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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| Main Authors: | , , , , , , , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| 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 |