Preservation of carbon dioxide clathrate hydrate in the presence of fructose or glucose and absence of sugars under freezer conditions

  • Nagashima H
  • Alavi S
  • Ohmura R
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To investigate the preservation of CO2clathrate hydrate in the presence of fructose or glucose and absence of sugars, CO2hydrate samples were preserved at 238.2 K, 253.2 K and 258.2 K under atmospheric pressure for three weeks. The preservations of CO2hydrate with those two monosaccharide sugars at both 238.2 K and 253.2 K were lower than that of the pure CO2hydrate 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 CO2hydrate.

Author-supplied keywords

  • Carbon dioxide hydrate
  • Clathrate hydrate
  • Clathrate hydrate preservation
  • Frozen desserts
  • Solid carbonated food

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  • Hironori D. Nagashima

  • Saman Alavi

  • Ryo Ohmura

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