Tea Powder Research Articles

A review on the role of various machine learning algorithms in microwave-assisted pyrolysis of lignocellulosic biomass waste

The fourth industrial revolution will heavily rely on machine learning (ML). The rationale is that these strategies make various business operations in many sectors easier. ML modeling is the discovery of hidden patterns between multiple process parameters and accurately predicting the test values. ML has provided a wide range of applications in Chemical Engineering. One major application of ML can be found in the microwave-assisted pyrolysis (MAP) of lignocellulose bio-waste. MAP is an energy-efficient technology to obtain high-saturated hydrogen-rich liquid fuels. The main focus of this review study is understanding the utilization of various types of ML algorithms, including supervised and unsupervised techniques in microwave-assisted heating techniques for diverse biomass feedstocks, including waste materials like used tea powder, wood blocks, kraft lignin, and others. In addition to developing effective ML-based models, alternative traditional modeling approaches are also explored. In addition to various thermochemical conversion processes for biomass, MAP is also briefly reviewed with several case studies from the literature. The conventional modeling methodology for biomass pyrolysis with microwave heating is also discussed for comparison with ML-based modeling methodologies.

Development of prebiotic steamed buns and their influence on gut microbiota and the glycemic index in simulated digestion

This study investigated the effects of adding purple potato anthocyanin (PPA) and Longjing tea powder (LTP) as prebiotics to steamed buns on gut microbiota (GM) and blood glucose levels. The effects of simulated digestion experiments on GM and blood glucose, as well as the results of high-throughput 16S rRNA sequencing, were analyzed. The combined results showed that both kinds of prebiotics significantly promoted the proliferation of Lactobacillus paracasei K56, Lactobacillus plantarum LP-ONLLY, and Lactococcus lactis LC-Plasma. The addition of 50 mg/mL LTP water extract and 2.5 mg/mL PPA water extract had considerable inhibitory effects on Escherichia coli ATCC25922, yielding inhibition zone diameters of 9.16 ± 0.02 and 11.17 ± 0.03 mm, respectively. Both PPA and LTP buns increased the abundance of probiotics in human GM. Prebiotic–xylitol steamed buns could regulate the structure of GM by decreasing the abundance of harmful bacteria (including Shigella and Enterobacter) and increasing the abundance of beneficial bacteria (including Bifidobacterium, Lactobacillus, and Veillonella). Prebiotic steamed buns could significantly reduce the rate of reducing sugar release, the estimated glycemic index (eGI), and the estimated glycemic load (eGL), providing products with a medium glycemic index and potential natural prebiotics as resources for the development of functional staple foods.

Effects of Different Levels of Green Tea Powder on Performance, Antioxidant Activity, Egg Mass, Quality, and Cecal Microflora of Chickens.

This study was conducted to investigate the effects of different levels of Green Tea Powder on the performance, egg quality, serum immune and antioxidant indices, and cecal microflora of 300-day-old Chishui black-bone chickens during the peak laying period. A total of 360 Chishui black-bone chickens were selected as the experimental animals. They were randomly allocated into four groups: the control group (CON), trial group I (T1), trial group II (T2), and trial group III (T3), each group with six replicates and 15 hens in each replicate. The control group was fed a basal diet, and the experimental groups were fed a basal diet supplemented with 0.8%, 1.6%, and 2.4% Green Tea Powder, respectively. The accommodation period was 14 d, and the experimental period was 60 d. The statistical software SPSS was used to perform a one-way analysis of variance (ANOVA) on the experimental data, and Duncan's method was used to perform multiple comparisons among groups. The results showed the following: compared with those of the control group, the average daily gain of the laying hens significantly decreased in the 1.6% Green Tea Powder group (p < 0.05); adding Green Tea Powder significantly reduced the content of malondialdehyde in the serum (p < 0.05), and the addition of 0.8% tea leaves significantly increased the immunoglobulin M and immunoglobulin A contents (p < 0.05); the egg yolk weight, eggshell thickness, eggshell strength, and yolk color of the laying hens significantly decreased in the 1.6% Green Tea Powder group (p < 0.05), and the addition of Green Tea Powder at the level of 2.4% significantly increased the percentage of umami, essential, and total amino acids (p < 0.05); and the structure of intestinal microorganisms was improved, and the abundance of Bacteroidetes and Bacteroidaceae significantly increased, while the abundance of Firmicutes and Lachnospiraceae significantly decreased (p < 0.05).

Evaluating the staining effects of tobacco, oil, mouthwash, and beverages on teeth and restorative materials: A cross-sectional observational study

Objectives: The purpose of this study was to examine the effect of water, mouthwash, coconut oil, coffee, tea powder, smoke, and smokeless tobacco on the dental hard tissue enamel of natural teeth and tooth-colored restorative materials. Material and Methods: The mediums included in the study were commercially available bottled water, mouthwash, oil and tobacco (both smoke and smokeless), coffee, and tea. M1–M8 was assigned to each medium. GIC and composite were used to fill cavities prepared on the labial and occlusal surfaces of anterior and posterior teeth, respectively. The teeth were divided into three groups: Natural (N), GIC filled (G), and composite filled (C) and were placed in the mediums for 24 h before being repeated consecutively for the next 6 days. Pre- and post-exposure photographs were taken before the first exposure and after the previous day exposure in the respective mediums. Following that, the four observers (blinded) were asked to rate the intensity of staining caused by the eight mediums on teeth and restorations. Results: Following the experiment, observations by the blind observers were recorded as positive and negative findings on the teeth preserved in the eight media. The positive findings, along with corresponding photographs were taken under a stereo zoom microscope. The present study revealed that chewable tobacco, tea, and coffee caused noticeable staining on the teeth and dental restorations compared to water, oil, and mouthwash. Conclusion: According to the findings of this study, exposure to smokeless tobacco, coffee, and tea caused staining on the hard tissue enamel of the crown and the cementum of the root. The clinical implications of this study are that patients must be educated about the increased susceptibility to staining of natural teeth, particularly in the exposed cementum of the cervical portion and tooth-colored restorations placed in anterior teeth.

Effect of Differences in Protein Levels and Length of Fermentation Time on Physicochemical Characteristics of Caspian Sea Yoghurt Green Tea

Caspian sea inoculum has been widely used for yogurt production, but it is rarely used in making green tea powder (GTP) yoghurt using milk with different protein content. This study aims to determine the changes in the characteristics of GTP yoghurt with Caspian sea inoculum using low fat UHT milk (SLF) or full cream UHT milk (SFC) during the fermentation period at 0 and 16 hours. The results showed that use of different types of UHT milk affected physicochemical characteristics. Fermentation for 16 hours caused a decrease in the pH of the sample to pH 4.3-4.4, but it was negatively correlated with an increase in the acidity. In addition, fermentation resulted increase the value of L* (brightness). The SLF sample has a greener color than the SFC sample. The viscosity of GTP yoghurt increased significantly at 16 hours in SFC and SLF samples. After 16 hours fermentation, the TPC became 4.15 mg GAE/g and 4.45 mg GAE/g with IC50 values ​​of 37.51 g/mL and 23.95 g/mL in SLF and SFC samples. The high protein content in UHT milk affected the high acidity, viscosity, and syneresis values ​​resulting a decrease in the TPC of GTP yoghurt.

Pengaruh Suhu dan Waktu Penyeduhan Teh Daun Kelakai (Stenochlarna Palutris) Dengan Treatmen Asam Lemon (Citrus Limon) Terhadap Kadar Besi (Fe)

Iron (Fe) is one of the many nutrients found in kelakai. Lemon acid treatment (Citrus lemonade) is used in the processing of kelakai tea powder as an effort to increase the nutritional value of the plant. The aim of this research is to determine how temperature and brewing time affect the iron (Fe) content in kelakai leaf tea (Stenochlarna palutris) prepared with lemon acid (Citrus lemonade). This research used a 2 factorial completely randomized design (CRD) and was experimental. There are two factors: the first is the temperature at which the brewing is done (40, 50 and 60 degrees Celsius), and the second is the brewing time (1, 5 and 10 minutes) with three repetitions. Two-Way Analysis of Variance (ANOVA) was used in data analysis, along with an additional 5% Honestly Significant Difference (BNJ) test. These findings show a very significant influence of brewing temperature, brewing time, and the combination of temperature and brewing time. The results of the research show that moderate temperatures produce high iron (Fe) levels, moderate brewing results in high iron (Fe) levels. The brewing temperature treatment T2 (50oC) had the highest amount of calcium at 2.73778 ppm. Iron (Fe) levels are low at temperature T1 (400C) of 1.42000 ppm. The effect of brewing time on high iron (Fe) levels at F2 time (5 minutes) is 2.73778 ppm. The lowest iron (Fe) content was located at the longest brewing time, namely F3 (10 minutes) at 1.12267 ppm. T3F2 (600C, 5 Minutes) with iron (Fe) content of 3,707 ppm. The treatment that produces the lowest iron (Fe) content is T2F3 (500C, 10 minutes) with a value of 0.702 ppm

Assessment of green tea and/or ginger powder on growth performance, carcass traits, and blood profiles of broilers exposed to heat stress conditions for sustainable broilers farming

Assessment of green tea and/or ginger powder on growth performance, carcass traits, and blood profiles of broilers exposed to heat stress conditions for sustainable broilers farming

Effect of Oxygen Doping on the Synthesis of Green Cadmium Sulfide for Ciprofloxacin Photocatalytic Degradation

This study describes the synthesis of cadmium sulfide (CdS) modified through green synthesis and doped with oxygen (CdS-O), followed by testing its effectiveness in ciprofloxacin photocatalytic degradation. Green synthesis using tea powder produces smaller CdS particles. Green synthesis using tea powder resulted in smaller particles and oxygen doping, helping to reduce the band gap and increasing its effectiveness in the photodegradation of ciprofloxacin. The synthesized CdS and CdS-O characterized using FTIR, XRD, SEM-EDS, and UV-DRS. FTIR and XRD characterization confirmed the formation of CdS. SEM analysis revealed that CdS particles have a smooth, spherical surface, while CdS-O particles exhibit a coral-like structure. Oxygen doping reduced the band gap of CdS from 2.37 eV to 2.35 eV. The Ciprofloxacin (CIP) degradation results showed that CdS-O achieved a better degradation effect than CdS, with a degradation percentage reaching 58.5%. This highlights the development potential of CdS green synthesis methods and modified enhanced photocatalytic properties for wastewater treatment.

This study describes the synthesis of cadmium sulfide (CdS) modified through green synthesis and doped with oxygen (CdS-O), followed by testing its effectiveness in ciprofloxacin photocatalytic degradation. Green synthesis using tea powder produces smaller CdS particles. Green synthesis using tea powder resulted in smaller particles and oxygen doping, helping to reduce the band gap and increasing its effectiveness in the

World bodies have claimed the livestock industry as one of the contributors to the increase in pollution. This is a factor that needs attention. Waste from the livestock industry could be a trigger for this statement. The hatchery industry is one of the livestock industries contributing to pollution worldwide. One of them is eggshell waste produced from broiler egg-hatching activities. This study aimed to examine the properties of hydroxyapatite (HAp) from broiler eggshell waste from the hatchery industry. A total of 6 temperature variations were applied (550°C, 600°C, 650°C, 700°C, 750°C and 800°C). Applying different sintering temperatures produces different physicochemical properties of HAp, especially those using broiler eggshell waste as raw material. Applying a sintering temperature of 550ºC significantly increases the yield (Y) value and reduces mass loss (ML). Crystal formation and functional properties were not significantly different between different sintering temperatures. An application temperature of 550ºC is considered appropriate for HAp production efficiency. Utilizing broiler eggshell waste as a raw material for hydroxyapatite is essential in providing hydroxyapatite products that are easy to obtain, cheap, and environmentally friendly.

Preparation &amp; evaluation of herbal tea powder of parijat leaves and flower to treat dry cough

Preparation &amp; evaluation of herbal tea powder of parijat leaves and flower to treat dry cough

Evaluation of Total Polyphenolic Content in Various Grades of Black Tea Powder

Evaluation of Total Polyphenolic Content in Various Grades of Black Tea Powder

Dust Explosibility and Severity of Bayan and Tanito Coal

AbstractThe assessment of the explosibility and severity characteristics of Bayan coal and Tanito coal was investigated over various concentrations in a 20 L Siwek spherical explosion chamber. The coals tested in this study were also compared with other organic dusts such as palm‐based soap noodle, tea powder, black rice, and rice flour, which were tested using the same explosion chamber and procedures. The severity and explosibility of the coals increase as their concentration increases. The Pmax of Bayan coal (10.15 bar) is higher than that of Tanito coal (7.35 bar). The Kst of Bayan coal (48.04 bar m s−1) is also higher than that of Tanito coal (16.83 bar m s−1). Among all the dusts studied using the same chamber and procedures, palm‐based soap noodle has the highest Pmax at 16 bar, while tea powder has the lowest Pmax at 6.35 bar. The results show that the explosibility and severity of the coals increase as the concentrations increase, and the moisture content, coal ranking, and different types of organic dust have a significant influence on the severity characteristics of dust explosions.

Ginger Leather Candy Formulation at CV Sari Sehat Bogor

Abstract CV Sari Sehat is an SME that produces herbal products such as instant powdered drinks, simplicial, and powdered tea. CV Sari Sehat wants to increase the value of its red ginger commodities through innovation. Currently, the processed red ginger products offered by CV Sari Sehat are only instant drink powder and tea powder, which is why they are seeking to develop new processed red ginger products. Product development is to be carried out by making red ginger jelly candy in the form of thin layers, namely Ginger Leather Candy (GLC). The development process will follow an engineering design approach. This method’s phases include exploration, problem definition, ideation, prototype development, and validation. The best formulation for the GLC product contains ingredients such as water, red ginger extract, pectin, granulated sugar, brown sugar, corn sugar syrup, citric acid, and icing sugar as product coatings. Chemical testing shows that GLC has a moisture content of 15.2%, ash content of 1.5%, sucrose of 46.42%, and reducing sugar of 10.94%. The antioxidant and antimicrobial activity of this GLC product is categorized as weak, with an antioxidant activity value of 177.059 μg/ml and an inhibition zone of 2 mm. However, the organoleptic test results indicate that consumers like this GLC product, with an overall average level of consumer liking of 3.95/5.

Improving Tea Powder Production Productivity through the Implementation of Environmental Friendly Principles

Abstract The powdered tea production industry is a crucial sector within the global food and beverage industry. However, the rapid growth in consumer demand has given rise to significant environmental challenges, including deforestation, excessive use of natural resources, and hazardous waste. This research addresses how the application of environmentally friendly principles in the powdered tea production process can effectively enhance productivity while reducing negative environmental impacts. We explore sustainable technology strategies, waste management, and agricultural practices in the context of powdered tea production. The concise articulation of these research findings offers valuable insights for companies and producers seeking to embrace a more sustainable approach in powdered tea production.

Analisis Pengendalian Kualitas Produk Teh Hitam dengan Pendekatan Lean-Six Sigma Method di PT. Teh XY

PT. XY tea is a black tea processing company, the problem faced is the presence of tea powder that has a production defect that must be reworked because the water content does not meet the standard (3-4%). The purpose of this study was to analyze the quality control of black tea products by identifying the relationship between the types of waste at the work station and measuring the sigma level value. The method used to identify the interrelationships between wastes is by using the Waste Relationship Matrix and making a control chart graph and then calculating the DPMO value and Sigma Level to measure the level of production capability. The results showed that the largest percentage level for waste that has an influence on other types of waste is waste of motion (22.50%) at the sorting stage, the waste that is often affected is inventory (19.63%) at the milling stage. For the production of quality I black tea, the sigma value is 2.31 with a DPMO value of 210605, meaning that for every one million opportunity there is a possibility of 210605 units of rework products. Meanwhile, for quality III, the sigma value is 2.55 with a DPMO value of 150661.

A SWOT Model-Based Analysis of Marketing Strategy Taking Mixue Ice Cream and Tea as an Example

Peoples living needs have become increasingly diversified as a result of the rapid development of the economy. In recent years, the freshly-made tea beverage industry has seen a surge in popularity, with numerous tea beverage brands entering the market. The tea industry has formed a fruit-flavored tea and milk tea beverage model based on high-quality tea, gradually replacing the dominant position of tea powder preparation in the past In order to obtain a place in the fierce market competition, the majority of tea brands must fully understand the market changes and their own development status, and formulate long-term development strategies. This paper takes Mixue Ice Cream and Tea (hereinafter referred to as MIXUE) as the research object and uses the SWOT model to analyze its strengths, weaknesses, opportunities and threats. Besides, we analyze and study its own status quo in the construction of internal control. We also formulate future marketing and development strategies for MIXUE, aiming to improve its brand competitiveness and help it to achieve substantial development.

Quality characteristics and cooking-induced changes on phenolic compounds of dried green tea noodles.

Incorporating green tea powder (GTP) into wheat flour-based noodles can significantly improve nutritional value. So, this study investigated the effects of GTP (0%, 0.5%, 1%, 1.5%, and 2.0%) on the quality properties of dried green tea noodles (DGTN) and cooking-induced changes to phenolic compounds. Mixolab analysis of wheat flour with GTP showed more water absorption of dough, and the developed dough had a firmer structure. GTP markedly increased the toughness of the noodle sheet. DGTN fortified with GTP showed more stable textural properties during cooking and storage, representing higher hardness and tensile strength. The viscosity and thermal properties of DGTN showed that GTP affected the gelatinization and retrogradation behavior of starch, which were closely related to the textural properties. Overall, DGTN prepared with 1.5% GTP showed better quality properties. However, ultra-performance liquid chromatography-time (UPLC/Q-TOF-mass spectrometry [MS]/MS) analysis showed that cooking by boiling significantly decreased phenolic content in 1.5% DGTN; further analysis revealed that the thermal degradation is a key factor in the loss of polyphenols. Therefore, further studies are necessary to focus on the mechanism of cooking-induced polyphenol loss, which is of great significance for improving the nutritional value of cooked DGTN.

Eco-friendly dyeing of cotton with natural colorants using natural mordants obtained from aloe vera

Due to sustainable and green processing requirements from buyers, the researchers are working on natural dyes to dye textile materials. In this study, cotton fabric was successfully dyed with a natural colorant which was extracted from black tea, and aloe vera was used as a natural mordant to enhance the fixation of natural dyes. The aqueous extraction method was used to extract colorant from black tea powder in a water bath at the temperature of 85–95 °C for 60 min. Three mordanting techniques were applied for cotton dyeing by changing parameters such as dye concentration (2, 4, 8 % o.w.f) and mordant concentration (20, 40, and 60 g/L). Pretreated cotton fabric was dyed on a high-temperature (HT) dyeing machine at 80 °C for 40 min at pH 5.5. The dyed cotton samples were analyzed for color strength (K/S), colorfastness, and antibacterial assessment (qualitative) using standard test protocols. The results showed that the maximum color strength value was achieved with 8 % dye and 60 g/L mordant using pre mordanting method. The dyed fabrics revealed excellent colorfastness to washing, whereas the color fastness to light, perspiration, and crocking was satisfactory. The antibacterial property of the dyed fabric was also satisfactory which is confirmed by no colonial growth on or below the samples. In a nutshell, this study presented an ecofriendly approach using black tea leaves and aloe vera contributing to green and sustainable production.

Camellia sinensis-mediated green synthesis of ZnO nanoparticles: An eco-friendly approach for high-performance gas sensing

This study investigates a sustainable method to synthesize zinc oxide nanoparticles (ZnO NPs) by employing natural plant extracts, specifically utilizing green tea powder commonly known as Camellia sinensis (ZnO synthesized via green tea – ZGT). The research further explores the potential application of these nanoparticles in effective gas sensing. The co-precipitation technique is employed for synthesizing ZnO NPs, utilizing the inherent characteristics of Camellia sinensis, a tea plant. This method ensures the production process is both environmentally sustainable and conscious. The synthesized nanoparticles undergo various analysis, including structural examination through XRD and Raman studies, morphological investigation via SEM with EDX, optical analysis using UV-Vis, and determination of surface material composition through XPS. The average grain size and lattice distortion of the substances were determined using the Debye–Scherrer and Williamson-Hall methods, respectively. The ZGT sensor exhibited notable selectivity and sensitivity to different volatile organic compounds (VOCs) such as Ammonia-NH3, Acetone-C3H6O, Formaldehyde-HCHO, and Benzene-C6H6. The environmentally friendly synthesis route presented in this paper not only offers a greener alternative to conventional methods but also opens paths for the utilization of bio-derived materials in advanced sensing applications.

Low-temperature activated porous carbon with functional groups derived from waste tea powder as a potential catalyst for CO2 fixation into cyclic carbonates

The globe is currently confronted with two main environmental problems: environmental solid waste and greenhouse gases. Thus, it is urgent to mitigate these issues and convert them into value-added products. In this context, this work demonstrated the mitigation of two global issues with a single approach. This work established a facile process for a hierarchical porous carbon from abundant bio-waste, such as waste tea powder, and employed it as a heterogeneous catalyst for CO2 fixation into cyclic carbonate. Derived porous carbon catalysts, WTC-1 (Waste tea carbon), WTC-2, AWTC-2-400 (Activated waste tea carbon), AWTC-2a-400, AWTC-2-600, and AWTC-2-800, were produced without the use of solvent by acid-free washing and KOH-free activation. These WTC catalysts were characterized by several standard techniques: XRD, FTIR, XPS, SEM, BET, and TPD. Among the low-temperature activated carbon catalysts, AWTC-2a-400 with potassium-based salt, KI exhibited excellent conversion of propylene oxide (98 %) and ≥99 % selectivity of propylene carbonate without solvent under mild conditions of 2.5 MPa, 120 °C, and 2 h. It was observed that the catalytic activity of the WTC catalyst was attributed to the presence of Lewis acidic and basic sites, CaO/CaCO3, MgO, –COOH/OH, and –NH, which are capable of activating the CO2 molecule. Further, the developed catalytic system (AWTC-2a-400/KI) demonstrated superior catalyst versatility for various epoxides under optimized conditions. Moreover, AWTC-2a-400 showed good stability and reusability. Importantly, all reactions were conducted on a gram scale, and the proposed catalyst was effective, which might be favorable for future industrial applications.