This paper describes the application of CO₂-hydrate technology for the concentration of apple juice towards industrially relevant levels. Assays were carried out in a stirred autoclave at 1–2 °C and 35 bars with rediluted apple concentrate in the range of 11°Bx to 40°Bx. A hydraulic pellet press was used to separate the hydrate from the concentrate, resulting in an almost complete sugar recovery. It was found that apple juice can be concentrated to 45°Bx and beyond using this technique. Maximum hydrate conversion of up to 30% was achieved at an average concentration rate of 2.5–3°Bx/h. Furthermore, an optimal juice to crystallizer volume ratio of 35% was found. The investigations also revealed the juice composition to interfere with the hydrate formation process to some extend. In the assays with constant water content, no decrease in the hydrate formation rate was observed until 30°Bx. From this concentration onwards, however, the hydrate yield decreased steadily and amounted to only 15% at 40°Bx.

本文介绍了CO ₂的应用水合技术使苹果汁的浓度达到与工业相关的水平。在搅拌的高压釜中于1-2°C和35 bar下用11°Bx至40°Bx范围内的稀释苹果浓缩液进行测定。使用水力压丸机将水合物与浓缩物分离，从而使糖几乎完全回收。发现使用该技术可以将苹果汁浓缩至45°Bx甚至更高。在2.5–3°Bx / h的平均浓度下，最大水合物转化率达到30％。此外，发现果汁与结晶器的最佳体积比为35％。调查还显示，果汁成分在一定程度上干扰了水合物的形成过程。在水含量恒定的测定中，直到30°Bx才观察到水合物形成速率的降低。