Study on the Effect of Cleaning Technology of Fresh Tea Leaves on the Quality of Green Tea

2020 ◽  
Vol 984 ◽  
pp. 160-167 ◽  
Author(s):  
Sheng Xiang Chen ◽  
Jin Long Luo ◽  
Pin Wu Li ◽  
Xun Zhang ◽  
Cheng Wei Ao ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Green Tea ◽  
Pesticide Residues ◽  
Sensory Quality ◽  
Soluble Solids ◽  
Cleaning Process ◽  
Tea Leaves ◽  
Fresh Leaf ◽  
Cleaning Technology

This experiment was conducted to study the new shoot, bud and leaf of Fuding Dabai Tea, which was picked and purchased from Zhongfeng Tea Garden in Ya'an famous mountain area. The sensory quality, contents, pesticide residues and heavy metals of fresh leaves and green tea were studied and compared. The total soluble solids content and turbidity of water samples before and after the cleaning process were determined. The results showed that: (1) the weighted total score of sensory evaluation of finished tea added with fresh leaf cleaning technology was 91.15, which was 2.45 points higher than that of the control (without fresh leaf cleaning), and increased by 2.76%. (2) Fresh leaf cleaning process can significantly reduce the content of tea polyphenols, caffeine and water extract, and the ratio of phenol to ammonia, but has no significant effect on the content of amino acid and soluble sugar. (3) The total soluble solids of Q 2 are 4.3 times as much as Q1, and the turbidity of Q2 is 37.2 times as much as Q1. Cleaning process of fresh leaves can significantly reduce the indexes of agricultural residues and heavy metals. In conclusion, the cleaning process of fresh tea leaves can improve the sensory quality of tea to a certain extent, significantly reduce the content of bitter and astringent substances in tea leaves, effectively clean the surface impurities of fresh tea leaves, reduce pesticide residues and heavy metal content.

Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

2005 ◽  
Vol 11 (5) ◽  
pp. 345-352 ◽  
Author(s):  
A. I. Cascales ◽  
E. Costell ◽  
F. Romojaro
Keyword(s):  
Sensory Quality ◽  
Prunus Persica ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Colour Intensity ◽  
Physical And Chemical Parameters ◽  
Degree Of Maturity ◽  
Physical And Chemical

Sensory quality of peach during ripening to assess the best state for consumption was analysed. Physical and chemical parameters commonly used for establishing the commercial quality of this fruit were also determined: Soluble solids, acidity, sugars, organic acids, chlorophyll, carotenoids, resistance to compression and to penetration and colour. Relationships among these parameters and sensory characteristics were also analysed. A panel of eight trained assessors evaluated intensities of 12 sensory attributes (1 for odour, 2 for colour, 4 for flavour and 5 for texture). The sensory attributes selected allowed the description of perceivable differences between peaches of different degrees of maturity, although the variation in intensity of the attributes followed different trends. Colour intensity increased and acidity, firmness and crispness decreased significantly with ripening. Intensity of flavour, sweetness and fruitiness increased significantly from the under-ripe to semi-ripe states, and then decreased on reaching ripeness. It can be concluded that the most suitable time for harvesting and consumption of this peach variety was the state described herein as semi-ripe, and that a high correlation existed between colour intensity and hardness and the instrumental measurements of colour and texture.

scholarly journals Bioactive Labels for Fresh Fruits and Vegetables

2013 ◽  
Vol 70 (2) ◽  
pp. 75 ◽  
Author(s):  
Liana Nasui ◽  
Dan Vodnar ◽  
Carmen Socaciu
Keyword(s):  
Green Tea ◽  
Bioactive Compounds ◽  
Pesticide Residues ◽  
Fruits And Vegetables ◽  
Glacial Acetic Acid ◽  
The Other ◽  
Microbial Load ◽  
Influence Of Water ◽  
Tea Extract

Pesticide residues and microbial load on the surface of fresh fruits and vegetables becomes a major concern due to the safety and quality of these products for consumer.In order to minimize these risk factors (pesticide residues and microbial load), were achieved labels for fruits and vegetables that are consumed with shell which disintegrates under the influence of water jet and thus reduce the amount of these contaminants. Were elaborated labels based on polymer (chitosan) at a concentration of 2%, which incorporate bioactive compounds from green tea with potential decontaminant of the peel of this products. Green tea extract was obtained by infusing 1 g of dried green tea in 100 ml water at 80° C for 10 minutes. The extract was filtered and then mixed with 2 g chitosan acidified with 0.7% glacial acetic acid and dilute to the mark with distilled water. Were identified bioactive compounds from green tea, using UV-VIS and HPLC. Then were elaborated the labels. These tags were used on pepper, tomato, apple and  nectarine. Were quantified the microbial load and the pesticide residues on their surface unwashed, washed only with water and were monitored the influence of labels on these factors. Identified pesticides were mefenoxan and thiamethoxam, which were quantified by HPLC. In what it concerns the influence, were founded the absence of germs at pepper and a significant decrease at the other. In terms of  the potential of reducing pesticide, the experimental results have indicated that the label can prove its effectiveness.

scholarly journals Key Elements of Technology Package Influencing Annual Tea Production of Small Tea Growers (STGS): Insight from Biswanath District of India

2019 ◽  
Vol 8 (4) ◽  
pp. 9799-9802
Keyword(s):  
Water Supply ◽  
Green Tea ◽  
Small Scale ◽  
Tea Leaves ◽  
Tea Plantation ◽  
Environment And Health ◽  
Green Tea Leaves ◽  
Tea Production ◽  
Artificial Water

Though the tea sector of Assam is primarily dominated by the estate sector comprising of large tea gardens, the relevance of small scale tea plantation can never be denied as nearly 30% of the state’s tea production is contributed by Small Tea Growers (STGs). In fact the quality of green tea leaves produced by the Small Tea Growers (STGs) has outclassed that of the tea leaves produced by the estate sector. Since tea plantation is a technology intensive practice, the growers are bound to adopt certain technology components like artificial fertiliser, artificial pesticide, HYV clone, artificial water supply facility, etc. All these elements constitute a technology package which helps the tea growers to reap greater benefit in tea cultivation. This study is a humble attempt to investigate the marginal impact of each element of the technology package adopted by the Small Tea Growers (STGs) on their annual green tea leave production. Moreover it also tries to figure out the jeopardised effect of the technology package used in tea cultivation on environment and health.

Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

2019 ◽  
Vol 95 ◽  
pp. 25-34 ◽  
Author(s):  
Therese Jansson ◽  
Sandra S. Waehrens ◽  
Valentin Rauh ◽  
Bente P. Danielsen ◽  
John Sørensen ◽  
...  
Keyword(s):  
Green Tea ◽  
Sensory Quality ◽  
Physical Stability ◽  
Tea Catechins ◽  
Uht Milk ◽  
Green Tea Catechins ◽  
One Year

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

2010 ◽  
Vol 122 (1) ◽  
pp. 98-104 ◽  
Author(s):  
I. Quelhas ◽  
C. Petisca ◽  
O. Viegas ◽  
A. Melo ◽  
O. Pinho ◽  
...  
Keyword(s):  
Green Tea ◽  
Aromatic Amines ◽  
Sensory Quality ◽  
Heterocyclic Aromatic Amines

scholarly journals Research on Subway Pedestrian Detection Algorithm Based on Big Data Cleaning Technology

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Zhuoyang Lyu
Keyword(s):  
Data Cleaning ◽  
Pedestrian Detection ◽  
Detection Algorithm ◽  
Motion Blur ◽  
Cleaning Process ◽  
Detection Model ◽  
Subway Stations ◽  
Cleaning Technology ◽  
Blurred Images

The pedestrian detection model has a high requirement on the quality of the dataset. Concerning this problem, this paper uses data cleaning technology to improve the quality of the dataset, so as to improve the performance of the pedestrian detection model. The dataset used in this paper is obtained from subway stations in Beijing and Nanjing. The data images’ quality is subject to motion blur, uneven illumination, and other noisy factors. Therefore, data cleaning is very important for this paper. The data cleaning process in this paper is divided into two parts: detection and correction. First, the whole dataset goes through blur detection, and the severely blurred images are filtered as the difficult samples. Then, the image is sent to DeblurGAN for deblur processing. 2D gamma function adaptive illumination correction algorithm is used to correct the subway pedestrian image. Then, the processed data is sent to the pedestrian detection model. Under different data cleaning datasets, through the analysis of the detection results, it is proved that the data cleaning process significantly improves the detection model’s performance.

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