摘要
本研究通过对不同初始含水量、不同温度和不同包装的茶叶在贮藏过程中含水量的测定,发现贮藏茶叶含水量变化呈曲线上升趋势,并且增速先快后慢;初始含水量低的茶叶贮藏中的吸湿速度和吸湿量均大于初始含水量高者;但在低温和采用防潮性能好的包装条件下贮藏茶叶,初始含水量高低的影响就不很明显。
This study determined the water content in the tea under different initial water contents in tea and temperatures and packages during the storage. It is showed that the water content in tea raise as the curve shows, moreover, at beginning it speeds up quickly then increases slowly. In addition, it tell us that comparing with low initial water content and high initial water content, the former has larger increment of water content in tea. But if the tea is saved under waterproof package and low temperature, it is obviousness that the initial water content makes an impact on the water content in tea.
出处
《现代食品科技》
EI
CAS
2005年第1期58-60,63,共4页
Modern Food Science and Technology