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Optimization of far-infrared vacuum drying conditions for Miang leaves (Camellia sinensis var. assamica) using response surface methodology

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Abstract

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 were investigated. Response surface methodology with a central composite design was used to design, analyze, and predict the optimal time and temperature conditions for FIR vacuum drying, taking into account the physicochemical properties of Miang leaves. When the temperature increased from 50 to 65°C and the time from 60 to 120 min, the amount of epicatechin, epicatechin gallate, epigallocatechin gallate, and total catechins significantly (p<0.05) increased while the moisture content and water activity significantly (p<0.05) decreased, compared with controls. The physicochemical properties of dried Miang leaves were significantly (p>0.05) influenced by time and temperature, compared with controls. Drying conditions of 65°C for 120 min are recommended for optimization of drying.

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Authors and Affiliations

  1. Pancreatic Cancer Research, Nutrition, Food and Health Research Group and The University of Newcastle, Ourimbah, NSW, 2258, Australia

    Sathira Hirun, Quan V. Vuong, Suwimol Chockchaisawasdee & Christopher J. Scarlett

  2. School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, 2258, Australia

    Jeong-Hwa Choi

  3. Human Economics Research Institute, Chonnam National University, Gwangju, 500-757, Korea

    Jeong-Hwa Choi

  4. Division of Food Science and Technology, Faculty of Agro-industry, Chiang Mai University, Chiang Mai, 50200, Thailand

    Jutatip Ayarungsaritkul, Chonnipa Pawsaut & Chanutchamon Sutthiwanjampa

  5. Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, 402, Taiwan

    Jutatip Ayarungsaritkul & Chonnipa Pawsaut

  6. Faculty of Applied Marine Biotechnology and Engineering, Gangneung-Wonju National University, Gangneung, Gangwon, 210-702, Korea

    Chanutchamon Sutthiwanjampa

  7. Division of Food and Nutrition, College of Human Ecology, Chonnam National University, Gwangju, 500-757, Korea

    Young-Ran Heo

Authors
  1. Sathira Hirun
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  2. Jeong-Hwa Choi
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  3. Jutatip Ayarungsaritkul
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  4. Chonnipa Pawsaut
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  5. Chanutchamon Sutthiwanjampa
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  6. Quan V. Vuong
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  7. Suwimol Chockchaisawasdee
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  8. Young-Ran Heo
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  9. Christopher J. Scarlett
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Correspondence to Sathira Hirun.

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Hirun, S., Choi, JH., Ayarungsaritkul, J. et al. Optimization of far-infrared vacuum drying conditions for Miang leaves (Camellia sinensis var. assamica) using response surface methodology. Food Sci Biotechnol 24, 461–469 (2015). https://doi.org/10.1007/s10068-015-0061-8

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  • DOI: https://doi.org/10.1007/s10068-015-0061-8

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