To investigate the preservation of CO2 clathrate hydrate in the presence of fructose or glucose and absence of sugars, CO2 hydrate samples were preserved at 238.2 K, 253.2 K and 258.2 K under atmospheric pressure for three weeks. The preservations of CO2 hydrate with those two monosaccharide sugars at both 238.2 K and 253.2 K were lower than that of the pure CO2 hydrate 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 CO2 hydrate.
CITATION STYLE
Nagashima, H. D., Alavi, S., & Ohmura, R. (2017). Preservation of carbon dioxide clathrate hydrate in the presence of fructose or glucose and absence of sugars under freezer conditions. Journal of Industrial and Engineering Chemistry, 54, 332–340. https://doi.org/10.1016/j.jiec.2017.06.011
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