期刊
DRYING TECHNOLOGY
卷 32, 期 1, 页码 47-54出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2013.811249
关键词
Antioxidant; Catechins; Drying; Green tea; Microwave vacuum drying
资金
- National Research Council of Thailand
- Chiang Mai University
The effects of drying conditions using a commercial microwave vacuum dryer on the physicochemical properties and antioxidant activity of Thai green tea were investigated. Nine different drying conditions (power 3200, 3600, and 4000 Watts vs. radiation time 20, 25, and 30min) were applied in this study. The results showed that individual catechins, their total quantities, radical scavenging ability, and moisture content were significantly affected; however, total polyphenol content and color parameters were not significantly affected by these drying conditions. Based on this data, to obtain optimal physicochemical properties of green tea, drying conditions at 3600 Watts for 30min were recommended.
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