𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The effect of drying on black tea quality

✍ Scribed by S J Temple; C M Temple; A J B van Boxtel; M N Clifford

Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
153 KB
Volume
81
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Thin Layer Drying of Black Tea
Thin Layer Drying of Black Tea
✍ S.J. Temple; A.J.B. van Boxtel 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 195 KB

This paper describes the experiments used to determine the kinetics of tea drying. New thin layer drying apparatus was designed and built to measure the very high rates of drying found at the start of drying, and the results show that the Lewis equation satis"es. The drying rate constant proved to b

The Impact of Withering Temperature on B
The Impact of Withering Temperature on Black Tea Quality
✍ Owuor, P Okinda; Obanda, Martin 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 441 KB

High leaf temperatures during the withering process of black tea manufacture decrease the theaflavins, brightness, flavour index and sensory evaluation scores of black tea. Black teas manufactured with withering temperature above 30°C have high thearubigins and total colour levels but lack briskness

Modelling of Fluidized-bed Drying of Bla
Modelling of Fluidized-bed Drying of Black Tea
✍ S.J. Temple; A.J.B. van Boxtel 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 224 KB

Notation a air mass #ow, kg/s A air mass, kg c , c constants C N speci"c heat, kJ/kg K h enthalpy #ow, kJ/s H total enthalpy, kJ H T latent heat of evaporation, kJ/kg J evaporation rate, kg H O/kg dm s k drying rate constant, s\ ¸bed depth, m m #ow rate of dry matter, kg/s M dry matter mass, kg ¹ te