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Optimization of Fermentation Time, Temperature, and Tea Bed Thickness in CFM to Enhance the Biological Composition of CTC Black Tea (Record no. 132484)
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| fixed length control field | 02233nam a2200145 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250821b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Azmirul Hoque |
| 245 ## - TITLE STATEMENT | |
| Title | Optimization of Fermentation Time, Temperature, and Tea Bed Thickness in CFM to Enhance the Biological Composition of CTC Black Tea |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p305-308 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Black tea, a globally cherished beverage, derives its distinct flavor, color, and health benefits from the complex fermentation process it undergoes during production. This study aims to optimize the fermentation process in continuous fermentation machines (CFM) to enhance the biological composition and overall quality of CTC (Crush, Tear, Curl) black tea. The focus is on critical quality indicators, including theaflavins (TFs), thearubigins (TRs), catechins, redness index, and yellowness index. Utilizing Response Surface Methodology (RSM), the study systematically investigated the effects of three variables: fermentation time (5–120 min), temperature (25–40 °C), and tea bed thickness (5–12 cm). The concentrations of TFs, TRs, and catechins were determined using high-performance liquid chromatography (HPLC), while the redness and yellowness indices were assessed using colorimetric methods. The research identified the optimal fermentation conditions as a temperature of 25 °C, a tea bed thickness of 11.937 cm, and a fermentation time of 65.629 min. Under these conditions, the tea exhibited significant improvements in TF and TR levels, along with optimal redness and yellowness indices, which are closely linked to the desired flavor, visual appeal, and potential health benefits of black tea. These findings offer valuable insights for tea manufacturers, providing a systematic approach to refining the fermentation process to produce higher-quality CTC black tea, thereby improving product consistency and competitiveness in the market. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Food Engineering ">Food Engineering </a> |
| -- | <a href="Food Production ">Food Production </a> |
| -- | <a href="Food Science ">Food Science </a> |
| -- | <a href="Natural Products ">Natural Products </a> |
| -- | <a href="Thermal Process Engineering ">Thermal Process Engineering </a> |
| -- | <a href="Bioprocess Engineering">Bioprocess Engineering</a> |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Mrutyunjay Padhiary |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80299 |
| Host Itemnumber | 113445 |
| Place, publisher, and date of publication | Germany Springer Nature India Private limited |
| Title | Journal of the Institution of engineers (India): series A |
| International Standard Serial Number | 2250-2149 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
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| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 21/08/2025 | JP867.1 | 21/08/2025 | 21/08/2025 | Journal Article |