Journal
JOURNAL OF FOOD ENGINEERING
Volume 116, Issue 2, Pages 444-449Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2012.12.001
Keywords
Radio frequency; Hybrid; Drying; Tea; Moisture loss
Categories
Funding
- Tea Board, Ministry of Commerce, Government of India
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Orthodox and CTC tea were dried in hot air, radio frequency and hybrid hot air - radio frequency (RF) dryers for comparisons of drying durations and quality parameters. Drying duration was the shortest for RF drying at 60 min for orthodox tea where as for CTC tea it was 90 min. Hybrid drying for CTC tea took total of 55 min and the same for orthodox at 20 kW power was 85 min. Aroma index of made liquor increased at 16 kW compared to 20 kW RF power. (C) 2012 Elsevier Ltd. All rights reserved.
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