化工进展2012，Vol.31Issue(10)：2183-2186,4.
微波干燥和热风干燥对金萱茶叶品质影响
Effect of microwave drying and hot air drying on quality of Jin Xuan tea
摘要
Abstract
Fresh Jin Xuan tea was dried by microwave drying(MD) technology and hot air drying(HAD) methods,at three different microwave powers(350 W,470 W,700 W) and four different air temperatures(70 ℃,80 ℃,90 ℃,100 ℃) respectively.The effect of drying parameters,namely microwave power and air temperature on drying time and moisture loss were investigated.In the meantime,the rehydration characteristics and the content changes of total tea polyphenol,catechin were analyzed.It is found that MD resulted in 76%—95% decrease in the drying time and the dried products had better rehydration characteristics compared to HAD.However,the content of total tea polyphenol after MD was lower than that after HAD.By increasing the microwave output powers and the air temperature,the drying time could be shortened from 11 min to 6 min and from 127 min to 45 min,respectively.Furthermore,the tea drying kinetic models of these two methods agreed well with Page’s semi-empirical equation.关键词
微波干燥/热风干燥/茶叶/茶多酚/儿茶素Key words
microwave drying/hot air drying/tea/tea polyphenol/catechin分类
化学化工引用本文复制引用
茹赛红,曾晖,方岩雄,纪红兵..微波干燥和热风干燥对金萱茶叶品质影响[J].化工进展,2012,31(10):2183-2186,4.基金项目
广东省教育部产学研结合项目 （）
