Development of Reference Sensory Profile for Uva Black Tea and ‘House of Quality’ for Uva Tea

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dc.contributor.authorNiroshani, A.C
dc.contributor.authorGunathilaka, R.P.D
dc.contributor.authorBandara, S.M.I.P.G
dc.date.accessioned2021-02-09T03:05:40Z
dc.date.available2021-02-09T03:05:40Z
dc.date.issued2012
dc.description.abstractSensory Evaluation is a novel technique which is used to identify sensor) attributes of food and beverages. Application of sensory evaluation techniques for tea industry is a current necessity to determine variations in sensory attributes associated with processing variables, geographical regions, types of tea grades etc and helps to resolve numerous other issues important to Tea industry. House of Quality is a systematic approach to fulfi11 the consumer needs and accurately relate with the technical design, production planning and production process. This study is an effort to identify reference sensory characteristics associated with Uva Region and provide proper guidance to enhance black tea quality in Uva region tea industry through House of Quality.en_US
dc.identifier.issn2235-9877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5845/207-2012-Development%20of%20Reference%20Sensory%20Profile%20for%20Uva%20Black%20Tea%20and%20%E2%80%98House%20of%20%20Quality%E2%80%99%20for%20Uva%20Tea.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;Research Symposium
dc.subjectTea Technology and value Additionen_US
dc.subjectTea process Engineering and factor Automationen_US
dc.subjectFood Sienceen_US
dc.titleDevelopment of Reference Sensory Profile for Uva Black Tea and ‘House of Quality’ for Uva Teaen_US
dc.title.alternativeResearch Symposium 2012en_US
dc.typeOtheren_US
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