Investigating the commercial microwave vacuum drying conditions on physicochemical properties and radical scavenging ability of Thai green tea

Title: Investigating the commercial microwave vacuum drying conditions on physicochemical properties and radical scavenging ability of Thai green tea
Creator: Hirun, Sathira; Utama-ang, Niramon; Vuong, Quan V.; Scarlett, Christopher J.
Relation: Drying Technology Vol. 32, Issue 1, p. 47-54
Publisher Link: http://dx.doi.org/10.1080/07373937.2013.811249
Publisher: Taylor & Francis
Resource Type: journal article
Date: 2014
Description: 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.
Subject: antioxidant; catechins; drying; green tea; microwave vacuum drying
Identifier: http://hdl.handle.net/1959.13/1307153
Identifier: uon:21347
Identifier: ISSN:0737-3937
Language: eng
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