Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea

Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea

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 st...

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Main Authors: Sathira Hirun, Niramon Utama-ang, Quan V. Vuong, Christopher J. Scarlett
Format: Journal
Published: 2018
Subjects:
Chemical Engineering
Chemistry
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890053608&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/53335
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-533352018-09-04T09:47:58Z Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea Sathira Hirun Niramon Utama-ang Quan V. Vuong Christopher J. Scarlett Chemical Engineering Chemistry 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. 2018-09-04T09:47:10Z 2018-09-04T09:47:10Z 2014-01-01 Journal 15322300 07373937 2-s2.0-84890053608 10.1080/07373937.2013.811249 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890053608&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/53335
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Chemical Engineering
Chemistry
spellingShingle Chemical Engineering
Chemistry
Sathira Hirun
Niramon Utama-ang
Quan V. Vuong
Christopher J. Scarlett
Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
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. © 2014 Copyright Taylor and Francis Group, LLC.
format Journal
author Sathira Hirun
Niramon Utama-ang
Quan V. Vuong
Christopher J. Scarlett
author_facet Sathira Hirun
Niramon Utama-ang
Quan V. Vuong
Christopher J. Scarlett
author_sort Sathira Hirun
title Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
title_short Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
title_full Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
title_fullStr Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
title_full_unstemmed Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
title_sort investigating the commercial microwave vacuum drying conditions on physicochemical properties and radical scavenging ability of thai green tea
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84890053608&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/53335
_version_ 1681424115997605888

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