Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/53335
Title: Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
Authors: Sathira Hirun
Niramon Utama-ang
Quan V. Vuong
Christopher J. Scarlett
Keywords: Chemical Engineering
Chemistry
Issue Date: 1-Jan-2014
Abstract: The effects of drying conditions using a commercial microwave vacuum dryer on the physicochemical properties and antioxidant activity of Thai green tea were investigated. Nine different drying conditions (power 3200, 3600, and 4000 Watts vs. radiation time 20, 25, and 30 min) were applied in this study. The results showed that individual catechins, their total quantities, radical scavenging ability, and moisture content were significantly affected; however, total polyphenol content and color parameters were not significantly affected by these drying conditions. Based on this data, to obtain optimal physicochemical properties of green tea, drying conditions at 3600 Watts for 30 min were recommended. © 2014 Copyright Taylor and Francis Group, LLC.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890053608&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/53335
ISSN: 15322300
07373937
Appears in Collections:CMUL: Journal Articles

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