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REVERSE OSMOSIS CONCENTRATION of GREEN TEA JUICE
Author(s) -
QUI ZHANG SHI,
MATSUURA TAKESHI,
CHAN KAM
Publication year - 1991
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1991.tb00084.x
Subject(s) - chemistry , reverse osmosis , membrane , caffeine , polyphenol , fouling , food science , membrane fouling , chromatography , biochemistry , antioxidant , medicine , endocrinology
The reverse osmosis concentration of green tea juice was attempted by using membranes prepared from different polymeric materials. the pore sizes of the membranes were also changed in order to investigate the effect of the pore size on the membrane performance. Special attention was focused on the removal of caffeine from the tea juice while retaining other components such as polyphenols and amino acids. Since severe membrane fouling was observed while tea juice was treated at high concentrations, an attempt was made to describe the membrane fouling by a modified gel model that includes the effect of the interaction between the membrane and the tea juice components.