Bevel-helical speed reduction gearboxes B3 for th to th position see pages to Article B3-VV12A

Flender/Flender Gear Units/Bevel-helical speed reduction gearboxes B3

or qualities are enhanced. Machines used for leaf distortion include the Triturator, Ceylon continuous tea pro- cessing machine, Tocklai continuous roller (TCR), Barbora leaf conditioner (BLC), andUSSR continuous rolling expresser (. 2.1.5 Fermentation Fermentation is the step in black tea processing most important for the necessary chemical and biochemical changes. The process starts at the onset of leaf maceration and is allowed to continue under ambient conditions. The green leaf after rolling and sifting in the case of orthodox tea or macerated leaf (CTC type) is spread in thin layers 5 cm deep onthe factory oor or on racked trays in fermentation room. Temperature control and air diffusion are facilitated by using humidiers or cool air. Time of fermentation varies between 4 min and 3 , depending on the nature of leaf, maceration techniques, ambient temperatures, and requirement of made tea. Temperature varies between 2 and 2 . Low temperature (1 C2C) improves avor. At the end of fermentation leaf color changes from green to coppery red along with development of pleasant characteristic aroma. The termination point is determined by the skill of the tea maker or by instrumental techniques. Fermentation is terminated by the ring step. Fermentation can be assessed by measuring the theaavin and thearubigincontent, which are formed in the ratio of 1:1, under ideal conditions of fermentation.Estimation of tannin is another useful method. Tannin decreases during this period, from2% in green tea leaf to 1%1% in fermented tea. Modern developments in fermentationtechnology such as skip, trough, and drum continuous fermenting systems have meritssuch as controlled optimal temperatures, reduced cost, lowered oor space requirement, and improved briskness in tea liquor (. 2.1.6 Pigments Flavanols of tea in the group of catechins constitute 2%3% of the dry matter of the tea leaf. Tea quality is mainly related to the avanol concentration of the fresh leaf. 7 Nagalakshmi Fig