Yerba Mate Green Tea Processing Method for Contamination Control
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Solution Overview
Problem
The existing processing methods for yerba mate can result in contamination by aromatic polycyclic hydrocarbons and environmental pollutants due to direct gas contact during sapping and lack of initial washing, which may lead to carcinogenic residues and microbial contamination in the final product.
Innovation Solution
The process involves steaming young yerba mate leaves at 90-100°C, followed by juice extraction, rolling, cooling, first and second drying stages, and segregation to remove excess water and contaminants, ensuring proper dehydration and separation of leaf types.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If yerba mate leaves undergo traditional sapping process with direct gas contact, then dehydration and drying are achieved, but contamination by aromatic polycyclic hydrocarbons occurs
Solution Approach 1:
The patent introduces an intermediary substance (water or steam) to transfer heat for dehydration, replacing direct contact with combustion gases. The leaves are dehydrated through contact with water/steam in controlled environments, eliminating the need for direct exposure to harmful aromatic polycyclic hydrocarbons generated during traditional sapping processes
Solution Approach 2:
The patent creates an inert processing environment by using water or steam as the heating medium instead of direct exposure to combustion gases. This inert atmosphere prevents contamination by aromatic polycyclic hydrocarbons while maintaining effective dehydration through controlled water/steam contact during processing
2Loss of time
If yerba mate leaves are processed without initial washing, then processing time is reduced, but environmental pollutants and microorganisms remain in the final product
Solution Approach 1:
The patent applies preliminary washing action to the yerba mate leaves before subsequent processing steps. This initial cleaning removes environmental pollutants and microorganisms from the leaf surface, ensuring product safety before the leaves undergo dehydration and other processing operations
Solution Approach 2:
The patent replaces traditional mechanical washing systems with water or steam-based cleaning methods. This substitution achieves effective removal of contaminants through controlled water/steam contact, reducing processing time while maintaining thorough cleaning of environmental pollutants and microorganisms
3Productivity
If traditional drying methods are used, then dehydration is achieved, but carcinogenic residues remain in the final product
Solution Approach 1:
The patent uses water or steam as an intermediary medium for heat transfer during drying, replacing direct exposure to combustion gases. This intermediary approach maintains efficient dehydration while preventing the formation and deposition of carcinogenic aromatic polycyclic hydrocarbon residues on the leaves
Solution Approach 2:
The patent changes the physical and chemical parameters of the drying environment by using controlled water/steam contact instead of traditional gas-based drying. This parameter change includes controlling temperature, humidity, and exposure time, ensuring effective dehydration while eliminating carcinogenic residues through the benign water/steam medium
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
This method effectively reduces contamination risks by eliminating aromatic polycyclic hydrocarbons and environmental pollutants, enhancing the safety and quality of the final green tea product by ensuring thorough dehydration and separation of leaf materials.
Implementation Method 1
the young leaves (buds) of yerba mate are undergone to steam between 09 and 100o for a certain time
Implementation Method 2
the leaves are cooled (cooling), rolled (1 st
Implementation Method 3
the leaves will dehydrate at 100 °C for 20 minutes (drying)
Data Source
AI summary
The present abstract for an invention describes the steps preparation process of green tea and the respective resulting product, wherein, in the initial step of the proposed process the young yerba mate leaves (buds) are undergone to steam at between 90 and 100° for a certain time, the moisture is removed from the steam step, and after passing through the steam (steaming) and twisting, the leaves are cooled (cooling), rolled (1st rolling), first drying (1st drying), second rolling(2nd rolling), second drying (2nd drying) and separation (segregation).