The Influence of Cereal Dextrin on the Conversion and Hydrate Volume Fraction of Methane Hydrate
This study investigates the influence of cereal dextrin on two kinetic parameters of methane hydrate formation. Methane hydrate, solid structure formed by gas and water molecules, are gaining attention for its energy potential and climate regulation. Overcoming challenges like high-pressure requirem...
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| Format: | Article in Journal/Newspaper |
| Language: | English |
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University of Tehran
2024
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| Online Access: | https://doi.org/10.22059/jchpe.2023.368073.1468 https://doaj.org/article/e763512037594f4c95830cb06adaf7c9 |
| Summary: | This study investigates the influence of cereal dextrin on two kinetic parameters of methane hydrate formation. Methane hydrate, solid structure formed by gas and water molecules, are gaining attention for its energy potential and climate regulation. Overcoming challenges like high-pressure requirements, slow formation rates, and economic viability is crucial. The study introduces cereal dextrin as a biodegradable kinetic promoter. In order to explore the influence of cereal dextrin on the formation of gas hydrate, a series of experiments were conducted using a stirred batch cell with a total volume of 169 cm3. The temperature of the cell was carefully controlled at 275.15 K, while the initial pressure was set at 7.5 MPa. Results show dextrin positively influences water to hydrate conversion (WHC) and hydrate volume fraction (HVF). After 100 minutes of hydrate growth, 1% dextrin increases WHC by 150.5% and HVF by 127.8%. The findings suggest dextrin, at 1 wt%, is an optimal concentration for enhancing the kinetics of methane hydrate formation, offering potential applications in energy and environmental fields. |
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