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Influence on Color Attributes of Freshly Brewed Tea with Time due to Variations in Temperature Conditions

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International Journal of Computer Applications
© 2011 by IJCA Journal
Volume 34 - Number 7
Year of Publication: 2011
Authors:
Amit Laddi
Shashi Sharma
Amod Kumar
Neelam Rup Prakash
10.5120/4109-5908

Amit Laddi, Shashi Sharma, Amod Kumar and Neelam Rup Prakash. Article: Influence on Color Attributes of Freshly Brewed Tea with Time due to Variations in Temperature Conditions. International Journal of Computer Applications 34(7):7-9, November 2011. Full text available. BibTeX

@article{key:article,
	author = {Amit Laddi and Shashi Sharma and Amod Kumar and Neelam Rup Prakash},
	title = {Article: Influence on Color Attributes of Freshly Brewed Tea with Time due to Variations in Temperature Conditions},
	journal = {International Journal of Computer Applications},
	year = {2011},
	volume = {34},
	number = {7},
	pages = {7-9},
	month = {November},
	note = {Full text available}
}

Abstract

The effects of time and temperature over the color of freshly brewed Indian tea liquor using spectrophotometer were evaluated. The study suggests that after brewing, the tea samples undergo a color change which was measured in CIE L*a*b* color model. To find out the temperature effects, the experiment was done under two conditions i.e. normal cooling and imposed cooling of the sample to room temperature immediately after brewing. Change in the color was found less prominent in the latter case and it is concluded that the color changes rapidly after brewing and can pose difficulty in quality assessment of tea samples by tea tasters during visual inspection, if time and temperature are not taken into account

Reference

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