คุณภาพของชาใบบัวบกที่ทำแห้งโดยเครื่องอบแบบอินฟราเรดภายใต้สุญญากาศ
DOI:
https://doi.org/10.14456/rcmrj.2010.95869Keywords:
ชา, อินฟราเรดภายใต้สุญญากาศ, tea, pennywort, vacuum infrared dryerAbstract
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Quality of Pennywort Tea Dehydrated by Vacuum Infrared Dryer
The aims of this study was to assess the physical, chemical and microbiological properties of pennywort tea dehydrated by vacuum infrared. Three levels of temperature, 40 50 and 60oC were studied. To follow Thai product standard for tea, all pennywort tea samples were dehydrated to the moisture content less than 8%. The result showed that dehydration using vacuum infrared at 60oC, pressure 70 mbar for 1.40 hours was the optimum condition for processing tea because it displayed highest greeness. In addition, it comprised of high concentration of asiaticoside, carotenoid compound and phenolic compound compared to the others. The microbiological study showed that all tea samples had total micro organism, yeast & mold and E coli followed Thai product standard for tea.
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โท๊ะนาบัตร จ. (2010). คุณภาพของชาใบบัวบกที่ทำแห้งโดยเครื่องอบแบบอินฟราเรดภายใต้สุญญากาศ. Community and Social Development Journal, 11(2), 107–115. https://doi.org/10.14456/rcmrj.2010.95869
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บทความวิจัย (RESEARCH ARTICLE)
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