A Future Road Map for Carbon Dioxide (CO2) Gas Hydrate as an Emerging Technology in Food Research

نویسندگان

چکیده

Abstract Gas hydrates constitute of gas as a guest molecule in hydrogen-bonded water lattices. This review covers ongoing hydrate research food technology with spotlight on carbon dioxide (CO 2 ) application hydrate. The the concentration juices, desalination, carbonation, and preservation has been covered review. One applications CO was orange juice which gave dehydration ratio (DR) 57.2% at pressure 4.1 MPa. Similarly, one study applied it for tomato had DR 65.2%. rate constants recorded were 0.94 × 10 −8 1.65 J −1 mol s feed 1.81 3.1 MPa respectively. Hence, can be used effectively well other too. will cater insights generic trends respect to their kinetics properties role applications. Despite fact that there are no stoppers exploit hydrates, downright technological quantum leap is need future this riveting field. Thus, perspectives key challenges also discussed. still very scarce so an urge carry through more theoretical experimental analysis elucidate various positively validate its sustainability.

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ژورنال

عنوان ژورنال: Food and Bioprocess Technology

سال: 2021

ISSN: ['1935-5149', '1935-5130']

DOI: https://doi.org/10.1007/s11947-021-02656-5