Experimental Kinetic Evaluation of Carbon Dioxide Hydrate-Based Concentration for Grape, Pineapple, and Bitter Melon Juices.

Hydrate-based technology has emerged as a promising approach to address the industry's energy demands and product quality challenges in the food industry. Despite reported successes in the literature where higher dehydration ratios were achieved, technological problems like slow formation rates and poor process scale-up economics need to be addressed. Moreover, with little hydrate formation data available, the major focus is on the technology's ability to remove water content, but studies on the kinetics of hydrate formation are scarce.

Experimental Hydrate Phase Equilibrium Data Relevant to Bitter Melon, Pineapple, and Grape Juice Concentration.

One of the major challenges experienced by the fruit juice industry is the steady rise in energy costs. Hence, it is of industrial interest to find possible environmentally friendly measures that reduce energy consumption while cost-effectively maintaining the quality of manufactured products. Hydrate-based juice concentration technology can be used to overcome this challenge.