Prediction of black tea fermentation quality indices using NIRS and nonlinear tools
نویسندگان
چکیده
منابع مشابه
Optimization of Fermentation Time for Iranian Black Tea Production
The optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly polymerized substances and total liquid colour during the fermentation stage. Optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...
متن کاملon the relationship between using discourse markers and the quality of expository and argumentative academic writing of iranian english majors
the aim of the present study was to investigate the frequency and the type of discourse markers used in the argumentative and expository writings of iranian efl learners and the differences between these text features in the two essay genres. the study also aimed at examining the influence of the use of discourse markers on the participants’ writing quality. to this end the discourse markers us...
15 صفحه اولDynamic Chemical and Flavor Changes in Black Tea During Fermentation
Fermentation is one of the key steps to produce high-quality black tea, during which the chemical compositions change dramatically. However, the dynamic changes of this sophisticated process are far from clear, and are often characterized through identifying a few compounds. A nontargeted metabolomics approach using Agilent ultrahigh performance liquid chromatography coupled with quadrupole tim...
متن کاملoptimization of fermentation time for iranian black tea production
the optimum fermentation times of black tea manufactured by two systems of orthodox and ctc (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly polymerized substances and total liquid colour during the fermentation stage. optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...
متن کاملQuality indexing by machine vision during fermentation in black tea manufacturing
Although the organoleptic method of tea testing has been traditionally used for quality monitoring, an alternative way by machine vision may be advantageous. Although, the three main quality descriptors estimate the overall quality of madetea, viz., strength, briskness and brightness of tea liquor, the exact colour detection in fermenting process leads to a good quality-monitoring tool. The use...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2017
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-017-0119-x