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. In the present work, the effects of varying grape/pineapple/bitter melon juice water cuts (88.5 to 97.4 ± 2.53 wt %) on the formation kinetics of carbon dioxide (CO) hydrates were investigated. Such information can provide insight into the possibile commercialization of the hydrate-based technology. The reported experimental data were determined using the isochoric pressure-search method in a high-pressure reactor at a target initial temperature from 274.15 to 276.15 K and varying initial pressures. Kinetic parameters were calculated using the relative kinetic models proposed in the literature. Lower relative values of investigated kinetic parameters and longer induction times were obtained at lower juice water cuts and lower degrees of subcooling. Despite observed inhibition effects, the study provides useful experimental and modeled kinetic data for filling the knowledge gap in understanding the controlling mechanism of CO hydrate formation. Therefore, it is believed that the reported findings may highlight some important practical aspects related to CO hydrate technology as an alternative juice concentration process.