| Issue |
BIO Web Conf.
Volume 122, 2024
2024 9th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE 2024)
|
|
|---|---|---|
| Article Number | 01005 | |
| Number of page(s) | 7 | |
| DOI | https://doi.org/10.1051/bioconf/202412201005 | |
| Published online | 17 July 2024 | |
Influence of the surface tension of teas on the temperature and addition of common thyme and summer savory essential oils
1 Analytical and Physical Chemistry Department, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Technology of Tobacco, Sugar, Vegetable and Essential, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: antondlazarov@gmail.com
Common thyme (Thymus serpyllum L.) and summer savory (Satureja hortensis L.) are a plants belonging to the Lamiaceae family. Their essential oils widely used in different foods as flavorings and preservatives agents. The surface tension of black tea with the addition of common thyme essential oil and of chamomile tea with the addition of summer savory essential oil were obtained. The quantity of essential oils varying with amounts of 0.01, 0.02, and 0.03%. The surface tension was measured at different temperatures (between 30 and 80°C) and often used in food products and hot drinks. The teas with the addition of 0.03% common thyme and summer savory essential oils are more stable at both low and higher temperatures in terms of taste and aroma protection.
© The Authors, published by EDP Sciences, 2024
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