Role of Particle Size in Tea Infusion Process

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Abstract

Two different types of CTC (Crush, Tear and Curl) teas were used for infusion kinetics study. Infusion kinetics for these and their ground and sieved fractions were studied over a 15-min period at 60°C and 80°C. Samples were analyzed using UV-Vis spectroscopy. Results of infusion have been interpreted in terms of gallic acid equivalence (GAE). Fractions with smaller particle size show faster infusion. First-order rate constants for largest and smallest fractions were 0.257-0.685 min-1, respectively, at 60°C. A quasi-steady-state model was developed, which determines initial dissolution rate, diffusion rate from actual infusion rate and hence rate controlling step. At 80°C, the infusion rate of the 0.33 mm granules was found to be 98% of the dissolution rate as compared to 68% in case of 1.99 mm granules. The diffusivity values were found to be 2.23×10-10 m2/s and 4.34×10-10 m2/s at 60°C and 80°C, respectively.

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Farakte, R. A., Yadav, G., Joshi, B., Patwadhan, A. W., & Singh, G. (2016). Role of Particle Size in Tea Infusion Process. International Journal of Food Engineering, 12(1), 1–16. https://doi.org/10.1515/ijfe-2015-0213

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