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《Transactions of the Chinese Society for Agricultural Machinery》 2006-08
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Study on Concentration Process of Fresh Tea Juice Based on Freeze Concentration

Feng Yi~1 Tang Weiqiang~1 Ning Fangqin~2 (1.South China University of Technology 2.Sun Yat-sen University)  
Fresh tea juice was concentrated by process of freeze concentration, and the main useful component (tea polyphenols) of concentrated solution was measured. It was found that the tea polyphenols losses caused by freeze concentration had relations with freeze temperature and ice forming rate, and losses was less than 7% if the freeze temperature was over -8℃ and the ice forming rate was lower than 2.3 kg/(h·m~2). The tea polyphenols losses caused by freeze concentration, evaporation concentration and membrane separation were also showed, and the result indicated that the tea polyphenols losses caused by freeze concentration was between those caused by evaporation concentration and membrane separation.
【Fund】: 广州市科技局科技攻关引导项目(项目编号:2003Z3E5101)
【CateGory Index】: TS272
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