Continuous hydrate-based CO2 separation from H2+CO2 gas mixture using cyclopentane as co-guest

CO2 separation from H2 + CO2 gas mixture is a necessary technology for a stable supply of blue hydrogen. Among CO2 separation technology, hydrate-based CO2 separation is an environmentally and economi-cally superior technology. Cyclopentane (CP) was selected as guest compound to enable hydrate-based CO2 separation under thermodynamic conditions closer to normal pressure and temperature. Hydrate-based continuous CO2 separation experiments are conducted in the H2 + CO2 + CP + H2O system at 284 K. The results of these experiments showed that mole fraction of H2 in the gas phase reached 0.9 at the steady state in the H2 + CO2 + CP + H2O system after the CO2 was extracted via hydrate formation. At the same time, more H2 was incorporated into the mixed hydrate during this process as the concen-tration of H2 in the gas phase increases post hydrate formation. Therefore, it was demonstrated that hydrate-based CO2 separation was successful in H2 + CO2 + CP + H2O system at 284 K but there is also increase of energy costs caused by H2 loss. The PXRD results identified H2 + CO2 + CP hydrate as structure II hydrate. Although H2 + CO2 + Tetrahydropyran (THP) hydrate also forms structure II hydrate, more H2 is encapsulated in the H2 + CO2 + CP mixed hydrate than in the H2 + CO2 + THP mixed hydrate. This differ-ence may be caused by the difference in the lattice constants of CP and THP hydrates, which arises from the difference in molecular size of CP and THP, from the differences between the large guest-host inter-actions, and from differences arising from hydrogen bonding of THP with the host water framework which can decrease the H2 holding capacity. In this study, it was revealed that the molecular diameter of the guest molecules need also to be considered in addition to the phase equilibrium conditions of the hydrates when selecting guest compound of hydrates.(c) 2023 The Korean Society of Industrial and Engineering Chemistry. Published by Elsevier B.V. All rights reserved.