A small-scale rotary fermentation unit for rooibos tea

International Journal of Food Science and Technology

Volumn 32, Issue 2, 1997, Pages 135-139

  Joubert, Elizabeth ^a   Müller, Rikus ^b  

^a ARC INFRUITEC NIETVOORBIJ   (South Africa)

^b Department of Agriculture   (South Africa)

Author keywords

Aeration control; Aspalathus linearis; Clumping; Drying control

Indexed keywords

ASPALATHUS; ASPALATHUS LINEARIS;

EID: 0039403202     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00389.x     Document Type: Article

References (5)

1. Anon. (1992). Graderingsvoorskrifte vir 1993. Die Rooibos, No. 101, 2-4.
2. Cheney, R.H. & Scholtz., E. (1963). Rooibos tea, a South African contribution to world beverages. Economic Botany, 17, 186-194.
3. Du Plessis, H.J. & Roos, I.M.M. (1986). Recovery of coliforms, Escherichia coli type 1 and Salmonella species from rooibos tea (Aspalathus linearis) and decontamination by steam. Phytophylactica, 18, 177-181.
4. Fleetwood, J.G., Hampton, M.G., Johnstone, G. & Millin, D.J. (1980). Tea processing: continuous fermentation in deep layers. World Crops, May, 73, 76, 77.
5. Joubert, E. & De Villiers, O.T. (1997). Effect of fermentation and drying conditions on the quality of rooibos tea. International Journal of Food Science and Technology, 32, 000-000.