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Determination of Made Tea Quality at Different Temperatures as Ctc Roller

Muhammad Alamgir Choudhury
Chief Scientific Officer
Department of Chemistry, BTRI, Srimangal, Moulvibazar

Dulal Chandra Dey
Scientific Officer
Technology Division, BTRI, Srimangal, Moulvibazar

Abstract/ Executive Summary:

Manufacturing process of tea contribute a lot to Quality of tea. Tea is exposed to different temperature during CTC processing which ultimately contribute to quality of tea. Analysis of TF & TR content of different tea samples exposed to different CTC temperature exhibits a close relationship. Hence, this study is directed to assess the quality of tea in response to different temperature during CTC processing.

Keywords: Different Temperature, CTC, and TF, TR.

Location: BTRI factory & Biochemistry Lab

Start Date: 01-01-2010

End Date: 31-12-2010

Program Area: Quality and Nutrition

Commodity: Tea

Objectives:

Assessment of tea quality at different temperature at CTC roller during manufacturing process.

Methodology:

Four set of tea samples exposed to different temperature during CTC processing were collected. Samples were then analyzed in the laboratory to determine the TF & TR content. The relationship between CTC roller temperature and tea quality was determined.

Source of Information: Annual Report 2010

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Correlation between Different CTC temperature and tea quality during tea manufacturing.

Knowledge Management: Report/Proceedings