optimization of fermentation time for iranian black tea production

نویسندگان

masoud hafezi

bahram nasernejad

farzaneh vahabzadeh

چکیده

the optimum fermentation times of black tea manufactured by two systems of orthodox and ctc (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly  polymerized substances and total liquid colour during the fermentation stage. optimum fermentation times from the beginning of fermentation were determined to be 60 min and 150 min for the fine and coarse tea of orthodox manufacturing, respectively. the optimum fermentation time of ctc tea process was 30 min. most theaflavin content of orthodox and ctc processes were 0.63 and 0.82 percent of the total dried solids of infusions, respectively. total color of ctc manufacturing was 16% higher than orthodox process.

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Optimization of Fermentation Time for Iranian Black Tea Production

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عنوان ژورنال:
iranian journal of chemistry and chemical engineering (ijcce)

ناشر: iranian institute of research and development in chemical industries (irdci)-acecr

ISSN 1021-9986

دوره 25

شماره 1 2006

میزبانی شده توسط پلتفرم ابری doprax.com

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