Abstract
In this work the adsorption and desorption parameters for the separation of theaflavins from tea are determined. The obtained data is used for a preliminary selection of the resin with the best adsorption capacity and desorption ratio. From the four tested resins the hydrophobic A-DVB resin has the best characteristics. In addition, the data was used to fit the adsorption isotherms at different temperatures to two theoretical models. The isotherms form the basis of a more extensive model that can be used to optimize the sorption separation yield. The selected resin will be used in a follow up study to determine the optimal operating conditions of the system, using design of experiments and analysis of variance.
Original language | English |
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Pages (from-to) | 725-729 |
Number of pages | 5 |
Journal | Computer Aided Chemical Engineering |
Volume | 31 |
DOIs | |
Publication status | Published - 2012 |
Externally published | Yes |
Event | 11th International Symposium on Process Systems Engineering, PSE 2012 - Singapore, Singapore Duration: 15 Jul 2012 → 19 Jul 2012 Conference number: 11 |
Keywords
- Adsorption
- Food industry
- Macroporous resin
- Polyphenols
- Tea