Abstract
The present study deals with swelling and infusion kinetics of tea granules in tea bags. The swelling and infusion kinetics of tea bags differing in tea loading and tea bag shapes were compared with loose tea. Increment in temperature and dipping frequency of tea bag in hot water increased the infusion kinetics of tea bags. Reduction in particle size enhanced the swelling and infusion kinetics of tea in a tea bag. The effects of tea particle size, tea bag dipping rate, loading of tea granules in tea bag and tea bag shapes on infusion kinetics were investigated. Increase in tea loading in tea bags resulted in reduced infusion kinetics. Double chambered tea bag showed the highest swelling (30%) and infusion kinetics (8.30% Gallic acid equivalence) while single chambered tea bags showed the lowest kinetics, amongst the various bags studied. The swelling and infusion kinetics of loose tea was always faster and higher than that of tea bags. It was found that overall effect of percentage filling of tea granules and height of tea bed in a tea bag affects tea infusion kinetics the most. Weibull model was found to be in good agreement with the swelling data.
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The authors acknowledge Unilever Industries Limited for funding the research project. Bhushan Joshi also acknowledges All India Council for Technical Education (AICTE) for financial support.
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Yadav, G.U., Joshi, B.S., Patwardhan, A.W. et al. Swelling and infusion of tea in tea bags. J Food Sci Technol 54, 2474–2484 (2017). https://doi.org/10.1007/s13197-017-2690-9
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DOI: https://doi.org/10.1007/s13197-017-2690-9