Research on the Changes of Water Content of Tea during Storage and the Influencing Factors

摘要：

Water content is one of the important factors influencing the quality of tea during the process of storage. In this study, we investigated the change process of water content during storage, the influence of package materials and temperature on the water content of tea. The experimental results showed that, the water content of tea in storage rose rapidly in the first 2-3 months, after that there was a balance;the dryer the tea was, the more water content would be absorbed. However, if the tea was stored in moisture-proof packaging at lower temperature, the initial water content of tea would not affect the absorption of water in storage obviously.

关键词： tea water content storage

作者: Hong-li Shan Yao Zou Xiao Du

作者单位: College of Horticulture,Sichuan Agricultural University,Yaan, 625014, China Key Laboratory of Tea Science and Engineering of Sichuan Province,Sichuan Agricultural University,Ya

会议类型: 国际会议

会议名称: The 2012 International Conference of Agricultural Engineering and Food Engineering(2012年国际农业工程与食品工程学术会议 ICAE 2012)

会议地点: 哈尔滨

会议语种:英文

页码: 619-622

在线出版日期: 2012-06-16（万方平台首次上网日期，不代表论文的发表时间）