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EXTRACT (Camellia sinensis var. Oolong No 12)
: Effect of Spray Drying Conditions on Physical and Chemical Properties of Dried Green Tea Extract (Camellia sinensis var. Oolong No 12). (Prof. Dr. Ir. Purwiyatno Hariyadi, M.Sc) Head of Departement of Food Science and Technology, LIST OF CONTENT
1. Production of Concentrated Green Tea. A. CHEMICAL COMPOSITION OF DRIED GREEN TEA . 2.3 Antioxidant activity…………………………………………………………. 2.5Correlation coefficients (r) for association between Total Polyphenol and antioxidant activity in green tea powder……………………………………. 3. Recovery of spray drying , water removal, and energy consumption. F. EFFECT OF EXTRACTION, FREEZE CONCENTRATION, AND SPRAY DRYING ON CHEMICAL PROPERTIES………………………………………. EFFECT OF SPRAY DRYING CONDITIONS ON PHYSICAL AND CHEMICAL PROPERTIES OF DRIED GREEN TEA EXTRACT (Camellia sinensis var. Oolong Sari Wahyuni1, Purwiyatno Hariyadi1, Hanifah Nuryani Lioe1, Natthawuddi Donlao2
1Departement of Food Science and Technology, Faculty of Agricultural Engineering Technology, Bogor Agricultural University, IPB Darmaga Campus, PO. BOX 220, Bogor, West Java, Indonesia 2School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand ABSTRACT
The effect of spray drying conditions on physical and chemical dried green tea (Camellia sinensis var. Oolong No 12) extract were observed. Tea extract was prepared from milled dried tea,
dissolved in hot water at temperature 90°C and ratio of dried tea to water 1: 20 (w / v). The time of
extraction used was 60 minutes, and pH value was 5.0. Then, tea extract was concentrated with ice
maker machine until reached 3, 6 and 9% of total solid, and dried with spray drier with condition
inlet air temperatures were 180, 200, 220°C, outlet air temperatures was controlled 75°C, blower
speed was adjusted in 2500 rpm. The physical analysis, such as bulk density, color, solubility,
hygroscopicity, and the chemical analysis, such as moisture content, total polyphenols content,
antioxidant activity (DPPH assay), catechins, and caffeine content were determined. Results showed
that different solid concentration of 3, 6, 9% in feed and inlet air temperatures of 180, 200, and 220˚C
affected the variation of physical and chemical properties of green tea powder. An increase inlet air
temperature, resulted in a significant decrease (p<0.05) in bulk density, hygroscopicity, total
polyphenols and antioxidant activity. An increase of solid concentration in feed gave an increase in
tea powder solubility, L, a, b value, and antioxidant activity. However, the total polyphenols contents
were not affected by the increase. The condition of feed concentrated to 3% and inlet temperature at
220˚C was evaluated with the highest of physical, chemical results and the highest of kg water
removal/hour by spray dryer.

: Green tea, tea powder, freeze concentration, spray dryer


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