Development And Implementation Of A Sensor Network To Monitor Fermentation Process Parameter In Tea Processing

Saikia, Debashis; Boruah, P. K.; Sarma, Utpal

doi:10.21307/ijssis-2017-704

Cited by 9 publications

(2 citation statements)

References 13 publications

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“…Fermentation conditions like time, temperature, relative humidity, and oxygen affect these quality attributes [140]. Thus, fermentation parameters must be controlled to make high-quality black tea liquor [141].…”

Section: The Influence Of Fermentation Process Parameters On Black Te...mentioning

confidence: 99%

Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review

Aaqil,

Peng,

Kamal

et al. 2023

Foods

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Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea’s brightness, taste, and color. The amino acids and essential oils also grant a distinctive taste and aroma to black tea. Throughout withering, rolling, and fermentation, increases were found in essential oil content, but during drying, a decrease was observed. However, the Maillard reaction, which occurs when amino acids react with sugar during drying, reimburses for this decrease and enhances the flavor and color of black tea. As compared to normal conditions, accelerated storage showed a slight decrease in the total color, TF, and TRs. It is concluded that including plucking, each processing step (adopted technique) and storage system has a remarkable impact on black tea’s final quality. To maintain the quality, an advanced mechanism is needed to optimize such factors to produce high-quality black tea, and an objective setting technique should be devised to attain the desirable quality characteristics.

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Section: The Influence Of Fermentation Process Parameters On Black Te...mentioning

confidence: 99%

Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review

Aaqil,

Peng,

Kamal

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…1, the processing steps of black tea are plucking, withering, cutting, tearing and curling, fermentation, drying, and sorting. The fermentation step is the most crucial in deciding the final quality of the black tea (Saikia et al, 2015). During the process, catechin compounds react with oxygen during oxidation to produce two compounds, namely theaflavins (TF) and thearubigins (TR).…”

Section: Introductionmentioning

confidence: 99%

An internet of things (IoT)-based optimum tea fermentation detection model using convolutional neural networks (CNNs) and majority voting techniques

Kimutai

Ngenzi

Ngoga

et al. 2021

J. Sens. Sens. Syst.

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Abstract. Tea (Camellia sinensis) is one of the most consumed drinks across the world. Based on processing techniques, there are more than 15 000 categories of tea, but the main categories include yellow tea, Oolong tea, Illex tea, black tea, matcha tea, green tea, and sencha tea, among others. Black tea is the most popular among the categories worldwide. During black tea processing, the following stages occur: plucking, withering, cutting, tearing, curling, fermentation, drying, and sorting. Although all these stages affect the quality of the processed tea, fermentation is the most vital as it directly defines the quality. Fermentation is a time-bound process, and its optimum is currently manually detected by tea tasters monitoring colour change, smelling the tea, and tasting the tea as fermentation progresses. This paper explores the use of the internet of things (IoT), deep convolutional neural networks, and image processing with majority voting techniques in detecting the optimum fermentation of black tea. The prototype was made up of Raspberry Pi 3 models with a Pi camera to take real-time images of tea as fermentation progresses. We deployed the prototype in the Sisibo Tea Factory for training, validation, and evaluation. When the deep learner was evaluated on offline images, it had a perfect precision and accuracy of 1.0 each. The deep learner recorded the highest precision and accuracy of 0.9589 and 0.8646, respectively, when evaluated on real-time images. Additionally, the deep learner recorded an average precision and accuracy of 0.9737 and 0.8953, respectively, when a majority voting technique was applied in decision-making. From the results, it is evident that the prototype can be used to monitor the fermentation of various categories of tea that undergo fermentation, including Oolong and black tea, among others. Additionally, the prototype can also be scaled up by retraining it for use in monitoring the fermentation of other crops, including coffee and cocoa.

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A Sensor Network to Monitor Process Parameters of Fermentation and Drying in Black Tea Production

Saikia

Boruah

Sarma

2015

MAPAN

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Development And Implementation Of A Sensor Network To Monitor Fermentation Process Parameter In Tea Processing

Cited by 9 publications

References 13 publications

Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review

Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review

An internet of things (IoT)-based optimum tea fermentation detection model using convolutional neural networks (CNNs) and majority voting techniques

A Sensor Network to Monitor Process Parameters of Fermentation and Drying in Black Tea Production

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