Tea Juice pH Adjustment to Suppress CO2 Generation
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Solution Overview
Problem
The generation of carbon dioxide during storage of tea juice in sealed containers leads to pressure buildup, potential bursting, and uncontrolled discharge, particularly in tea juices with high tea solids, resulting in an unpleasant consumer experience.
Innovation Solution
Reducing the pH of the tea juice to less than 4 through the addition of an acidulant such as citric or malic acid before packaging in a sealed container to minimize CO2 generation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If tea juice is packaged in sealed containers with high tea solids content, then product quality and concentration are improved, but carbon dioxide generation increases causing pressure buildup and package bursting
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of the tea juice to below 4.0 through acidulation. This chemical parameter change effectively suppresses microbial activity and enzymatic reactions that produce carbon dioxide, thereby resolving the contradiction between maintaining high tea solids content and preventing CO2 generation during storage
2Reliability
If tea juice is packaged in sealed containers, then product stability and shelf life are improved, but pressure buildup from CO2 generation causes package puffing and bursting
Solution Approach 1:
By changing the pH parameter to below 4.0 through acidulation, the patent suppresses CO2 generation while maintaining sealed container packaging. This resolves the contradiction by allowing the package to remain sealed for stability while preventing pressure buildup that would cause puffing or bursting
3Quantity of substance
If tea juice contains high tea solids, then beverage concentration and quality are improved, but CO2 generation during storage increases leading to uncontrolled discharge
Solution Approach 1:
The patent changes the pH parameter to below 4.0 through acidulation, which suppresses the metabolic activities of microorganisms and enzymes that produce CO2. This prevents the pressure buildup that would otherwise cause uncontrolled discharge, allowing high tea solids content to be maintained without the harmful discharge effect
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process stabilizes the packaged tea juice by reducing CO2 production, preventing package puffing or bursting, and ensuring a controlled discharge, maintaining product quality and consumer satisfaction.
Implementation Method 1
reducing the pH of the juice leads to a reduction in CO2 generation during storage
Data Source
AI summary
The present invention relates to a process which allows for the preparation of tea products comprising tea juice which are suitable for diluting to prepare beverages. The present inventors have identified that generation of carbon dioxide during the storage of tea juice in containers can cause problems. It is an object of the present invention to provide a packaged tea juice in a stable form. The present inventors have now surprisingly found that reducing pH of the juice leads to a reduction in CO2 generation during storage.