Fixation and Drying of Green Tea Using Sequential Catalytic Infrared Heating and Hot Air Drying

doi:10.7506/spkx1002-6630-201709020

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (9): 126-132.doi: 10.7506/spkx1002-6630-201709020

• Basic Research • Previous Articles Next Articles

Fixation and Drying of Green Tea Using Sequential Catalytic Infrared Heating and Hot Air Drying

WU Bengang, XIAO Mengchao, LIU Meijuan, PAN Zhongli, MA Haile

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;2. Processed Foods Research Unit, USDA-ARS-WRRC, Albany 94710, USA;3. Department of Biological and Agricultural Engineering, University of California, Davis 95616, USA

Online:2017-05-15 Published:2017-05-22

Abstract

Abstract: The fixation and drying characteristics of green tea processed with sequential catalytic infrared (CIR) heating and hot-air (HA) drying were investigated. The effect of CIR fixation on product quality was compared with that of steaming at 100 ℃. The quality characteristics of green tea were evaluated using polyphenoloxidase (PPO) activity, vitamin C and tea polyphenol contents and sensory evaluation. The best processing conditions were found to be fixation by CIR heating for 150 s at a distance of 20 cm, followed by sequential rolling and HA drying for 40 min at 70 ℃. A Page model was developed for describing the drying behavior as well as a first-order kinetic model fit well for describing the PPO inactivation during the process.

Key words: tea, infrared fixation, hot-air drying, polyphenol oxidase, tea polyphenols

CLC Number:

TS205.1

WU Bengang, XIAO Mengchao, LIU Meijuan, PAN Zhongli, MA Haile. Fixation and Drying of Green Tea Using Sequential Catalytic Infrared Heating and Hot Air Drying[J]. FOOD SCIENCE, 2017, 38(9): 126-132.

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Fixation and Drying of Green Tea Using Sequential Catalytic Infrared Heating and Hot Air Drying

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