Author:
Farakte Raosaheb A.,Yadav Geeta,Joshi Bhushan,Patwadhan Ashwin W.,Singh Gurmeet
Abstract
Abstract
Two different types of CTC (Crush, Tear and Curl) teas were used for infusion kinetics study. Infusion kinetics for these and their ground and sieved fractions were studied over a 15-min period at 60°C and 80°C. Samples were analyzed using UV-Vis spectroscopy. Results of infusion have been interpreted in terms of gallic acid equivalence (GAE). Fractions with smaller particle size show faster infusion. First-order rate constants for largest and smallest fractions were 0.257–0.685 min−1, respectively, at 60°C. A quasi-steady-state model was developed, which determines initial dissolution rate, diffusion rate from actual infusion rate and hence rate controlling step. At 80°C, the infusion rate of the 0.33 mm granules was found to be 98% of the dissolution rate as compared to 68% in case of 1.99 mm granules. The diffusivity values were found to be 2.23×10−10 m2/s and 4.34×10−10 m2/s at 60°C and 80°C, respectively.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Reference52 articles.
1. The kinetics and mechanism of caffeine infusion from coffee: the effect of particle size;J Sci Food Agric,1984
2. Aqueous extraction of black leaf tea. III. Experiments with a stirred column;J Food Technol,1979
3. Kinetics and equilibria of tea infusion Part 3. Rotating-disc experiments interpreted by a steady-state model;J Chem Soc Faraday Trans,1982
4. Kinetics of tea infusion. Part 2: the effect of tea-bag material on the rate and temperature dependence of caffeine extraction from black Assam tea;Food Chem,2000
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献