Effect of Infusion Time and Temperature on Decaffeination of Tea Using Liquid-Liquid Extraction Technique-Reference-Cited by-同舟云学术

Effect of Infusion Time and Temperature on Decaffeination of Tea Using Liquid-Liquid Extraction Technique

Published:2013-12-05 Issue:1 Volume:37 Page:46-52
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Sharif Rabia¹,Ahmad Syed Waqas¹,Anjum Hirra¹,Ramzan Naveed¹,Malik Shahid Raza²

Affiliation:

1. Department of Chemical and Polymer Engineering; University of Engineering and Technology (Lahore); Faisalabad Campus 58000 Pakistan

2. Department of Chemical Engineering; National Fertilizer Company (NFC); Institute of Engineering and Fertilizer Research (IEFR); Faisalabad Pakistan

Funder

University of Engineering and Technology, Lahore, Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12058/fullpdf

Reference31 articles.

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3. Measurement of integrated absorption cross-section, oscillator strength and number density of caffeine in coffee beans by integrated absorption coefficient technique;Belay;Food Chem.,2010

4. Measurement of caffeine in coffee beans with UV/vis spectrometer;Belay;Food Chem.,2008

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