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

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

© 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...

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Bibliographic Details
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
Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84924982084&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54078
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Institution: Chiang Mai University

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http://cmuir.cmu.ac.th/jspui/handle/6653943832/54078

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