Response Surface-optimized Tea Charcoal Baking

GAO Yusen; REN Jinbo; LIN Ting; WU Chuanyu

doi:10.19303/j.issn.1008-0384.2024.02.013

Volume 39 Issue 2

Feb. 2024

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Article Navigation > Fujian Journal of Agricultural Sciences > 2024 > 39(2): 225-236

GAO Y S, REN J B, LIN T, et al. Response Surface-optimized Tea Charcoal Baking [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：225−236 doi: 10.19303/j.issn.1008-0384.2024.02.013

Citation:

GAO Y S, REN J B, LIN T, et al. Response Surface-optimized Tea Charcoal Baking [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：225−236 doi: 10.19303/j.issn.1008-0384.2024.02.013

GAO Y S, REN J B, LIN T, et al. Response Surface-optimized Tea Charcoal Baking [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：225−236 doi: 10.19303/j.issn.1008-0384.2024.02.013

Citation:

GAO Y S, REN J B, LIN T, et al. Response Surface-optimized Tea Charcoal Baking [J]. Fujian Journal of Agricultural Sciences，2024，39（2）：225−236 doi: 10.19303/j.issn.1008-0384.2024.02.013

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Response Surface-optimized Tea Charcoal Baking

doi: 10.19303/j.issn.1008-0384.2024.02.013

College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China

Received Date: 2023-05-23
Rev Recd Date: 2023-08-21

Available Online: 2024-03-28

Publish Date: 2024-02-28

Abstract

Abstract

Objective Charcoal baking in processing tea was optimized. Methods Fuzzy sensory evaluation score was used as the criterion in a 3-factors-3-levels response surface experiment to optimize the temperature (A), leaves spreading thickness (B), and time (C) of the tea baking with burning charcoal. A linear regression model was established for the process. Actual and theoretical sensory evaluations on the resulting tea were compared to determine the effect of the baking on tea quality and reliability of the quadratic regression model in predicting the result. Results The optimized charcoal baking spread tea leaves 3 cm thick and held at 82 ℃ for 126 min. The main aromatics in the baked tea included trans-nerol, farnesene, plant alcohol, and indole in contents corresponded to the rated grade. The major biochemicals were tea polyphenols, soluble sugars, amino acids, and caffeine in contents reflected the color and taste of the brewed tea. The sensory panel and the fuzzy evaluation on the tea yielded agreeable results. Conclusion The fuzzy sensory evaluation model appeared to be applicable for determining the process conditions of tea charcoal baking.
- Tea charcoal baking,
- fuzzy mathematical model,
- sensory evaluation,
- response surface experiment

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References(49)

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