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

• Main Authors: Sathira Hirun, Jeong Hwa Choi, Jutatip Ayarungsaritkul, Chonnipa Pawsaut, Chanutchamon Sutthiwanjampa, Quan V. Vuong, Suwimol Chockchaisawasdee, Young Ran Heo, Christopher J. Scarlett
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84924982084&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44881
• Institution: Chiang Mai University

© 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...