Use Ozonization in Tea Production

Authors: Aliev A.A., Askerov A.A., Isaev E.I., Nizamov A.T., Nizamov T.I. Published: 14.09.2014
Published in issue: #4(55)/2014  

Category: Chemistry  
Keywords: ozone, tea, fermentation

The effect of low ozone doses (0,06...0,08 mg/m3; 0,03...0,04‰) on fermentation of Azerbaijani tea collected in October is considered. The fermentation of Lapsany black tea was carried out in industrial production conditions. Hierarchical scheme and sequence of biochemical reactions of the fermentation process of tea in humid ozone-air mixture was proposed. The characteristic values of quality (content of tannin, caffeine, extractives and molds) for the control and test samples of tea were defined and their compliance with the standards was established. The optimal ozone concentration, temperature and humidity were defined which reduce four times fermentation process duration (compared with traditional technology) and increase quality characteristics offinal product up to State Standard RF (GOST) no. 1937-90 Grade I requirements.


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