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：2014
卷号：6
期号：6
页码：780-783
出版社：MAXWELL Science Publication
摘要：A novel orange juice concentration method by C2H4 hydrate formation was presented. The experiments were carried out in a high-pressure stirred reactor. The changes of temperature and pressure during C2H4 hydrate formation were discussed under different pressure (2.10 and 4.43 MPa). Dehydration ratio was defined in order to evaluate the separation efficiency. It was found that secondary nucleation happened under higher initial pressure. The dehydration ratios were 20.2 and 99.3% with initial pressure at 2.10 and 4.43 MPa, respectively. The results demonstrated that removal of water by formation of C2H4 hydrate is a potential technology for orange juice concentration.
关键词：C2H4 ; concentration ; fruit juice ; hydrate ; separation ;
