Effect of Process Variables on the Sorption Characteristics of Nigerian Green Tea

Agricultural Engineering International: CIGR Journal

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Field Value
 
Title Effect of Process Variables on the Sorption Characteristics of Nigerian Green Tea
 
Creator Odunmbaku, Lukumon Ayinde
Shittu, Taofeek Akinyemi
Aroyeun, Shamsideen Olusegun
 
Subject Nigerian green tea
green tea
steaming
drying
sorption characteristics
 
Description Green tea (Camellia sinensis) processing variables have been shown to influence variation in chemical constituents and acceptability of resultant tea products. This therefore suggests that basic green tea processing variables may influence quality of stored green tea. Thus, the present study investigated the effect of steaming time, drying temperature and time on the sorption characteristics of optimized Nigerian green tea. Green tea samples were conventionally produced and optimized using experimental runs. Static gravimetric method employed involve eight levels of water activities (0.1 - 0.8) using concentrated H2SO4 at temperatures of 27, 35 and 40 oC to simulate mini atmospheric condition. Plots of equilibrium moisture content (EMC) against corresponding water activity (aw) were generated for isotherm curves. The adsorption data were fitted using common isotherm models (Caurie, Brunauer, Emmett and Teller (BET), Guggenheim Anderson and de Boer (GAB), Henderson, Oswin, Peleg and Smith). Adsorptive behaviour of optimized green tea samples showed equilibrium moisture content increases over elevated level of water activity at constant temperature. The sorption curved displayed sigmoid shapes characterized as Type II isotherm. Peleg model gave a better fit of the adsorption data with highest R2 (0.9992) and least values of standard error of estimate (0.3529) and residual sum of square (0.4981). The GAB monolayer moisture content at 27, 35 and 40 oC ranged between 1.94 and 6.83, 2.94 and 6.47, and 3.31 and 6.65%, respectively. Thus, GAB equation suggest optimized green tea prepared by steaming for 120 s, dried at 70 oC for 150 min will retain safe storage moisture of 6.83% d.b under practical condition at 27 oC.
 
Publisher International Commission of Agricultural and Biosystems Engineering
 
Date 2021-12-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier http://www.cigrjournal.org/index.php/Ejounral/article/view/6561
 
Source Agricultural Engineering International: CIGR Journal; Vol. 23 No. 4 (2021): CIGR Journal
1682-1130
 
Language eng
 
Relation http://www.cigrjournal.org/index.php/Ejounral/article/view/6561/3761
 
Rights Copyright (c) 2021 Agricultural Engineering International: CIGR Journal
 

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