Premium
Aqueous extraction of black leaf tea.
Author(s) -
LONG V. D.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00795.x
Subject(s) - black tea , extraction (chemistry) , aqueous solution , yield (engineering) , extractor , water extraction , percolation (cognitive psychology) , mixing (physics) , chemistry , chromatography , pulp and paper industry , materials science , food science , biology , process engineering , physics , composite material , engineering , quantum mechanics , neuroscience
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.