Physical quality change of rose tea during freeze drying

Imaniar, D. I.; Karyadi, Joko Nugroho Wahyu; Marfuah, Sururun; Akbar, Muhammad

doi:10.1088/1755-1315/365/1/012035

Cited by 2 publications

(2 citation statements)

References 5 publications

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“…Therefore, this drying method exhibits significant potential for application in rose herbal tea production. Imaniar et al (2019) conducted a study to compare the quality of freeze-dried rose petals with those dried using an oven and sunlight. The outcomes showed that freeze-dried rose exhibited brighter colors and lower final moisture content.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea

Karyadi,

Imaniar,

Akbar

et al. 2024

agriTECH

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Rose petals is potential ingredient for making a herbal tea. This study was aimed to determine the effect of various drying methods on the physical and chemical properties of the dried rose. The methods tested were freeze drying (FD), cabinet drying (CD), and sunlight drying (SM). Several properties included final moisture content, bulk density, shrinkage ratio, rehydration ratio, color difference, flavonoid content, and surface microstructure of dried petals were examined. The results showed that the best-fit model for the prediction of CD was the firstorder kinetic model, with a drying rate constant of 0.0494% d.b./h. Meanwhile, both FD and SM required zero and first-order kinetics to effectively explain the drying characteristics. The drying constant rates for zero-order and first-order kinetics were 39.544 and 0.12% d.b./h for FD as well as 70.6 and 0.413%d.b./h for SM, respectively. The final moisture content of dried rose produced by FD, CD, and SM was 5, 12, and 10% wet basis (w.b), respectively. Based on the Indonesian National Standard, the maximum moisture content of packaged dried tea is 8% w.b. FD successfully reduced the shrinkage ratio to a range of 0.35 -0.45. Freeze-dried rose petals at 40 °C temperature resulted in the highest flavonoid content of 5.65 g QE/100 g sample. In conclusion FD was the best drying method for producing herbal tea from rose petals. This method could be adopted as a new alternative for producing high-quality healthy herbal tea.

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Section: Introductionmentioning

confidence: 99%

The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea

Karyadi,

Imaniar,

Akbar

et al. 2024

agriTECH

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“…It is well known that LTD is a drying technology that allows the product to change very little from its original state [12]. Previous research found that low-temperature freeze-dried rose tea, compared to dryer-dried, not only had improved physicochemical properties, but the color of the tea could also be retained better [13]. HAD and LTD have also been widely used in some vegetables and fruits [14], such as garlic, maoberry fruits, and lemon [15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Aroma Difference Analysis of Partridge Tea (Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique

Gui,

Feng,

Tang

et al. 2023

Molecules

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Partridge tea has high medicinal value due to its rich content of terpenoids, phenols, flavonoids, and other related bioactive components. In order to study the best drying method for partridge tea, four treatments, including outdoor sun drying (OD), indoor shade drying (ID), hot-air drying (HAD), and low-temperature freeze-drying (LTD), were performed. The results showed that the OD and HAD treatments favored the retention of the red color of their products, while the ID and LTD treatments were more favorable for the retention of the green color. The HS-SPME-GC-MS results showed that a total of 82 compounds were identified in the four drying treatments of partridge tea, and the most abundant compounds were terpenoids (88.34–89.92%). The HAD-treated tea had the highest terpenoid content (89.92%) and high levels of flavor compounds typical of partridge tea (52.28%). OPLS-DA and PCA showed that α-copaene, β-bourbonene, caryophyllene, α-guaiene, and δ-cadinene could be considered candidate marker compounds for judging the aroma quality of partridge tea with different drying treatments. This study will not only provide a basis for processing and flavor quality control but also for spice and seasoning product development in partridge tea.

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Physical quality change of rose tea during freeze drying

Cited by 2 publications

References 5 publications

The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea

The Effect of Various Drying Methods on the Quality of Rose (Rosa damascena) Tea

Aroma Difference Analysis of Partridge Tea (Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique

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