Drying Characteristics And Quality Attributes Of Black Tea Under Superheated Steam Drying

dc.contributor.author	Rumaisa Nordin
dc.date.accessioned	2022-11-10T05:10:32Z
dc.date.available	2022-11-10T05:10:32Z
dc.date.issued	2019-11
dc.description.abstract	The balanced flavour of black tea can be achieved from its tea leaves drying process. However, conventional dryers used in the current tea industries consume a large amount of thermal energy that comes from firewoods as their primary source of heat. This eventually raises concerns on the environmental impacts of firewood usage. Superheated steam dryer (SSD) is an advanced drying technology that utilises steam as the heating medium. The impact of SSD on the black tea drying process is still limited in terms of understanding the drying characteristics and mechanisms, quality attributes, and energy consumption. Therefore, this study aims to explore the capability of SSD as a practical option for tea drying. Firstly, the effect of SSD temperature range (120–200ºC) on black tea drying characteristics was investigated.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/16609
dc.publisher	Universiti Sains Malaysia	en_US
dc.subject	Drying Characteristics And Quality Attributes	en_US
dc.subject	Black Tea Under Superheated Steam Drying	en_US
dc.title	Drying Characteristics And Quality Attributes Of Black Tea Under Superheated Steam Drying	en_US
dc.type	Thesis	en_US

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