IIR document
Novel Application of CO2 Gas Hydrate Technology in Selected Fruit Juices Concentration Process.
Number: 295933
Author(s) : LOEKMAN S., CLABEN T., RUDOLPH A., LUZI G., GATTERNIG B., HA J., MC HARDY C., RAUH C., DELGADO A.
Summary
Nowadays, innovative concentration technologies are becoming important in order to fulfill the global demand of natural fruit juices. In this regard, novel non-thermal food preservation methods have gained interest in the scientific community, since they enable the conservation of food properties and sensorial characteristics compared to conventional thermal processes. Gas hydrate (GH) are ice-like crystalline solids, where small, non-polar molecules are trapped inside cages formed by hydrogen-bonded, water molecules at “elevated pressure” and low temperature. Due to its inertness, CO2 serves as an ideal compound for gentle processes for concentrating juices. In this study, CO2 gas hydrates is presented as novel fruit juice concentration and preservation technology. Two reactor types have been used to investigate hydrate formation and separation processes between the concentrated juices and the water.
Available documents
Paper
Pages: 8
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
PowerPoint version
Pages: 19
Available
Public price
5 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Novel Application of CO2 Gas Hydrate Technology in Selected Fruit Juices Concentration Process.
- Record ID : 30027615
- Languages: English
- Subject: Technology
- Source: 6th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Nantes, France, August 26-28 2020
- Publication date: 2020/08/26
- DOI: http://dx.doi.org/10.18462/iir.iccc.2020.295933
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (84)
See the conference proceedings
Indexing
-
Themes:
CO2;
Fruit;
Beverages - Keywords: Fruit juice; CO2; Preservation; Expérimentation; Concentration; Hydrate
-
Concentration of orange juice by means of membr...
- Author(s) : ORTIZ DE ZARATE J. M., PENA L., VELAZQUEZ A., MENGUAL J. I.
- Date : 1992/06
- Languages : Spanish
- Source: Refrig. Frial - n. 23
View record
-
Concentration of fruit and vegetable juice by r...
- Author(s) : ALVAREZ S., RIUS F. J. A., RIERA F. A., ALVAREZ R., COCA J.
- Date : 1996/04
- Languages : Spanish
- Source: Aliment., Equipos Tecnol. - vol. 15 - n. 3
View record
-
YIELD OF STRAWBERRY JUICE CONDENSING IN PROTOTY...
- Author(s) : IRZYNIEC Z., KLIMCZAK J., NIEDZIELSKI Z.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 8
View record
-
A MODERN BULK-COLD STORE FOR DEEP-COOLED CONCEN...
- Date : 1988/05/17
- Languages : English
- Source: Cold chains in economic perspective.
- Formats : PDF
View record
-
KINETICS OF HYDROXYMETHYLFURFURAL (HMF) FORMATI...
- Author(s) : IBARZ A.
- Date : 1989
- Languages : Spanish
- Source: Acta Alimentaria - vol. 26 - n. 199
View record