文献类型：期刊文献

英文题名：Effect of drying technologies on quality of green tea

作者：Lin, Xiangyang[1]; Zhang, Lijing[1]; Lei, Hanwu[2]; Zhang, Hong[1]; Cheng, Yanling[3,4]; Zhu, Rongbi[1]; Ruan, Roger[3,5]

第一作者：Lin, Xiangyang

通讯作者：Lin, X.

机构：[1] College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China; [2] Center for Bioproducts and Bioenergy, Department of Biological Systems Engineering, Washington State University, Richland, WA 99354, United States; [3] Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN 55108, United States; [4] Biochemical Engineering College, Beijing Union University, Beijing 100023, China; [5] National Key Laboratory of Food Science, Nanchang University, Nanchang, 330047, China

第一机构：College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China

年份：2010

卷号：19

期号：3

起止页码：30-37

外文期刊名：International Agricultural Engineering Journal

收录：EI(收录号：20110813695688)

语种：英文

外文关键词：Ammonia - Microwave heating - Microwaves - Solar dryers

摘要：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.