naa a22 4500 510726631 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0847-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0847-0 Membrane Clarification of Black Tea Extracts [Elektronische Daten] [Shantha Chandini, Lingamallu Rao, Rangaswamy Subramanian] Microfiltration (MF; 200 and 450nm) and ultrafiltration (UF; 25, 50, 100 and 500kDa) membranes were assessed for the clarification of black tea extracts. Rejection of tea components including cream components increased with decrease in membrane pore size. Clarity of membrane processed extracts was excellent (∼4 Nephelometric Turbidity Units) even after 30days of refrigerated storage. UF-500 and MF membranes resulted in greater retention of original colour, besides greater recovery of tea solids including polyphenols in the clarified extract. Increase in feed concentration affected the recovery while diafiltration improved the solids recovery including polyphenols and theaflavins. Highest productivity was achieved at 2% feed concentration followed by 0.6%. Solids and polyphenols recoveries obtained with 0.6% feed concentration and MF-450 membrane combination were unmatched with any other combination. The results favoured employing MF as a means of clarification of tea extracts, preferably at low feed concentration which provided greater recovery and productivity, adequately meeting the quality requirements of ready-to-drink tea beverages. Springer Science+Business Media, LLC, 2012 Black tea extract nationallicence Diafiltration nationallicence Membrane clarification nationallicence Polyphenols nationallicence Tea cream nationallicence Turbidity nationallicence Chandini Shantha Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, 570 020, Mysore, India aut Rao Lingamallu Department of Plantation Products Spices and Flavor Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, 570 020, Mysore, India aut Subramanian Rangaswamy Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, 570 020, Mysore, India aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1926-1943 1935-5130 6:8<1926 2013 6 11947 https://doi.org/10.1007/s11947-012-0847-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0847-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Chandini Shantha Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Rao Lingamallu Department of Plantation Products Spices and Flavor Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, 570 020, Mysore, India aut NATIONALLICENCE 700 1- Subramanian Rangaswamy Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, 570 020, Mysore, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1926-1943 1935-5130 6:8<1926 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer