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茶叶贮藏过程中含水量变化及其影响因素研究 被引量:28

Study on Variation of Water Content in Tea during the Storage and the Factors Impacted it
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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.
作者 单虹丽 唐茜
机构地区 四川农业大学
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
关键词 茶叶 含水量 贮藏 吸湿速度 吸湿量 Tea Water content Storage
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参考文献3

  • 1陆锦时.红碎茶贮存包装试验报告 [J].茶叶科技,1992,(4):8-11.
  • 2杜长煋 闵未儒.四川茶叶[M].成都:四川科学技术出版社,1989.511-512.
  • 3周国兰.水分与茶[J].贵州茶叶,1999,27(2):37-38. 被引量:1

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