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Title: Optimization of far-infrared vacuum drying conditions for Miang leaves (Camellia sinensis var. assamica) using response surface methodology
Authors: Sathira Hirun
Jeong Hwa Choi
Jutatip Ayarungsaritkul
Chonnipa Pawsaut
Chanutchamon Sutthiwanjampa
Quan V. Vuong
Suwimol Chockchaisawasdee
Young Ran Heo
Christopher J. Scarlett
Keywords: Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
Issue Date: 1-Jan-2015
Abstract: © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht. 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 65°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 65°C for 120 min are recommended for optimization of drying.
ISSN: 12267708
Appears in Collections:CMUL: Journal Articles

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