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KMID : 1134819980270010087
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 1 p.87 ~ p.92
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Characteristics of Shrinking and Rehydration of Korean Tea - Leaves
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Seo Zae-Sin
Choi Byoung-Min
Kang Seong-Koo
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Abstract
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Major characteristics of shrinking and rehydration of Korean tea-leaves were investigated in the hot-air drying equipment. Experiments were performed with various drying temperature, plucking time, heating method and rolling condition. The values of shrinking ratio and rate were the highest at 70℃ in the range of 30℃ to 90℃. The 1st tea-leaves and roasting tea-leaves showed higher values. Shrinking ratio was 16.62 and 19.62% for leaves and sterns; shrinking rate was found 0.083 and 0.091 ㎝/hrㆍ㎝, respectively. The rehydration characteristics of tea-leaves at the drying temperature of 30℃ were fairly satisfactory. The 2nd tea-leaves showed higher value than others, while the natural tea-leaves were lower. Average rehydration ratio and rehydration rate constant were 85.7% and 0.063/min for leaves; 80.1% and 0.032/min for sterns, respectively.
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KEYWORD
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Korean tea-leaves, shrinking ratio, rehydration ratio
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