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微波初干工艺对红茶品质的影响 被引量:3
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作者 崔俪丹 张湘琳 +7 位作者 项希 李兰兰 屈青云 徐洋洋 王继国 刘峰 龚志华 肖文军 《茶叶科学》 CAS CSCD 北大核心 2021年第3期406-418,共13页
以茶树品种碧香早夏秋季一芽二叶茶鲜叶为原料,在红茶加工过程中,用微波初干工艺替代传统热风初干工艺,按不同微波强度、微波时间、摊叶厚度设置17组微波初干工艺处理,从感官品质、滋味品质成分和香气品质成分3个方面,探究了微波初干工... 以茶树品种碧香早夏秋季一芽二叶茶鲜叶为原料,在红茶加工过程中,用微波初干工艺替代传统热风初干工艺,按不同微波强度、微波时间、摊叶厚度设置17组微波初干工艺处理,从感官品质、滋味品质成分和香气品质成分3个方面,探究了微波初干工艺对红茶品质的影响。结果表明,与传统热风初干工艺相比,采用微波强度600 W、微波时间3 min、摊叶厚度2 cm的微波初干工艺技术,所制红茶感官品质较好,红茶中的茶黄素、茶红素、总儿茶素、酯型儿茶素及表没食子儿茶素没食子酸酯(EGCG)、氨基酸、咖啡碱、可溶性糖的含量显著升高(P<0.05),茶多酚、茶褐素含量显著降低(P<0.05),香气品质成分由43种增加到50种,其中芳樟醇、苯乙醇等花果香香气成分的相对含量显著提高(P<0.05),并产生了(Z)-3,7-二甲基-2,6-辛二烯-1-醇、2,6,6-三甲基-1,3-环己二烯-1-甲醛、2,6,6-三甲基-1-环己烯-1-甲醛、丁香酚等甜香、花香成分。微波初干工艺有利于提高红茶品质。 展开更多
关键词 茶叶加工 红茶 微波初干 感官品质 生化成分
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Microwave Drying of Flax Fibre at Controlled Temperatures
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作者 G. R. Nair P. Liplap Y. Gariepy G. S. V. Raghavan 《Journal of Agricultural Science and Technology(B)》 2011年第8期1103-1115,共13页
Drying is essential for the production of fibre after retting process. Flax fibre was subjected to microwave drying at controlled temperatures to study the change in drying rate and qualities. The rate of drying was t... Drying is essential for the production of fibre after retting process. Flax fibre was subjected to microwave drying at controlled temperatures to study the change in drying rate and qualities. The rate of drying was then compared with conventional hot air drying. The product temperature was maintained at 40 ℃, 60 ℃or 80 ℃ for both microwave and hot air drying. The initial moisture content of flax fibre was about 60% (wet basis). The microwave drying was conducted in a microwave apparatus which recorded mass, product temperature, incident microwave power, reflected microwave power and inlet/outlet air temperature. The final moisture content was set to 9% (wet basis). Microwave-convective drying ensured about 30% to 70% reduction of drying time for drying flax fibre as compared to hot air drying. Curve fitting with different mathematical models were carried out. While a significant difference in colorimeter-assessed co/our existed between microwave-convective dried flax fibre and hot air dried flax fibre. The tensile strength of flax fibre, measured with an Instron apparatus, increased with an increase in the processing temperature of both processes. Hot air dried flax fibre showed the greatest tensile strength and modulus of elasticity at processing temperatures of 60 ℃ and 80 ℃. 展开更多
关键词 Microwave flax fibre tensile strength drying.
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