| DOI | Trouver le DOI : https://doi.org/10.1016/j.jiec.2017.06.011 |
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| Auteur | Rechercher : Nagashima, Hironori D.; Rechercher : Alavi, Saman1; Rechercher : Ohmura, Ryo |
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| Affiliation | - Conseil national de recherches Canada. Aérospatiale
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| Format | Texte, Article |
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| Sujet | carbon dioxide hydrate; frozen desserts; solid carbonated food; clathrate hydrate; clathrate hydrate preservation |
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| Résumé | 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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| Date de publication | 2017-10 |
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| Maison d’édition | Elsevier |
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| Dans | |
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| Langue | anglais |
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| Publications évaluées par des pairs | Oui |
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| Numéro NPARC | 23003275 |
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| Exporter la notice | Exporter en format RIS |
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| Signaler une correction | Signaler une correction (s'ouvre dans un nouvel onglet) |
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| Identificateur de l’enregistrement | 0f7bade2-9d51-4896-8ee1-45fe71596da9 |
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| Enregistrement créé | 2018-05-10 |
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| Enregistrement modifié | 2020-03-16 |
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