Research Symposium-2013

Permanent URI for this collection

https://erepo.lib.uwu.ac.lk/handle/123456789/6576

Browse

Browsing Research Symposium-2013 by Author "Ariyasena, K.A.R.L."

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Effect of Relative Humidity and Temperature on Melting of Flavor Granules Used in Tea
    (Uva Wellassa University of Sri Lanka, 2013) Ariyasena, K.A.R.L.; Alakolanga, A.G.A.W.; Chandrasena, G.; Amarasena, C.S.
    The story of Ceylon tea can be traced back over 200 years ago, when the country was a British colony. Ceylon tea as a beverage has been enjoyed by people all over the world for generations. It still has the value and interest as a beverage with many health benefits. Over a significant period of time, Sri Lankan tea industry has made a progress in expanding the value added tea products. At present, Sri Lanka’s value added tea exports include instant tea, tea bags, iced tea, flavored tea, green tea, herbal tea, ready to drink tea and organic tea. However, according to the statistics of the Sri Lanka Tea Board (2010) more than 50% of the tea exports are still in the form of traditional bulk tea. The quantity exported as value added form amounted to 106.5Mkg, or 35.7% of the total exports resulted the corresponding revenue to SL Rs.57.8 billion, and that is a share of more than one third of total exports income in 2010(Sri Lanka Tea Board, 2011). There are several methods of value addition to tea. Flavor incorporation, herbal incorporation, fruit pieces incorporation are some of examples. Most of the time flavor addition is used as their main value adding method by the companies. Most of consumers are willing to consume different types of flavored teas rather than drinking pure black teas or green teas. As a value addition to teas, more than hundred flavors are added to teas by tea exporting companies .There are two types of flavors which are flavor liquids and flavor granules. Flavor granules which added to teas melt during packing, storage, transportation and this causes quality problems. Some tea bags cause difficulties when trying to take out from pouches because melted granules stick to pouch. And also the tea bags with melted granules look like fungus attacked tea bags. This causes rejection of shipments which means a huge loss to exporters. This research was focused to identify the behaviors of flavor granules at different environmental conditions.