Of azerbaijan high technical educational institutions

 
ABSTRACT 
Nowadays being the most consumed type of drink, studying the structural and mechanical 
characteristics of tea is of great importance. In this sense, the purpose of the study was to 
investigate the intensity and variety of extractive substances when exposed to water at high 
temperature from the point of view of organoleptic and physico-chemical analysis and expertise 
methods. 
First of all, tea leaves and their products were recorded according to the numbers of extractive 
substances, average particle sizes, density and the results of organoleptic evaluations in four 
various types. Raster Electron Microscopic (REM) images were used in the research process. The 
relevance of the topic is that tea, which is the most requested kind of drink after coming water, 
can be found in some cases with improper brewing, which has a profound impact on person’s 
health and regular basis nutrition. 
According to the characteristics of the tea leaf, it is recorded that it is not isotropic. At the same 
time, it was observed that the myriad number of extractive substances in the technological 
processing of tea leaves are more likely tend to enter the leaves from the directions where they 
face the least resistance, which are called stomata.
The opening and closing of the stomata is 
explained with reference to physical principles. It is opened and closed as a result of pressure 
difference. In order for stomata to open and to close requires water input and water output them. 
Therefore, water is produced in reactions that open stomata or water enters from neighboring 
cells. In a similar form, in a closed medium, water-consuming reactions also occur. 
The tea plant produces glucose through photosynthesis, which increases the internal pressure of 
the cell. Due to this fact, water passes from the neighboring cells to the stomata and the external 
pressure of the stoma increases. As a result, the thin outer wall swells and thus the stoma opens. 
Another origin for the opening is related to the density of CO
2
. CO
2 
shows acidity characteristics, 
that is, it increases as it decreases. This condition causes the activation of enzymes that convert 
starch into glucose.
As a result, the cycles mentioned above happen again in order. The role of 
temperature and wind also play an integral role. Their increase to a certain level leads to the 
opening of stomata and increased sweating. However, the opposite process can also occur: an 
extreme rise in temperature and wind causes the stomata to close. 
The porous capillary structure was studied in detail in the research work. It was found that water 
absorption and subsequent removal (extraction) depends on the size of the capillaries of the 
porous body. It was found that there is an arithmetical dependence between the radius of the 
transition pores and the release of extractives and the absorption of water. 
430-438 

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