MOISTURE SORPTION BEHAVIOR OF TEA

The book provides detail research information on several aspect of characters of CTC black tea, grown in high hill of Himalayan country, Nepal. It covers different modeling of isotherm curve in different temperature and moisture content. Application of different modeling like Guggenheim, Anderson and De Boer (GAB)equation and S. Brunauer, P. H. Emmett and E. Teller (BET) equation in Nepalese tea is a pioneer work in this field and will help to find out the proper packaging to keep the product with fresh quality. The findings in simplest form states that Oswin and Halsey modeling were best fitted to the sorption data and critical moisture content(based on tannin extraction)was found to be less than 7.0%

Autorentext

Dipendra Khanal, M.Tech (Food Tech.) has been working as an Asst. Prof. of Food Technology at Himalayan College of Agricultural Sciences and Technology (HICAST), Purbanchal University, Nepal since 2005.