Development of super-atmospheric oxidation chamber for orthodox tea processing and its validation through neural network approach.

Journal: Journal of the science of food and agriculture
PMID: 30637754

Abstract

BACKGROUND: Orthodox tea is known for its distinct aroma and superior quality. However, the oxidation step that is most crucial for developing these attributes needs precise control and is also time consuming. In the present study, a super-atmospheric oxidation chamber (SOC) was designed to address this issue. Oxidation of hand-rolled tea leaves was performed at an elevated oxygen concentration inside the SOC. Both pressure and processing time were varied over the ranges 101-303 kPa and 0-150 min, respectively. Theaflavin (TF), thearubigin (TR) and total color (TC) were determined experimentally and then predicted through artificial neuron network (ANN) modeling.

Authors

  • Brajesh K Panda
    Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.
  • Ashutosh N Chavan
    Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.
  • Ashis K Datta
    Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.

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