Using electron microscopy the tissue structure of tea leaves treated by controlled pressure drop process and traditional processing technology as well as the untreated fresh tea leaves were observed and described by the theory and method of computer graphics. The results showed different cell disruption rate, and this offered academic gist for that leaves of instantaneous controlled pressure drop process have higher inclusion leaching rate and little leaching time. It also provided a distinguishable method to protect of intellectual property of this technology.
WANG Yue-fei
,
YANG Xiu-fang
,
REN Peng
,
FENG Li-yun
,
YANG Xiang-qiang
. Application of Instantaneous Controlled Pressure Drop on Tea Processing[J]. Journal of Tea Science, 2005
, 25(4)
: 311
-314
.
DOI: 10.13305/j.cnki.jts.2005.04.013
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