Comparative study of behavior of some commercial pectins as inhibitors of tetrahydrofuran hydrates formation
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Abstract
In this research, the use of commercial pectins as inhibitors in the formation of tetrahydrofuran hydrates was evaluated, looking for those that behaved according to the basic premise of a kinetic inhibitor, decreased the speed of induction or delayed the formation and growth of hydrate crystals. Using 20% v / v as the most adequate proportion of tetrahydrofuran and varying the type and concentration of pectin,
the gradual cooling of the hydrate-forming solution was carried out. It was found that with a concentration of 0.1% citrus pectin esterified and 0.5% citrus pectin esterified with potassium salt, the longest times were recorded for the induction period, and with the use of a concentration of 0.1% pectin from citrus fruits with low methoxyl index was recorded the longest time for the growth period. In the end, all the experiments carried out ended with the agglomeration of the hydrate crystals. Those commercial pectins that showed positive results as inhibitors in tetrahydrofuran hydrate formation may also have the potential to inhibit natural gas hydrate formation.