Orthodox tea (Camellia sinensis L.) oxidation under the influence of compressed air: Process optimization
Corresponding Author
Brajesh Kumar Panda
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India
Correspondence Brajesh Kumar Panda, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India. Email: [email protected]Search for more papers by this authorGayatri Mishra
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India
Search for more papers by this authorAshis Kumar Datta
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India
Search for more papers by this authorCorresponding Author
Brajesh Kumar Panda
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India
Correspondence Brajesh Kumar Panda, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India. Email: [email protected]Search for more papers by this authorGayatri Mishra
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India
Search for more papers by this authorAshis Kumar Datta
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721 302, India
Search for more papers by this authorAbstract
Oxidation of the hand-rolled tea leaves (Camellia sinensis) was done by subjecting the leaves to an oxygen-enriched environment, under the influence of compressed air. Different air pressure (101–303 kPa) and time (0–90 min) combinations were formulated (central composite design) for the experimental runs. A two-phase analysis was conducted to determine the responses for pre-drying samples (theaflavin, thearubigins, and total color of the oxidized tea leaves) and post-drying samples (aroma index, lightness, redness, and yellowness of tea infusion). Oxidation of the rolled tea leaves under an air pressure of 243.51 kPa for 71.15 min was found to be the optimized condition, following response surface methodology. The validatory experiments have been done that provide favorable results with a desirability value of 0.91.
Practical applications
The findings of the current study could help the tea growers to produce high-quality orthodox tea with short processing time. The process optimization findings could be instrumental in increasing productivity along with superior tea quality, leading to higher exportability. For the researchers associated with tea processing, this study would give insight into the concept of using compressed air as a potential medium for tea oxidation process.
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