Quality control parameters in instant tea processing.

Nagalakshmi, S. and Seshadri, R. (1986) Quality control parameters in instant tea processing. Indian Food Industry, 5 (1). 13-20, 25 ref..

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Abstract

This article outlines the unit operations involved in manufacture of instant tea and then discusses quality assessment as regards raw material quality and control of parameters during processing, i.e. leaf distortion (cutting/tearing/curling), fermentation, extraction, decreaming, concentration, dehydration, agglomeration and aroma stripping and aromatization. The quality of the final product, modern instrumental methods of quality assessment and storage life of instant teas in unlacquered cans are also considered.

Item Type:	Article
Uncontrolled Keywords:	QUALITY-CONTROL; tea, quality control of instant; INSTANT-FOODS; TEA-; quality control of instant tea
Subjects:	600 Technology > 07 Beverage Technology > 08 Tea 600 Technology > 08 Food technology > 13 Quality control
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Aug 2021 10:25
Last Modified:	18 Aug 2021 10:25
URI:	http://ir.cftri.res.in/id/eprint/6304

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