Phase Equilibria of Carbon Dioxide Hydrate System in the Presence of Sucrose, Glucose, and Fructose

Abstract

The three-phase (H−Lw−V) equilibria of the carbon dioxide hydrate formation system in aqueous solutions containing sucrose, glucose, and fructose were experimentally determined at pressures ranging from 1.580 to 4.355 MPa and at temperatures between 273.6 and 281.7 K. The upper quadruple points (H−Lw−LCO2−V) were also measured at concentrations of 10, 20, and 30 mass % sucrose, glucose, and fructose. The addition of carbohydrates exhibited a similar inhibition effect as that observed for electrolytes and alcohols. A thermodynamic model predicting the three- and four-phase hydrate equilibria while accounting for the inhibition effect of carbohydrates was developed on the basis of the van der Waals−Platteeuw model and the Redlich−Kwong−Soave equation of state with a modified version of the Huron−Vidal mixing rule. The calculated results were found to be in good agreement with the experimental data.