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Microfiltration of high concentration black tea streams for haze removal using polymeric membranes

机译:使用聚合物膜对高浓度红茶流进行微滤以去除雾霾

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Black tea used for ready-to-drink beverages suffers from an inherent haze problem affecting the appeal of products in terms of colour and appearance; the effect also diminishes health-giving properties. Microfiltration of black tea streams up to 10.0wt.% has been carried out in an attempt to remove this haze as a replacement to current alkali solubilisation methods which can damage the product. The three commercial polysulphone membranes tested show superior haze removal in tea when filtered at ambient temperature, with turbidity values of below 5.0 nephelometric turbidity units (NTU) being recorded for all membranes over all processing conditions tested. In addition, haze reoccurrence has been slowed following membrane filtration, with turbidity values generally remaining below 50 NTU after 4weeks of cold storage. At the cross flow velocities used for experimentation (0.5-1.5ms(-1)), fluxes were below what would be classified as acceptable for industrial applications although flux improvements were shown to be apparent for elevated tangential velocity and transmembrane pressure (4.0bar) with membrane resistance during filtration dominated by concentration polarisation, a result of the high solids load in the feed. There is a loss of polyphenolics and colour in the permeate product although a trade-off between haze and stability over time and levels of key polyphenolics (responsible for colour and flavour) was expected. The rejection coefficients for polyphenolic species was much greater compared with total solids rejection for all operating conditions. Tea permeate appearance showed strong dependency with operating conditions, which shows the potential for tailoring of tea appearance, a useful capability in terms of maintaining product consistency given natural variability, a result of growing conditions and other factors. Overall, the potential for microfiltration of black tea has been shown to be effective in removing haze with this article highlighting the research efforts required to make this process a scalable industrial possibility.
机译:用于即饮饮料的红茶存在固有的混浊问题,影响了产品在颜色和外观上的吸引力。这种作用还削弱了赋予健康的特性。为了去除这种浑浊,已经进行了高达10.0wt。%的红茶流微滤,以替代目前的会破坏产品的碱增溶方法。在环境温度下过滤时,测试的三种市售聚砜膜在茶叶中显示出优异的除雾效果,在所有测试的加工条件下,所有膜的浊度值均低于5.0浊度浊度单位(NTU)。另外,在膜过滤后,混浊的发生已减慢,在冷藏4周后,浊度值通常保持在50 NTU以下。在用于实验的横流速度(0.5-1.5ms(-1))下,通量低于工业应用可接受的通量,尽管对于切线速度和跨膜压力升高(4.0bar)表现出明显的通量改善。过滤过程中的膜阻力主要是浓差极化,这是进料中高固体含量的结果。尽管预计雾度和稳定性会随时间和关键多酚含量(负责颜色和风味)之间进行权衡,但渗透产物中的多酚和颜色会有所损失。与所有操作条件下的总固体截留率相比,多酚类物质的截留系数要大得多。茶渗透液的外观显示出对操作条件的强烈依赖性,这表明了茶外观调整的潜力,在给定自然可变性的情况下保持产品一致性的有用能力,生长条件和其他因素的结果。总体而言,红茶的微滤潜力已被证明可以有效消除雾霾,本文重点介绍了使该工艺成为可扩展的工业可能性所需的研究工作。

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