Stirred batch aqueous extractions of black tea at 5 : 1 water-to-tea mass ratios showed stirring reduced yield of solubles in extract and that tea solubles may be grouped into three classes: effectively instantaneously soluble, rapidly soluble and slowly soluble, apparently following independent first-order solution processes. Rate equations are given for dissolution of soluble tea solids from leaf at 60, 80 and 100°C and their application to continuous extraction discussed.
The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.
Sum ma ryFour-stage countercurrent aqueous extraction of black tea at 80°C in about 27 litre batches with a stage contact time of around 3 min and having centrifugal separation between stages was programmed to simulate continuous operation. Final extract concentrations in the range 5-12 mass % tea solids were obtained at yields of 35-29% of the as-received leaf when operating with overall waterto-tea ratios in the range 1O:l-5:l. Trends in the results are discussed in relation to a simple three-component model of the tea-water system and an underlying generalization of stage performance proposed. Comparison with earlier small-scale equilibrium extractions indicates an average stage efficiency of around 60%.
Quality of minimally processed jackfruit bulb was evaluated during storage at different storage times, temperatures, and types of packaging. The jackfruit pulps were first dried at 45 °C, stored in polypropylene plastics, zipper bags and plastic boxes. Quality parameters were evaluated every 5 days and based on phytochemical changes such as vitamin C, polyphenol, and antioxidant activity. Results revealed that polypropylene plastics were the best packaging product for retention of vitamin C content (5.837 mg/100g) antioxidant activity (7.458%) and phenolic compounds (2526.603mg/100g) after 30 days of storage. Figures for plastic boxes were 5.641 mg/100g, 5.249% and 2361.657 mg/100g, respectively. Similarly, zipper bags were 5.32 mg/100g, 5.895 % and 2173.867 mg/100g respectively. Sensory evaluation in terms of taste, color, texture, and overall acceptability showed that polypropylene packaging gave favorable scores and the products were highly accepted by trained evaluators.
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