Tea and green tea microwave sterilization tunnel furnace fully automatic intelligent sterilization machine. By comparing microwave sterilization with traditional sterilization methods, it can be found that microwave sterilization has higher production efficiency, better protection of tea quality and taste, and other advantages

Tea and green tea leaves microwave sterilization tunnel furnace manufacturer

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Tea withering is an important step in tea processing, which aims to improve the quality and taste of tea by heating and passivating the activity of polyphenol oxidase, evaporating some water, evaporating the green grass odor, softening the tissue. The traditional methods of tea withering include stir frying and steam withering, but these methods have some drawbacks. For example, stir frying requires a large amount of manpower and time, resulting in low efficiency, while steam withering, due to the high water content of the steam, causes the outer layer of the raw materials to be affected by high temperatures, resulting in less than ideal tea quality after withering.

With the development of technology, microwave heating technology is gradually being applied in tea withering. Microwave heating has the advantages of fast, uniform, and energy-saving, so it has great potential for application in tea withering. This article will explore the application of microwave in tea withering and compare it with traditional methods such as stir frying and steam withering.

Microwave assisted withering is the use of microwave energy to heat tea leaves, achieving the purpose of withering. The principle of microwave heating is to use the interaction between microwaves and water molecules in tea leaves, causing the water molecules to move rapidly and generate heat. Due to the fact that microwave heating is performed both internally and externally, the speed of tea withering is very fast. At the same time, microwave withering can also inactivate the activity of polyphenol oxidase, evaporate some water, evaporate the green grass odor, soften the tissue, and thus improve the quality and taste of tea.

The experimental results indicate that the quality of tea processed by microwave withering and stir frying is good, with no significant difference. However, the time for microwave sterilization is short, only 1/8 of the frying time, and can be carried out continuously. In contrast, stir frying requires a lot of manpower and time, and is inefficient. Therefore, microwave sterilization has higher production efficiency.

Due to the high water content of steam, the outer layer of the raw materials is affected by high temperatures, resulting in almost no weight loss of the tea leaves after steam withering. Some chlorophyll is damaged, and the nutrients contained in the raw materials are partially lost with condensed water, resulting in poor quality. In contrast, microwave withering can better protect the quality and taste of tea leaves. The advantages of microwave assisted filming include fast heating speed, high uniformity, and energy efficiency. In addition, the heat generated during the microwave withering process does not affect the tea itself, thus ensuring the nutritional content and natural flavor of the tea.

By comparing microwave withering with traditional withering methods, it can be found that microwave withering has higher production efficiency, better protection of tea quality and taste, and other advantages. Therefore, microwave sterilization is a very promising tea processing technology. With the continuous development of technology and the maturity of application technology, it is believed that in the future, more tea processing enterprises will adopt microwave withering technology to improve production efficiency and product quality.