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  • 标题:A Novel Orange Juice Concentration Method Based on C2H4 Clathrate Hydrate Formation
  • 作者:Shifeng Li ; Yanming Shen ; Dongbing Liu
  • 期刊名称:Advance Journal of Food Science and Technology
  • 印刷版ISSN:2042-4868
  • 电子版ISSN:2042-4876
  • 出版年度:2014
  • 卷号:6
  • 期号:6
  • 页码:780-783
  • DOI:10.19026/ajfst.6.110
  • 出版社:MAXWELL Science Publication
  • 摘要:A novel orange juice concentration method by C2H4 hydrate formation was presented. The experiments were carried out in a high-pressure stirred reactor. The changes of temperature and pressure during C2H4 hydrate formation were discussed under different pressure (2.10 and 4.43 MPa). Dehydration ratio was defined in order to evaluate the separation efficiency. It was found that secondary nucleation happened under higher initial pressure. The dehydration ratios were 20.2 and 99.3% with initial pressure at 2.10 and 4.43 MPa, respectively. The results demonstrated that removal of water by formation of C2H4 hydrate is a potential technology for orange juice concentration.
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