FIELD: food-processing industry.
SUBSTANCE: method involves determining content of extractive substances, ash and caffeine in tea by extracting tea sample with boiling distilled water; bringing extract to predetermined dilution extent and measuring its light transmission within wavelength range of 200-359 nm; calculating enumerated quality factors on the basis of measurement data by predetermined dependences.
EFFECT: reduced labor intensity owing to reduced number of series tests.
1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR DETERMINING QUALITY OF COFFEE | 2003 |
|
RU2256174C2 |
| METHOD FOR DEFINITION OF CAFFEINE CONTENT IN TEA AND COFFEE | 2009 |
|
RU2404428C1 |
| METHOD FOR DETERMINING OF TOBACCO PROCESS PARAMETERS | 2003 |
|
RU2250452C2 |
| METHOD OF DETERMINING WATER-SOLUBLE EXTRACTIVE SUBSTANCES IN TEA | 2023 |
|
RU2821737C1 |
| METHOD FOR PREPARING AGENT POSSESSING DIURETIC AND ANTI-INFLAMMATORY ACTIVITY | 2006 |
|
RU2318531C1 |
| METHOD OF DETERMINING BARIUM IONS IN FORMATION WATER | 2024 |
|
RU2817516C1 |
| METHOD FOR DETERMINING ANTIOXIDANT ACTIVITY OF TEA | 2019 |
|
RU2707498C1 |
| METHOD OF DETERMINATION OF STARCH CONTENT IN RAW MATERIAL USED FOR ALCOHOL MANUFACTURING | 0 |
|
SU996936A1 |
| METHOD OF PREPARING TOBACCO BLEND | 0 |
|
SU1544353A1 |
| METHOD OF DETERMINING THE QUANTITY OF MEAT IN ARTICLES MADE OF MINCED MEAT WITH ADDITIVES | 0 |
|
SU1446544A1 |
