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.
|Tijdschrift||Computer Aided Chemical Engineering|
|Status||Gepubliceerd - 20 jun 2013|
|Evenement||23rd European Symposium on Computer Aided Process Engineering (ESCAPE 23) - Lappeenranta, Finland|
Duur: 9 jun 2013 → 12 jun 2013