + CO2, C2H4 or C2H6 for juice concentration orange

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