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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (5): 476-482.

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Effect of Microwave Fixation on the Physical Characteristics of Tea Fresh Leaves

HUA Jinjie, YUAN Haibo*, WANG Jinjin, JIANG Yongwen, DONG Chunwang, DENG Yuliang*   

  1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Hangzhou 310008, China
  • Received:2017-05-12 Revised:2017-07-06 Online:2017-10-25 Published:2019-08-23

Abstract: One leaf and a bud shoot was utilized as material and six microwave fixation time (0, 30, 60, 90, 120, 150βs) were setted to study the time course of microwave fixation effects on physical characteristics of tea products. Samples at different time points were taken to determine the value of water content, bulk destiny, Lab color values, length and width. The results showed that with the time course of microwave fixation, moisture content of tea fresh leaves decreased slightly first and then rapidly with the turning point at 90 s. Bulk destiny significantly reduced in first 30 s. Relative length, width and area differences were also decreased first and then increased, with the bottom at 60-90 s. L, a and b color values showed the opposite trends with the peaks at 90 s. The correlation analysis showed that L value, |a| value, b value and relative length difference were significantly affected by the microwave fixation time and water content. Overall, the best shape properties were obtained by microwave fixation for 60-90βs.

Key words: microwave fixation, tea products, physical characteristics, relative length difference, Lab color values

CLC Number: