Integrated optimization of black tea cream effect using statistical analysis

M. Monsanto; E. Zondervan; J. Meuldijk

doi:10.1016/B978-0-444-63234-0.50006-3

Integrated optimization of black tea cream effect using statistical analysis

M. Monsanto^*, E. Zondervan, J. Meuldijk

^*Corresponding author for this work

Research output: Contribution to journal › Conference article › Academic › peer-review

2 Citations (Scopus)

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 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 language	English
Pages (from-to)	31-36
Number of pages	6
Journal	Computer Aided Chemical Engineering
Volume	32
DOIs	https://doi.org/10.1016/B978-0-444-63234-0.50006-3
Publication status	Published - 2013
Externally published	Yes
Event	European Symposium on Computer Aided Process Engineering-23 - Lappeenranta, Finland Duration: 9 Jun 2013 → 12 Jun 2013

Keywords

Design of experiments
Polyphenols
Statistical analysis
Tea cream

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10.1016/B978-0-444-63234-0.50006-3

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title = "Integrated optimization of black tea cream effect using statistical analysis",

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 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.",

keywords = "Design of experiments, Polyphenols, Statistical analysis, Tea cream",

author = "M. Monsanto and E. Zondervan and J. Meuldijk",

year = "2013",

doi = "10.1016/B978-0-444-63234-0.50006-3",

language = "English",

volume = "32",

pages = "31--36",

journal = "Computer Aided Chemical Engineering",

issn = "1570-7946",

publisher = "Elsevier B.V.",

note = "European Symposium on Computer Aided Process Engineering-23, ESCAPE-23 ; Conference date: 09-06-2013 Through 12-06-2013",

}

TY - JOUR

T1 - Integrated optimization of black tea cream effect using statistical analysis

AU - Monsanto, M.

AU - Zondervan, E.

AU - Meuldijk, J.

PY - 2013

Y1 - 2013

N2 - 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.

AB - 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.

KW - Design of experiments

KW - Polyphenols

KW - Statistical analysis

KW - Tea cream

UR - http://www.scopus.com/inward/record.url?scp=84879020465&partnerID=8YFLogxK

U2 - 10.1016/B978-0-444-63234-0.50006-3

DO - 10.1016/B978-0-444-63234-0.50006-3

M3 - Conference article

AN - SCOPUS:84879020465

SN - 1570-7946

VL - 32

SP - 31

EP - 36

JO - Computer Aided Chemical Engineering

JF - Computer Aided Chemical Engineering

T2 - European Symposium on Computer Aided Process Engineering-23

Y2 - 9 June 2013 through 12 June 2013

ER -

Integrated optimization of black tea cream effect using statistical analysis

Abstract

Keywords

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