Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique

Ilgaz S., ŞAT İ. G., Polat A.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.55, sa.4, ss.1407-1415, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 55 Sayı: 4
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1007/s13197-018-3055-8
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1407-1415
  • Anahtar Kelimeler: Supercritical carbon dioxide, Decaffeination, Black tea, Extraction, GREEN TEA, CO2, SOLUBILITY, REMOVAL, FIBER, STALK, PRETREATMENT, BEANS, SEEDS
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this pilot-scale study supercritical carbon dioxide (SCCO2) extraction technique was used for decaffeination of black tea. Pressure (250, 375, 500 bar), extraction time (60, 180, 300 min), temperature (55, 62.5, 70 A degrees C), CO2 flow rate (1, 2, 3 L/min) and modifier quantity (0, 2.5, 5 mol%) were selected as extraction parameters. Three-level and five-factor response surface methodology experimental design with a Box-Behnken type was employed to generate 46 different processing conditions. 100% of caffeine from black tea was removed under two different extraction conditions; one of which was consist of 375 bar pressure, 62.5 A degrees C temperature, 300 min extraction time, 2 L/min CO2 flow rate and 5 mol% modifier concentration and the other was composed of same temperature, pressure and extraction time conditions with 3 L/min CO2 flow rate and 2.5 mol% modifier concentration. Results showed that extraction time, pressure, CO2 flow rate and modifier quantity had great impact on decaffeination yield.