Effect of Relative Humidity and Temperature on Melting of Flavor Granules Used in Tea

Simple item page
dc.contributor.authorAriyasena, K.A.R.L.
dc.contributor.authorAlakolanga, A.G.A.W.
dc.contributor.authorChandrasena, G.
dc.contributor.authorAmarasena, C.S.
dc.date.accessioned2022-03-23T04:53:28Z
dc.date.available2022-03-23T04:53:28Z
dc.date.issued2013
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8549/04-TEA-Effect%20of%20Relative%20Humidity%20and%20Temperature%20on%20Melting%20of%20Flavor%20Granules%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAgricultureen_US
dc.subjectExport Agricultureen_US
dc.subjectCrop Productionen_US
dc.subjectTea Industrialsen_US
dc.subjectTea Technologyen_US
dc.titleEffect of Relative Humidity and Temperature on Melting of Flavor Granules Used in Teaen_US
dc.title.alternativeResearch Symposium 2013en_US
dc.typeOtheren_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
04-TEA-Effect of Relative Humidity and Temperature on Melting of Flavor Granules .pdf
Size:
132.91 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research Symposium-2013