Shape of Flavor: Tea Leaf Characterization Using Dynamic Image Analysis
Dynamic image analysis with the Litesizer DIA 500 was used to assess particle size and shape of loose tea leaves. Free fall and dry jet dispersion modes enabled accurate detection and filtering of aggregates, dust, and fibers, aiding in quality control and process optimization.
Particle sizing is a crucial analysis for tea leaves for determining both the sensory qualities of the final brew and the efficiency of industrial processing.
First, particle size is highly important for the aroma of the tea. Larger particles release their flavor compounds more slowly, contributing to a milder and often more nuanced taste. In contrast, smaller particles offer faster extraction due to their greater surface area, but this can result in a bitter flavor and more rapid aroma loss. [1]
Second, for tea bag production, smaller and more uniform particles are advantageous, as they allow for consistent and efficient machine filling, improved dosing accuracy, and reduced steeping times. Homogeneous particle sizes and shapes also enhance flowability, which is critical for automation in large-scale manufacturing. [2] However, excessive amounts of very fine particles, known as dust or “fines,” are undesirable. These can lead to increased dust generation, machine contamination, and poor consumer perception, as dusty tea is often associated with low quality or age.
Dynamic image analysis provides a robust technique to accurately measure particle size and shape distributions and assess the suitability of tea material for both sensory and processing requirements. The filtering options during or after the measurement enable the user to identify large aggregates, small dust particles, and fibers in a convenient way.
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