ArticleACS omega2022
Experimental Kinetic Evaluation of Carbon Dioxide Hydrate-Based Concentration for Grape, Pineapple, and Bitter Melon Juices.
Article in ACS omega, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Hydrate-based technology has emerged as a promising approach to address the industry's energy demands and product quality challenges in the food industry. Despite reported successes in the literature where higher dehydration ratios were achieved, technological problems like slow formation rates and poor process scale-up economics need to be addressed. Moreover, with little hydrate formation data available, the major focus is on the technology's ability to remove water content, but studies on the kinetics of hydrate formation are scarce. In the present work, the effects of varying grape/pineapple/bitter melon juice water cuts (88.5 to 97.4 ± 2.53 wt %) on the formation kinetics of carbon dioxide (CO
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