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标题：Changes in the Water Values and Organoleptic Evaluation of Black Tea Packaged With the Different Packaging Materials and Stored for Twelve Months at the Different Storage Temperatures and Relative Humidity
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作者：Sebahattin Nas ; Muharrem Öksüz ; Fatih Ulutaş 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1988
卷号：13
期号：5
出版社：Association of Food Technology, Turkey
摘要：Bulk of black tea sample which was corresponding to the 3rd. shooting period, was taken from the tea processing plant Cumhuriyet. Sample was carefully taken, so it had represented the green tea production of the 3rd. shooting period. Sample was randomly divided into 24 parts and then packaged into the card-board box, tin cans with the lid on, medium density polyethylene bags and aluminium foil bags and stored in the different metal cabins having 5±2 ^oC, 20±2 ^oC and 35±2 ^oC and 30±5% and 70±5% relative humidity. The water values and organoleptic evaluation of the tea samples of these six different treatment combinations were determined at the end of the different periods of the 12 months of storage. The water values of the tea samples were generally increased during the storage period, especially the increase was noticeable at the samples stored in the 70% relative humidity, and it reached a level around the 10% water values. At the higher temperatures and relative humidity conditions, some mold growing was observed and in these cases, it was determined that those samples had over than 13% water. Although, the increases of the water percent was closely affected by the higher relative humidity the effect of the higher storage temperatures was also determined. During the storage period, while polyethylene packaging was giving the best protection, card board boxes gave the lowest protection. Values of the organoleptic characteristics generally decreased during the storage period on this decrease higher relative humidity was the first main factor, and the higher temperature also played an important role on it. Especially, the taste and odor-flavor characteristics indicated very lower values toward the end of the storage period. However, based upon the organoleptic characteristics, the critical points of the environmental conditions such as relative humidity and temperature effects could not be determined.