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This research investigated the effect of mixing formulas and storage conditions on the quality of the acerola tea bags. The tea bag formula, which includes 94 g of acerola fragments, 6 g of oolong tea, and 3 g of sweet leaves, had the best sensory quality. Under this condition, the acerola tea powder had vitamin C of 759.63 mg/100 g, phenolic content of 1747.26 mg GAE/100 g, and antioxidant activity of 3025.70 mg AAE/100 g. Furthermore, the present study found that the acerola tea's sorption isotherm curve was fitted with the GAB model (R2 = 0.97). In addition, this study also examined the effects of several storage temperatures, such as 7 ± 2 °C, room temperature, and 40 °C, on the stability of an acerola tea for up to 28 days. The degradation of vitamin C, polyphenols, and antioxidant activity in tea samples during storage was fitted with the Arrhenius plots, first-order reactions, and Ball equation. Furthermore, at whatever storage temperature, the tea's final water activity was not above the safe zone of below 0.6. [ABSTRACT FROM AUTHOR]

Background: A series of metal solutions such as chromium sulphate, lead sulphate and nickel sulphate were prepared, and varying concentrations were used to model the optimum conditions that would favour the removal of these metals in polluted situations. Taguchi design was used to set the experiment in motion by using three factors such as pH, concentration and time, although the experiment was done at a fixed temperature of 30 °C as detailed in the study. Result: The percentage of heavy metals removal from the solutions at varying conditions was used to model the effectiveness of the adsorbent. All models and their statistical parameters were reported in the study. The model identified as the best was the one involving the removal of chromium concentration using the tea bag adsorbent. The ability of the model to predict other concentrations which were not used in developing the model was high and was reported as preR2 of 0.94. Conclusion: The model predicts that the experiment which was conducted at varying pH values ranging from 1.00–8.00 can lead to the effective removal of chromium by decreasing the pH of the system to pH value = 1, and increasing the contact time of the adsorbent tea bag residue. The model confirms the transformation of chromium from hexavalent to trivalent at acidic pH which decreases its ionic solubility in an aqueous system leads to its ultimate removal by the adsorbent [ABSTRACT FROM AUTHOR]

The present study deals with swelling and infusion kinetics of tea granules in tea bags. The swelling and infusion kinetics of tea bags differing in tea loading and tea bag shapes were compared with loose tea. Increment in temperature and dipping frequency of tea bag in hot water increased the infusion kinetics of tea bags. Reduction in particle size enhanced the swelling and infusion kinetics of tea in a tea bag. The effects of tea particle size, tea bag dipping rate, loading of tea granules in tea bag and tea bag shapes on infusion kinetics were investigated. Increase in tea loading in tea bags resulted in reduced infusion kinetics. Double chambered tea bag showed the highest swelling (30%) and infusion kinetics (8.30% Gallic acid equivalence) while single chambered tea bags showed the lowest kinetics, amongst the various bags studied. The swelling and infusion kinetics of loose tea was always faster and higher than that of tea bags. It was found that overall effect of percentage filling of tea granules and height of tea bed in a tea bag affects tea infusion kinetics the most. Weibull model was found to be in good agreement with the swelling data. [ABSTRACT FROM AUTHOR]