Integrated optimization of black tea cream effect using statistical analysis

M. Monsanto, E. Zondervan, J. Meuldijk

    Onderzoeksoutput: Bijdrage aan tijdschriftTijdschriftartikelAcademicpeer review

    Samenvatting

    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.

    Originele taal-2Engels
    Pagina's (van-tot)31-36
    Aantal pagina's6
    TijdschriftComputer Aided Chemical Engineering
    Volume32
    DOI's
    StatusGepubliceerd - 20 jun 2013
    Evenement23rd European Symposium on Computer Aided Process Engineering (ESCAPE 23) - Lappeenranta, Finland
    Duur: 9 jun 201312 jun 2013
    Congresnummer: 23

    Vingerafdruk

    Duik in de onderzoeksthema's van 'Integrated optimization of black tea cream effect using statistical analysis'. Samen vormen ze een unieke vingerafdruk.

    Citeer dit