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• 영문명: Effect of Microwave Non-oxidation on Quality Characteristics and Processing Efficiency in Green Tea Manufacture
• 발행기관: 한국차학회
• 저자명: 송인관(In Kwan Song) 송관정(Kwan Jeong Song)
• 간행물 정보: 『한국차학회지』제20권 제3호, 37~41쪽, 전체 4쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.09.30

영문 초록

The effects of non-oxidation methods by microwave, steaming, and roasting on the quality characteristics of tea and the processing efficiency in green tea production were determined to reduce the production cost and improve the processing methods. Energy consumption based on 100 kg of fresh tea leaves was 36% higher in the roasting method, and 46% lower in microwave method (4 kW) compared to the steaming method. This suggests that microwave method has higher energy efficiency in green tea manufacture than steaming and roasting methods. The moisture content of the tea leaves after the different non-oxidation treatments increased by 6.7% in the steaming method but decreased by 39.5% in the roasting method and 14.8% in the microwave method. The time required for non-oxidation in the roasting, steaming, and microwave methods were 160, 175, and 260 minutes, respectively. The chroma a values of green tea by microwave and steaming were -7.0 and-7.1, respectively, which was significantly lower than the –5.7 observed in roasting method. The vitamin C content of green tea by microwave and steaming were 416 and 400 mg/kg respectively, which is significantly higher than the 376 mg/kg obtained by roasting, but there was no significant difference in the contents of total nitrogen, total amino acids, theanine, caffeine, fiber, tannin, and catechins among microwave, steaming and roasting methods in green tea manufacture. These results indicate that the quality of green tea and processing efficiency in green tea manufacture might be enhanced greatly by the microwave method.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

적요

감사의 글

참고문헌

키워드

chroma energy efficiency green tea quality vitamin C