Integrated optimization of black tea cream effect using statistical analysis

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Black tea polyphenols are formed during the fermentation step of green tea leaves. Tea cream is considered an inhibitor for the polyphenols separation since it decreases the amount of polyphenols available in the clear phase. The main objective of this work is to assess which from the four selected factors (temperature, tea percentage of solids, pH and amount of EDTA), increase the amount of polyphenols in the black tea clear phase, with minimal cream formation. The analysis indicates that from the four tested factors, the amount of EDTA is the only factor not statistically relevant. The results obtained in this work can be used later on as a starting point for the development of a more complete process design.

Original languageEnglish
Pages (from-to)31-36
Number of pages6
JournalComputer Aided Chemical Engineering
Publication statusPublished - 20 Jun 2013
Event23rd European Symposium on Computer Aided Process Engineering (ESCAPE 23) - Lappeenranta, Finland
Duration: 9 Jun 201312 Jun 2013
Conference number: 23


  • Design of experiments
  • Polyphenols
  • Statistical analysis
  • Tea cream

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