RESUMO
CO2 hydrate is applicable to solid carbonated foods. The hydrate crystal morphology, which represents the crystal size and shape, is an important characteristic that changes the texture of foods. We report an observational study of the crystal growth of CO2 hydrate in aqueous fructose solution. The difference between the phase equilibrium temperature and the experimental temperature, ΔTsub, is applied as an index of the driving force. Experiments were performed at ΔTsub range of 0.9 K to 5.4 K. At all ΔTsub, initial crystal formed at the gas-solution interface and grew along the interface. After covering the interface, the crystals grew in the liquid phase The individual crystals were identified as polyhedral with facets (ΔTsub = 0.9 K), skeletal crystals (ΔTsub = 2.0 K) and dendrites (ΔTsub = 3.0 K and 5.4 K). Based on these results, the potential effect of gas hydrate morphology on texture of foods has been discussed.
