Determination of Keeping Quality of Tea using Silica Desiccant
N. Manigandan1, N. Dilipkumar2, B. Radhakrishnan3

1N.Manigandan*, Tea Technologist, UPASI Tea Research Foundation, Regional Centre, Coonoor, India.
N.Dilipkumar, ITC, Bengaluru, India.
3B.Radhakrishnan, Director, UPASI Tea Research Foundation, Tea Research Institute, Coimbatore, India. 

Manuscript received on 5 August 2019. | Revised Manuscript received on 11 August 2019. | Manuscript published on 30 September 2019. | PP: 1534-1536 | Volume-8 Issue-3 September 2019 | Retrieval Number: C4247098319/2019©BEIESP | DOI: 10.35940/ijrte.C4247.098319
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Abstract: A study was carried out to find out the effect of silica gel on keeping quality of tea. CTC-SRD grade teas each at 250 g were packed in low density poly ethylene pouches with a small pouch containing silica gel (10 g). Another set of samples were packed in low density poly ethylene packing material without silica gel. From sealed pouches, every month one pouch was taken and analysed for their moisture and quality parameters such as theaflavin, thearubigin, high polymerised substance, total liquor colour and biochemical parameters such as total polyphenol, total catechin, water extract and amino acid. Studies conducted after fourteen month indicated that the moisture content increased in teas packed in LDPE alone and it was less in teas packed in LDPE with silica gel. The level of theaflavin content decreased by 24.01% in teas packed LDPE alone and 17.92 % in LDPE with silica gel respectively. Bio chemical parameters decreased in teas packed in LDPE when compared to LDPE with silica gel. The study reveals that silica gel is useful in maintaining the keeping quality of tea.
Key words: Theaflavin, water extract, silica gel, Quality and Tea

Scope of the Article:
Big Data Quality Validation