The potential role of gas hydrates: An emerging frontier in food science and engineering
Gas hydrates, crystalline compounds resembling ice, are composed of water and gas molecules. They naturally occur in deep subsea surfaces and permafrost regions under high pressure and low temperature, serving as an unconventional source of natural gas. Interestingly, the conditions conducive to gas...
| Published in: | Journal of Food Engineering |
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| Main Authors: | , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| Online Access: | https://orbit.dtu.dk/en/publications/33b90a26-d9ba-4f27-861b-375dfe263c59 https://doi.org/10.1016/j.jfoodeng.2024.112210 https://backend.orbit.dtu.dk/ws/files/366416389/1-s2.0-S0260877424002760-main.pdf |
| Summary: | Gas hydrates, crystalline compounds resembling ice, are composed of water and gas molecules. They naturally occur in deep subsea surfaces and permafrost regions under high pressure and low temperature, serving as an unconventional source of natural gas. Interestingly, the conditions conducive to gas hydrate formation align with those used in food science for processing and preservation. This convergence presents a novel interdisciplinary research opportunity that could revolutionize food science and technology processes. Recent studies have sparked interest in exploring gas hydrates' potential for improving food processing, preservation, taste, and sensory appeal. Gas hydrates offer a promising tool for food preservation, quality enhancement, and innovation. As our understanding deepens, gas hydrates could significantly improve the food processing landscape, contributing to more sustainable and efficient preservation methods. However, despite ongoing research, practical applications of gas hydrates in food processing are limited due to safety, stability, and regulatory concerns. Their specific characteristics, such as forming under low temperatures and high pressures and potential risks associated with their effect on food quality and safety, have hindered widespread adoption. Compared to carbon dioxide, which is already used in various food applications, CO2 gas hydrates have yet to gain significant attention in food processing and preservation. This review examines the role of gas hydrates in the food industry, focusing on their formation, properties, and diverse applications. This review aims to provide an overview of existing research and highlight knowledge gaps, guiding future investigations to unlock the full potential of gas hydrates in enhancing food processing and preservation techniques. |
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