ENHANCED EXTRACTION OF TEA SOLIDS USING ULTRASOUND

被引：26

作者：

MASON, TJ ^{[1
]}

ZHAO, YY ^{[1
]}

机构：

[1] YUNNAN UNIV,DEPT CHEM,KUNMING,PEOPLES R CHINA

来源：

ULTRASONICS | 1994年 / 32卷 / 05期

关键词：

TEA; SOLID EXTRACTION; TEMPERATURE DEPENDENCE;

D O I：

10.1016/0041-624X(94)90107-4

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

The extraction of tea solids with water under the influence of ultrasound has been studied with respect to the effects of temperature, irradiation time and power. Sonication improved the extraction at 60-degrees-C by nearly 20%, approaching the efficiency of that of thermal extraction at 100-degrees-C. The extracts were not assessed for taste.

引用

页码：375 / 377

页数：3