Application of response surface methodology to optimize the drying condition of black tea using superheated steam dryer
Drying conditions of black tea using superheated steam (SHS) was optimized based on central composite design (CCD) of response surface methodology (RSM). The effects of independent variables (temperature and time) towards the total phenolic content (TPC), scavenging free radical ability, ferric-redu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2019-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/621 |