Pressure variation due to heat shock of CO sigma ub 2 phi ydrate desserts

... hydrate desserts are carbonated frozen desserts in which the ... is trapped in a crystalline water-carbon dioxide structure called a ... clathrate hydrate. The ... concentration of the dessert enables strong perception of carbonation, but ... hydrate dissociation during heat shock can cause high...

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Bibliographic Details
Published inAIChE journal Vol. 58; no. 3; p. 957
Main Authors Peters, T B, Smith, J L, Brisson, J G
Format Journal Article
LanguageEnglish
Published 01.03.2012
Subjects
Carbonation
Clathrate hydrates
Desserts
Frozen
Heat shock
Hydrates
Packages
Perception
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Summary:... hydrate desserts are carbonated frozen desserts in which the ... is trapped in a crystalline water-carbon dioxide structure called a ... clathrate hydrate. The ... concentration of the dessert enables strong perception of carbonation, but ... hydrate dissociation during heat shock can cause high package pressures during storage and distribution. In this work, a model is developed for package pressure as a function of temperature, ... content, package volume, dessert mass, and recipe. The model is validated by comparison with an experimental measurement of the pressure and mass of a ... hydrate dessert subjected to heat shock. It is shown that during heat shock a sealed package can reach pressures greater than the ice-... hydrate equilibrium pressure. At pressures above the ice-... hydrate equilibrium pressure, the fraction of water crystallized in the dessert can be increased, potentially mitigating heat shock damage. (ProQuest: ... denotes formulae/symbols omitted.)
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ISSN:0001-1541