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Using microwave to inactive enzymes in the processing of O Long tea
Code: 001
Title of technology/equipment: Using microwave to inactive enzymes in the processing of O Long tea
Countries Technology offering : VN Việt Nam
Index classification SPC :
  • Food products and beverages
  • Description:

    Oolong tea is an industrial plant which has high economic value. In order to achieve particular smell and taste, Oolong tea must be sophisticated processing through many stages: withering, fermentation, eliminating the yeasts, shaping ... In the amount of these, the stage of  yeast elimination is considered as a decided  stage of the tea’s quality  later. This is


    Areas of application:
  • Tinned food, dry fruit and vegetables and dense food
  • Development status: Pilot
    Mode of transfer
    Keywords:
    Inactivate enzyme, polyphenols, tanin, using microwave to inactive enzymes, processing technology of O Long tea
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