Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality
Febriana Rias Putri,
Anggoro Cahyo Sukartiko,
Wagiman
et al.
Abstract:In a cryo-grinding system, a conveyor is one of the important components. On the conveyor, the time of stay of raw materials can be varied, allowing for differences in product quality resulting from different cryo-grinding conveyor speeds. The purpose of this study is to determine the best level of conveyor speed treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system use… Show more
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