ABSTRACT: Objective To determine the best microwave technology parameters and drying methods for tea endoplasmic components retention. METHODS The effects of microwave drying equipment, microwave-far infrared drying and hot air drying on the endoplasmic components of summer and autumn tea were studied, and the parameters of microwave green-killing technology were optimized.
Based on the single factor test of Microwave Clearing time, leaf amount and microwave power, L9 (33) orthogonal test was carried out to determine the optimum microwave clearing process parameters by variance and range analysis.
Result When microwave was used to kill tea leaves, the amount of leaves was 50 g, the microwave power was 800 W, and the time of microwave was 150 s. Compared with three drying methods, microwave drying had the best effect on the retention of tea endoplasmic components at the overall level. ConclusionThe method of microwave drying fresh tea leaves in laboratory established in this study can provide reference for laboratory microwave solid sample method, and provide certain theoretical basis for factory microwave green killing and drying.
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