June 2013
Intermediate to advanced
1088 pages
40h 48m
English
book
23rd European Symposium on Computer Aided Process Engineering
by Andrzej Kraslawski, Ilkka Turunen
Content preview from 23rd European Symposium on Computer Aided Process Engineering
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Integrated optimization of black tea cream effect using statistical analysis
M. Monsanto1, E. Zondervan1 and J. Meuldijk1, 1Eindhoven University of Technology, P.O. Box 513, 5600MB Eindhoven, The Netherlands
Abstract
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 ...
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