Kinetics of tea infusion. Part 3: The effect of tea bag size and shape on the rate of caffeine extraction from Ceylon orange pekoe tea

Food Chemistry

Volumn 75, Issue 1, 2001, Pages 63-66

  Jaganyi, Deogratius ^a   Ndlovu, Thamsanqa ^a  

^a UNIVERSITY OF KWAZULU NATAL   (South Africa)

Author keywords

Bag; Infusion; Leaf; Tea

Indexed keywords

CAFFEINE;

ARTICLE; FLUID INTAKE; FOOD PROCESSING; KINETICS; PLANT LEAF; SPACE; SURFACE PROPERTY; TEA; TEMPERATURE;

EID: 0034876974     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00186-8     Document Type: Article

References (10)

1. Kinetics of tea infusion. Part 2: the effect of tea bag material on the rate and temperature dependence of caffeine extraction from black Assam tea
2. Kinetics of tea infusion. The effect of the manufacturing process on the rate of extraction of caffeine
3. Equilibrium and kinetic study of caffeine and mineral ion extraction from coffee
4. Kinetic study of mineral ion extraction from Kenyan Arabica coffee
5. Kinetics and equilibria of tea infusion. Rates of extraction of theaflavin, caffeine and theobromine from several whole teas and sieved fractions
6. Factors affecting the rate of infusion of black tea
7. Kinetics and equilibria of tea infusion. Part 15. Transport of caffeine across a tea bag membrane
8. Kinetics and equilibria of tea infusion. Part 3: Rotating-disc experiments interpreted by a steady-state model
9. Kinetics and equilibria of tea infusion. Theaflavin and caffeine concentrations and partition constants in several whole teas and sieved fractions
10. Kinetics and equilibria of tea infusion Part (1): analysis and partition constants of theaflavins, thearubigins and caffeine in Koonsong Broken Pekoe