期刊
JOURNAL OF FOOD ENGINEERING
卷 277, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2019.109889
关键词
Tea clarification; Hollow fiber; Alumina; Green tea; Stabilization
资金
- FAPEMIG (Fundacao de Amparo.a Pesquisa do Estado de Minas Gerais)
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnol.ogico)
- Canada Research Chairs program
Green tea (Camellia sinensis) leaves are particularly rich in polyphenols. Here we propose the clarification of green tea extract by an innovative process consisting of a two-stage filtration through asymmetric alumina (Al2O3) hollow fibers, which we specially designed for this application by the phase inversion technique. The fibers presented outer sponge like-layers, mainly responsible for the membrane selectivity (turbidity of green tea extract was reduced by 90%) and mechanical strength (135 MPa), and an inner finger-like layer that reduced the resistance to flux permeation (water permeability of 2.56 x 10(-9) m(3) s(-1) m(-2) Pa-1). In order to increase the membrane retention coefficient, we deposited a polyethersulfone (PES) coating layer on the fiber outer surface. This polymeric layer further reduced the green tea extract turbidity by 97.8% in the permeate. As a consequence, no team cream formed even after 30 days of refrigerated storage. Thus, the membranes that we conceived enabled to obtain a product with superior clarity and stability. Additionally, a mathematical description of flux decay during the filtration processes showed that cake formation and internal pore blockage models better described flux decay through Al2O3 and PES/Al2O3 hollow fibers, respectively.
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