| DOI | Resolve DOI: https://doi.org/10.1016/j.jiec.2017.06.011 |
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| Author | Search for: Nagashima, Hironori D.; Search for: Alavi, Saman1; Search for: Ohmura, Ryo |
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| Affiliation | - National Research Council Canada. Aerospace
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| Format | Text, Article |
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| Subject | carbon dioxide hydrate; frozen desserts; solid carbonated food; clathrate hydrate; clathrate hydrate preservation |
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| Abstract | To investigate the preservation of CO2 clathrate hydrate in the presence of fructose or glucose and absence of sugars, CO2 hydrate samples were preserved at 238.2 K, 253.2 K and 258.2 K under atmospheric pressure for three weeks. The preservations of CO2 hydrate with those two monosaccharide sugars at both 238.2 K and 253.2 K were lower than that of the pure CO2 hydrate without the sugars. The results indicated that the viscosity of super-cooled or stable sugar aqueous solution and occurrence of super-cooled water in the sample hydrate particles are significant factors in the preservation of CO2 hydrate. |
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| Publication date | 2017-10 |
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| Publisher | Elsevier |
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| In | |
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| Language | English |
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| Peer reviewed | Yes |
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| NPARC number | 23003275 |
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| Export citation | Export as RIS |
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| Report a correction | Report a correction (opens in a new tab) |
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| Record identifier | 0f7bade2-9d51-4896-8ee1-45fe71596da9 |
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| Record created | 2018-05-10 |
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| Record modified | 2020-03-16 |
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