Phase equilibria of carbon dioxide hydrate system in the presence of sucrose, glucose and fructose

The three-phase (H-L-w-V) equilibria of the carbon dioxide hydrate formatio n system in aqueous solutions containing sucrose, glucose, and fructose wer e experimentally determined at pressures ranging from 1.580 to 4.355 MPa an d at temperatures between 273.6 and 281.7 K, The upper quadruple points (H- L-w-L-CO2-V) were also measured at concentrations of 10, 20, and 30 mass % sucrose, glucose, and fructose. The addition of carbohydrates exhibited a s imilar inhibition effect as that observed for electrolytes and alcohols. A thermodynamic model predicting the three- and four-phase hydrate equilibria while accounting for the inhibition effect of carbohydrates was developed on the basis of the van der Waals-Platteeuw model and the Redlich-Kwong-Soa ve equation of state with a modified version of the Huron-Vidal mixing rule . The calculated results were found to be in good agreement with the experi mental data.