Effect of drying technologies on quality of green tea

Xiangyang Lin, Lijing Zhang, Hanwu Lei, Hong Zhang, Yanling Cheng, Rongbi Zhu, Roger Ruan

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

The quality of green tea was investigated by comparing four drying processes including hot-air drying, vacuum drying, microwave drying, and microwave vacuum drying. Results indicated that using microwave drying not only retained more nutrients but also produced green teas with less astringent taste with the lowest phenol-ammonia ratio among four different drying methods. The structure of tea cells was uniform and better maintained by microwave drying with/without vacuum. The highest score of sensory evaluation was obtained for the green tea by microwave vacuum drying. The tea quality can be assured by using microwave vacuum drying, which is a potential technology for green tea production.

Original languageEnglish (US)
Pages (from-to)30-37
Number of pages8
JournalInternational Agricultural Engineering Journal
Volume19
Issue number3
StatePublished - Dec 1 2010

Keywords

  • And quality
  • Green tea
  • Hot-air drying (AD)
  • Microwave drying (MD)
  • Microwave vacuum drying (MVD)
  • Vacuum drying (VD)

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