Optimization of far-infrared vacuum drying conditions for Miang leaves (Camellia sinensis var. assamica) using response surface methodology

被引：7
|
作者：
Hirun, Sathira [1 ,2 ]
Choi, Jeong-Hwa [3 ,4 ]
Ayarungsaritkul, Jutatip [5 ,6 ]
Pawsaut, Chonnipa [5 ,6 ]
Sutthiwanjampa, Chanutchamon [5 ,7 ]
Vuong, Quan V. [1 ,2 ]
Chockchaisawasdee, Suwimol [1 ,2 ]
Heo, Young-Ran [8 ]
Scarlett, Christopher J. [1 ,2 ]
机构：
[1] Pancreat Canc Res Nutr Food & Hlth Res Grp, Ourimbah, NSW 2258, Australia
[2] Univ Newcastle, Ourimbah, NSW 2258, Australia
[3] Univ Newcastle, Sch Environm & Life Sci, Ourimbah, NSW 2258, Australia
[4] Chonnam Natl Univ, Human Econ Res Inst, Kwangju 500757, South Korea
[5] Chiang Mai Univ, Fac Agroind, Div Food Sci & Technol, Chiang Mai 50200, Thailand
[6] Natl Chung Hsing Univ, Dept Food Sci & Biotechnol, Taichung 402, Taiwan
[7] Gangneung Wonju Natl Univ, Fac Appl Marine Biotechnol & Engn, Kangnung 210702, Gangwon, South Korea
[8] Chonnam Natl Univ, Coll Human Ecol, Div Food & Nutr, Kwangju 500757, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2015年 / 24卷 / 02期
关键词：
green tea; Miang leaves; epigallocatechin gallate; antioxidant activity; catechin; infrared-vacuum drying; ANTIOXIDANT ACTIVITY; GREEN TEA; RADIATION; CAFFEINE; SLICES; HULLS;
D O I：
10.1007/s10068-015-0061-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Far-infrared (FIR) vacuum is an advanced drying technique that has recently been applied in food processing. Optimal drying conditions for processing tea from Miang leaves using FIR vacuum drying were investigated. Response surface methodology with a central composite design was used to design, analyze, and predict the optimal time and temperature conditions for FIR vacuum drying, taking into account the physicochemical properties of Miang leaves. When the temperature increased from 50 to 65A degrees C and the time from 60 to 120 min, the amount of epicatechin, epicatechin gallate, epigallocatechin gallate, and total catechins significantly (p < 0.05) increased while the moisture content and water activity significantly (p < 0.05) decreased, compared with controls. The physicochemical properties of dried Miang leaves were significantly (p > 0.05) influenced by time and temperature, compared with controls. Drying conditions of 65A degrees C for 120 min are recommended for optimization of drying.
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页码：461 / 469
页数：9
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