SHU Yang, YANG Xiao-ping. Study on the characterization and physical property of green tea powder with different particle sizes[J]. Science and Technology of Food Industry, 2016, (22): 164-167. DOI: 10.13386/j.issn1002-0306.2016.22.024
Citation: SHU Yang, YANG Xiao-ping. Study on the characterization and physical property of green tea powder with different particle sizes[J]. Science and Technology of Food Industry, 2016, (22): 164-167. DOI: 10.13386/j.issn1002-0306.2016.22.024

Study on the characterization and physical property of green tea powder with different particle sizes

  • The characterization and physical property of green tea powder with different particle sizes prepared by a planetary ball mill were studied. The results showed that,with the decreasing particle size of tea powder from564.24 μm to 20.84 μm,the powders were distributed evenly,the angle of repose,swelling power and solubility of the powders were increased,the bulk density and the water- holding capacity were decreased,the oil- holding capacity showed a trend of increasing first and then decreasing,and their chromaticity values were improved. It was concluded that the physical property of green tea powder( D50= 20.84 μm) after 7 h of grinding was excellent,and the commercial value were enhanced.
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