Enhanced extraction of tea solids using ultrasound
作者： Timothy J. Mason , Yiyun Zhao
DOI: 10.1016/0041-624X(94)90107-4
关键词: Sonication 、 Ultrasound 、 Extraction (chemistry) 、 Instant tea 、 Taste 、 Materials science 、 Chromatography 、 Irradiation time 、 Irradiation
摘要: The extraction of tea solids with water under the influence ultrasound has been studied respect to effects temperature, irradiation time and power. Sonication improved at 60 °C by nearly 20%, approaching efficiency that thermal 100 °C. extracts were not assessed for taste.
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