期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：10
期号：12
页码：890-893
DOI：10.19026/ajfst.10.2282
出版社：MAXWELL Science Publication
摘要：Phase equilibrium data for hydrates formed in CO2 + orange juice system, C2H4 + orange juice system and C2H6 + orange juice system were measured in pressures range of (0.68 to 4.40 MPa) and temperatures range of (274.8 to 283.3 K). The experimental data were generated using an isochoric pressure-search method. The effects of orange juice on the hydrate equilibrium conditions were studied. The hydrate equilibrium conditions were calculated by using the Redlich-Kwong-Soave equation of state with a modified version of the Huron-Vidal mixing rule. It is found that the orange juice exhibited an inhibition effect on hydrate formation. The results of the predicted three-phase equilibrium conditions for the CO2, C2H4 and C2H6 hydrate formation in water and orange juice were in good agreement with the experimentally data.
