Ultrafiltration of black tea using diafiltration to recover valuable components

Ultrafiltration of black tea liquor in a constant volume diafiltration regime has been carried out to remove the haze characteristically associated with this product. Commercial polymeric membranes with a range of molecular weight cut-offs (25, 50, and 100 kDa) fabricated from both polysulphone (PS)...

Full description

Saved in:
Bibliographic Details
Published in:Desalination and water treatment 2015-02, Vol.53 (6), p.1532-1546
Main Authors: Argyle, Iain S., Pihlajamaki, Arto, Bird, Michael R.
Format: Article
Language:English
Subjects:
Black tea
Color
Colour
Diafiltration
Ethanol
Filtration
Membranes
Polyphenols
Solids
Tea
Turbidity
Ultrafiltration
Zeta potential
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Ultrafiltration of black tea liquor in a constant volume diafiltration regime has been carried out to remove the haze characteristically associated with this product. Commercial polymeric membranes with a range of molecular weight cut-offs (25, 50, and 100 kDa) fabricated from both polysulphone (PS) and fluoropolymer (FP) were used to assess the total solids throughput of the system. A shortfall in the amount of polyphenols transmission over the amount of residual tea solids transmission is the main driver for operating in this regime. The result of this shortfall means membrane permeates are impaired in terms of colour, flavour and health-giving properties. From an initial tea concentration of 1.0 wt.%, diafiltration was carried out, with rejection coefficients for total solids and total solids being assessed continuously. An acceptable (but not ideal) permeate product was the result, which showed excellent clarity (
ISSN:1944-3986
1944-3994
1944-3986
DOI:10.1080/19443994.2014.953400