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Influence on Color Attributes with Time due to Variations in Temperature Conditions

Author(s): Amit Laddi | Shashi Sharma | Amod Kumar

Journal: International Journal of Computer Applications
ISSN 0975-8887

Volume: 34;
Issue: 7;
Start page: 7;
Date: 2011;
Original page

Keywords: Brewed tea liquor Time Temperature CIE L*a*b* color model Tea quality

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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