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Journal of Tea Science ›› 2004, Vol. 24 ›› Issue (4): 270-275.doi: 10.13305/j.cnki.jts.2004.04.009

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Analysis of Thermal Efficiency during the Processing of Microwave De-enzyming of the Fresh Tea Leaves

YE Yang, YUAN Hai-bo, YIN Jun-feng, LIN Zhi   

  1. Key Lab of Tea Chemical Engineering, Ministry of Agriculture; Tea Research Institute, Chinese Academy of Agricultural sciences, Hangzhou 310008, China
  • Online:2004-12-25 Published:2019-09-16

Abstract: It has not been reported the specific heat of fresh tea leaves that measured by the method of “mixing”. When the leaves contain 50% to 72% of the moisure the average heat ratio of the leaves is 3.44KJ/kg·℃. The results of the experiemnts showed that the main factor that affect the efficiency of heat is the quantity of the leaves during microwave de-enzyming. While the efficiency related with the thickness of the layer of tea leaves and methods for treatment need to be further study. The thermal efficiency of microwave de-enzyming is 32.32% to 38.62%, higher than that of machinery microwave processing, which is 21.23% and 18.11%. The experimental data may be useful to improvement of the efficiency of machinery microwave processing which is used in tea processing factory.

Key words: Microwave, De-enzyme, Thermal efficiency

CLC Number: