Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea
DC Field | Value | Language |
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dc.contributor.author | Yeo, Hyunho | - |
dc.contributor.author | Kim, Si-Yeon | - |
dc.contributor.author | Shahbaz, Hafiz Muhammad | - |
dc.contributor.author | Jeong, Se-Ho | - |
dc.contributor.author | Ju, Hye-In | - |
dc.contributor.author | Jeon, Ji-Hee | - |
dc.contributor.author | Lee, Dong-Un | - |
dc.date.accessioned | 2024-03-11T05:02:18Z | - |
dc.date.available | 2024-03-11T05:02:18Z | - |
dc.date.issued | 2024-01 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/72736 | - |
dc.description.abstract | This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, and 2.0 kV/cm electric field strengths, combined with varying withering times from 8 to 12 hr. During the 12-hour withering process, the redness value (a*) and total color change ( increment E) of PEF-treated leaves significantly increased (p < 0.05). Furthermore, the homogenous redness of tea leaves during fermentation depended on the PEF strength applied. In addition, PEF pretreatment remarkably reduced the drying time, up to a 50% reduction at a 2.0 kV/cm field strength. Additionally, the 2.0 kV/cm PEF-pretreated black tea exhibited a notable 42% increase in theaflavin (TF) content and a 54% increase in thearubigin (TR) content. Sensory evaluation scores were highest for black tea that received PEF pretreatment at 2.0 kV/cm. These findings highlight the significant potential of PEFs in enhancing the efficiency of withering and drying processes while positively impacting the physicochemical and sensory properties of cold-brewed black tea. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | MDPI | - |
dc.title | Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea | - |
dc.type | Article | - |
dc.identifier.doi | 10.3390/foods13010164 | - |
dc.identifier.bibliographicCitation | FOODS, v.13, no.1 | - |
dc.description.isOpenAccess | Y | - |
dc.identifier.wosid | 001139635000001 | - |
dc.identifier.scopusid | 2-s2.0-85181972919 | - |
dc.citation.number | 1 | - |
dc.citation.title | FOODS | - |
dc.citation.volume | 13 | - |
dc.type.docType | Article | - |
dc.publisher.location | 스위스 | - |
dc.subject.keywordAuthor | PEF | - |
dc.subject.keywordAuthor | cold-brewed black tea | - |
dc.subject.keywordAuthor | withering | - |
dc.subject.keywordAuthor | drying kinetics | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.subject.keywordPlus | DIFFERENT DRYING METHODS | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | EXTRACTION | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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