EFFECT OF SPRAY DRYING CONDITIONS ON PHYSICAL AND CHEMICAL PROPERTIES OF DRIED GREEN TEA EXTRACT (Camellia sinensis var. Oolong No 12) MANUSCRIPT SARI WAHYUNI F24070130 FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY BOGOR AGRICULTURAL UNIVERSITY
: 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. Keywords: Green tea, tea powder, freeze concentration, spray dryer
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