Aqueous extraction of black leaf tea.
- 28 June 1978
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 13 (3) , 195-210
- https://doi.org/10.1111/j.1365-2621.1978.tb00795.x
Abstract
Summary: Tea extracts produced from black tea and water by one extraction in a singlestage, laboratory‐scale, fixed‐bed extractor at water‐to‐tea ratios 4:1 and 5:1 by mass had concentrations 6–12 mass% soluble solids corresponding to 11–23 mass% yield from leaf on an as‐received basis. Concentration and yield are related functions of the water‐to‐tea ratio and the method of water addition. Observed trends are explained by quantitative theory which presents equations relating to perfectly stirred extraction and plug‐flow percolation. The best performance, obtained by conditioning leaf before extraction with part of the extraction water, occurred under conditions of reduced convective mixing.Keywords
This publication has 3 references indexed in Scilit:
- Aqueous extraction of black leaf teaInternational Journal of Food Science & Technology, 1977
- Heat transfer: A liquid flowing through a porous prismJournal of the Franklin Institute, 1929
- Über Erwärmung vermittels durchströmender MedienZAMM - Journal of Applied Mathematics and Mechanics / Zeitschrift für Angewandte Mathematik und Mechanik, 1926