Enhanced extraction of tea solids using ultrasound

T.J. Mason; Yiyun Zhao

doi:10.1016/0041-624X(94)90107-4

Enhanced extraction of tea solids using ultrasound

T.J. Mason
, Yiyun Zhao

Yunnan University

Research output: Contribution to journal › Article › peer-review

35 Citations (Scopus)

Abstract

The extraction of tea solids with water under the influence of ultrasound has been studied with respect to the effects of temperature, irradiation time and power. Sonication improved the extraction at 60 °C by nearly 20%, approaching the efficiency of that of thermal extraction at 100 °C. The extracts were not assessed for taste.

Original language	English
Pages (from-to)	375-377
Number of pages	3
Journal	Ultrasonics
Volume	32
Issue number	5
DOIs	https://doi.org/10.1016/0041-624X(94)90107-4
Publication status	Published - Sept 1994

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title = "Enhanced extraction of tea solids using ultrasound",

abstract = "The extraction of tea solids with water under the influence of ultrasound has been studied with respect to the effects of temperature, irradiation time and power. Sonication improved the extraction at 60 °C by nearly 20\%, approaching the efficiency of that of thermal extraction at 100 °C. The extracts were not assessed for taste.",

author = "T.J. Mason and Yiyun Zhao",

year = "1994",

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doi = "10.1016/0041-624X(94)90107-4",

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AU - Mason, T.J.

AU - Zhao, Yiyun

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AB - The extraction of tea solids with water under the influence of ultrasound has been studied with respect to the effects of temperature, irradiation time and power. Sonication improved the extraction at 60 °C by nearly 20%, approaching the efficiency of that of thermal extraction at 100 °C. The extracts were not assessed for taste.

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U2 - 10.1016/0041-624X(94)90107-4

DO - 10.1016/0041-624X(94)90107-4

M3 - Article

SN - 0041-624X

VL - 32

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EP - 377

JO - Ultrasonics

JF - Ultrasonics

IS - 5

ER -

Enhanced extraction of tea solids using ultrasound

Abstract

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