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author:

Zhou, Yun (Zhou, Yun.) [1] | Chen, Gongrui (Chen, Gongrui.) [2] (Scholars:陈躬瑞) | Huang, Chunjian (Huang, Chunjian.) [3] | Fu, Yanqiu (Fu, Yanqiu.) [4] | Ni, Li (Ni, Li.) [5] (Scholars:倪莉)

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Abstract:

The result of fractional factorial and augment experiment showed that the optimum processing parameters to achieve the best ratio between TRs and TFs were fermentation time 35 min, oxygen supply 26.5 mL/min, temperature 30~35°C and gradually increased pH from 5.5 to 6. Based on an overall consideration of the result above, the most prominent factors affected on black tea pigments were reaction pH, temperature and time. With the three factors, Response Surface Method was built to optimize the process condition of the suspension-fermented black tea technology. According to the result of Response Surface analysis, the optimum conditions of process were pH 5.8, temperature 30°C and time 29.5 min.

Keyword:

Fermentation Oxygen supply Surface analysis Surface properties Suspensions (fluids)

Community:

  • [ 1 ] [Zhou, Yun]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
  • [ 2 ] [Zhou, Yun]Fujian Biotechnology Vocational and Technology College, Fuzhou 350002, China
  • [ 3 ] [Chen, Gongrui]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
  • [ 4 ] [Huang, Chunjian]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
  • [ 5 ] [Fu, Yanqiu]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
  • [ 6 ] [Ni, Li]Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China

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Source :

Journal of Chinese Institute of Food Science and Technology

ISSN: 1009-7848

CN: 11-4528/TS

Year: 2013

Issue: 2

Volume: 13

Page: 116-122

Cited Count:

WoS CC Cited Count: 0

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 2

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