ArticleJournal of food science and technology2017
Swelling and infusion of tea in tea bags.
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Production of Instant Linden Tea (Food science & nutrition · 2026Article
- Different drying methods reshape volatile aroma and bioactive non-volatile compounds inFood chemistry: X · 2026Article
- Comparative Flavor Profile of Roasted Germinated Wheat (Foods (Basel, Switzerland) · 2022Article
- Evaluation of Wound Healing Activity (Excision Wound Model) of Ointment Prepared from Infusion Extract of Polyherbal Tea Bag Formulation in Diabetes-Induced Rats.Evidence-based complementary and alternative medicine : eCAM · 2022Article
- Characterization and evaluation of tea bag papers.Journal of food science and technology · 2020Article
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Authors and funding
4 authors.
Funding
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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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Registered trials
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