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RISS 인기검색어
- 검색키워드
- 저자 : Saptashish Deb (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
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A Review of Withering in the Processing of Black Tea
( Saptashish Deb ),( K. R. Jolvis Pou ) 한국농업기계학회 2016 바이오시스템공학 Vol.41 No.4
Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of the total world tea production includes black tea, and withering is one of the major processing steps critical for the quality of black tea. There are two types of tea withering methods: physical and chemical withering. Withering can be achieved by using tat, tunnel, drum, and trough withering systems. Of these, the trough withering system is the most commonly used. This study focuses on the different types of withering, their effect on the various quality attributes of tea, and other aspects of withering methods that affect superior quality tea. Results: During physical withering, tea shoots loose moisture content that drops from approximately 70-80% to 60-70% (wet basis). This leads to increased sap concentration in tea leaf cells, and turgid leaves become flaccid. It also prevents tea shoots from damage during maceration or rolling. During chemical withering, complex chemical compounds break down into simpler ones volatile flavor compounds, amino acids, and simple sugars are formed. Withering increases enzymatic activities as well as the concentration of caffeine. Research indicates that about 15% of chlorophyll degradation occurs during withering. It is also reported that during withering lipids break down into simpler compounds and catechin levels decrease. Improper withering can cause adverse effects on subsequent manufacturing operations, such as maceration, rolling, fermentation, drying, and tea storage. Conclusion: Freshly harvested leaves are conditioned physically and chemically for subsequent processing. There is no specified withering duration, but 14-18 h is generally considered the optimum period. Proper and even withering of tea shoots greatly depends on the standards of plucking, handling, transportation, environmental conditions, time, and temperature. Thus, to ensure consumption of high quality tea, the withering step must be monitored carefully.
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A Review of Withering in the Processing of Black Tea
Deb, Saptashish,Jolvis Pou, K.R. Korean Society for Agricultural Machinery 2016 바이오시스템공학 Vol.41 No.4
Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of the total world tea production includes black tea, and withering is one of the major processing steps critical for the quality of black tea. There are two types of tea withering methods: physical and chemical withering. Withering can be achieved by using tat, tunnel, drum, and trough withering systems. Of these, the trough withering system is the most commonly used. This study focuses on the different types of withering, their effect on the various quality attributes of tea, and other aspects of withering methods that affect superior quality tea. Results: During physical withering, tea shoots loose moisture content that drops from approximately 70-80% to 60-70% (wet basis). This leads to increased sap concentration in tea leaf cells, and turgid leaves become flaccid. It also prevents tea shoots from damage during maceration or rolling. During chemical withering, complex chemical compounds break down into simpler ones volatile flavor compounds, amino acids, and simple sugars are formed. Withering increases enzymatic activities as well as the concentration of caffeine. Research indicates that about 15% of chlorophyll degradation occurs during withering. It is also reported that during withering lipids break down into simpler compounds and catechin levels decrease. Improper withering can cause adverse effects on subsequent manufacturing operations, such as maceration, rolling, fermentation, drying, and tea storage. Conclusion: Freshly harvested leaves are conditioned physically and chemically for subsequent processing. There is no specified withering duration, but 14-18 h is generally considered the optimum period. Proper and even withering of tea shoots greatly depends on the standards of plucking, handling, transportation, environmental conditions, time, and temperature. Thus, to ensure consumption of high quality tea, the withering step must be monitored carefully.
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Kajal Kumar Roy Singha,Nishant R Swami Hulle,Saptashish Deb,P. Srinivasa Rao 한국농업기계학회 2020 바이오시스템공학 Vol.45 No.2
Purpose Hilsa (Tenualosa ilisha) is a commercially significant fish, which is popular as seafood. Although it has a high market value, salted hilsa is usually spoiled by various microorganisms and their metabolic activities that lead to the deterioration of fish quality. Therefore, it is necessary to control the physicochemical and microbiological characteristics of high-quality hilsa products by standardizing the process parameters during their production. Methods Hilsa filets were heat-treated at 75 °C for 5 min and compared with high-pressure-processed samples at different temperatures (40, 50, and 60 °C), pressures (300, 400, and 500 MPa), and hold duration (5, 10, and 15 min). Results The physical, chemical, and microbiological analyses of high-pressure-processed (500 MPa/5 min/50 °C) hilsa fish curry in retort pouch were found to be the most suitable treatment to retain the physicochemical parameters and reduce the microbial load. Moreover, the high-pressure-processed product also received higher sensory scores for texture and color (8.3 and 7.3 out of 10, respectively) compared with the heat-processed curry. Conclusions All the high-pressure treatments showed retention of quality attributes in terms of physical, chemical, and microbiological characteristics of ready-to-eat hilsa curry. This study presents an effective high-pressure processing approach to produce the best quality ready-to-eat hilsa product.
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Santanu Malakar,Vinkel Kumar Arora,Mohona Munshi,Dhiraj Kumar Yadav,K. R. Jolvis Pou,Saptashish Deb,Ram Chandra 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.10
Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities.
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