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Influence on Color Attributes of Freshly Brewed Tea with Time due to Variations in Temperature Conditions
| International Journal of Computer Applications |
| Foundation of Computer Science (FCS), NY, USA |
| 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, Neelam Rup Prakash . Influence on Color Attributes of Freshly Brewed Tea with Time due to Variations in Temperature Conditions. International Journal of Computer Applications. 34, 7 ( November 2011), 7-9. DOI=10.5120/4109-5908
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
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