Pressure variation due to heat shock of CO2hydrate desserts

CO₂ hydrate desserts are carbonated frozen desserts in which the CO₂ is trapped in a crystalline water‐carbon dioxide structure called a CO₂ clathrate hydrate. The CO₂ concentration of the dessert enables strong perception of carbonation, but CO₂ hydrate dissociation during heat shock can cause high package pressures during storage and distribution. In this work, a model is developed for package pressure as a function of temperature, CO₂ content, package volume, dessert mass, and recipe. The model is validated by comparison with an experimental measurement of the pressure and mass of a CO₂ hydrate dessert subjected to heat shock. It is shown that during heat shock a sealed package can reach pressures greater than the ice‐CO₂ hydrate equilibrium pressure. At pressures above the ice‐CO₂ hydrate equilibrium pressure, the fraction of water crystallized in the dessert can be increased, potentially mitigating heat shock damage. © 2011 American Institute of Chemical Engineers AIChE J, 2012