Decaffeination of Tea at Pressures up to 1,000 bar

Decaffeination of Tea at Pressures up to 1,000 bar

Most of the commercial production plants work at moderate pressures lower than 300 bars. The design pressure is limited to app. 500 bars because equipment costs augment disproportionaly with raising pressure. From literature it is well known that with ascending pressure density as well as the dielectic constant of CO2 are increasing thus the solubility for different components is enhanced. Through the change of interactions at higher pressures molecules, which are difficult to dissolve at lower pressures will be allowed to be extracted. This paper describes a test series for the decaffeination of tea in a pilot plant which was built in order to be able to examine new extraction areas, system-dependent requirements, special chemical engineering features and economic effects.

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