APPLICATION OF CHEMICAL ADDITIVES FOR IMPROVEMENT OF OXIDATION STEP IN THE IRANIAN TEA PRODUCTION

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ZAKERI A.; JAFARI JAID A.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Nashrieh Shimi va Mohandesi Shimi Iran Year:2006 | Volume:25 | Issue:3 Page(s): 57-62

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,063

Download:

Cites:

Information Journal Paper

Title

APPLICATION OF CHEMICAL ADDITIVES FOR IMPROVEMENT OF OXIDATION STEP IN THE IRANIAN TEA PRODUCTION

Author(s)

ZAKERI A. | JAFARI JAID A. | Issue Writer Certificate

Keywords

BLACK TEAQ4

OXIDATIONQ1

ALUMINUM SULPHATEQ4

ZEOLITEQ2

BREWQ4

Abstract

BLACK TEA is produced by polyphenol OXIDATION in the tea leaf fermentation step. In this research, the effect of both enzymatic and chemical OXIDATION by using ALUMINUM SULPHATE and ZEOLITE on the improvement of the tea leaf fermentation was determined, in terms of OXIDATION and BREWing time of the tea produced. The results show that by adding 200 ppm ALUMINUM SULPHATE and ZEOLITE in the fermentation step, OXIDATION time will be reduced respectively 21%, 15%. Also tea solution absorption will be increased respectively 10%, 20% by adding 190 ppm ALUMINUM SULPHATE and ZEOLITE in the fermentation step.

Cites

No record.

References

No record.

Cite

APA: Copy

ZAKERI, A., & JAFARI JAID, A.. (2006). APPLICATION OF CHEMICAL ADDITIVES FOR IMPROVEMENT OF OXIDATION STEP IN THE IRANIAN TEA PRODUCTION. NASHRIEH SHIMI VA MOHANDESI SHIMI IRAN (PERSIAN), 25(3), 57-62. SID. https://sid.ir/paper/26437/en

Vancouver: Copy

ZAKERI A., JAFARI JAID A.. APPLICATION OF CHEMICAL ADDITIVES FOR IMPROVEMENT OF OXIDATION STEP IN THE IRANIAN TEA PRODUCTION. NASHRIEH SHIMI VA MOHANDESI SHIMI IRAN (PERSIAN)[Internet]. 2006;25(3):57-62. Available from: https://sid.ir/paper/26437/en

IEEE: Copy

A. ZAKERI, and A. JAFARI JAID, “APPLICATION OF CHEMICAL ADDITIVES FOR IMPROVEMENT OF OXIDATION STEP IN THE IRANIAN TEA PRODUCTION,” NASHRIEH SHIMI VA MOHANDESI SHIMI IRAN (PERSIAN), vol. 25, no. 3, pp. 57–62, 2006, [Online]. Available: https://sid.ir/paper/26437/en

Related Journal Papers