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Drying Technology
An International Journal
Volume 29, 2011 - Issue 8
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Original Articles

Preparation of Cold Brew Tea by Explosion Puffing Drying at Variable Temperature and Pressure

Xin-Yi He Department of Food Science, Tianjin Agricultural University, Tianjin, China; Tianjin Agricultural Products Processing Scientific Innovation and Achievement Transform Base, Tianjin, ChinaCorrespondence[email protected]
,
Jin-Fu Liu Department of Food Science, Tianjin Agricultural University, Tianjin, China; Tianjin Agricultural Products Processing Scientific Innovation and Achievement Transform Base, Tianjin, China
&
Zong-Hai Huang Department of Food Science, Tianjin Agricultural University, Tianjin, China; Tianjin Agricultural Products Processing Scientific Innovation and Achievement Transform Base, Tianjin, China
Pages 888-895 | Published online: 24 May 2011

Citations (13)

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Jia Guo, Chun-ju Liu, Yue Li, Jia-xin Liu, Song Jiang, Da-jing Li, Jiang-feng Song, Li-ying Niu, Zhong-yuan Zhang & Min Zhang. (2022) Effect of sucrose and citric acid on the quality of explosion puffing dried yellow peach slices. Drying Technology 40:13, pages 2783-2793.
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Xiaole Sui, Ya Zhao, Xin Zhang, Yuexiang Zhang, Lanlan Zhu, Zhongxiang Fang & Qilong Shi. (2022) Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods – A case study of scallop adductors. Drying Technology 40:1, pages 50-64.
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Jian Lyu, Jinfeng Bi, Fengzhao Wang, Xin Jin, Xinye Wu & Jin Xie. (2021) Recent developments and trends of instant controlled pressure drop drying-a review. Drying Technology 39:11, pages 1704-1719.
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Jian-Yong Yi, Lin-Yan Zhou, Jin-Feng Bi, Ping Wang, Xuan Liu & Xin-Ye Wu. (2016) Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips. Drying Technology 34:7, pages 773-782.
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Articles from other publishers (9)

Sibel Uzuner. (2022) Ultrasonication Effects on Quality of Tea-Based Beverages. Beverages 9:1, pages 1.
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M. Das & Deva Kanta Rabha. 2022. Advances in Thermofluids and Renewable Energy. Advances in Thermofluids and Renewable Energy 469 477 .
YongCheng Song, Xiufang Bi, Min Zhou, Zhongyu Zhou, Lei Chen, Xiaoqiong Wang & Yuan Ma. (2021) Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea. International Journal of Food Science & Technology 56:11, pages 5977-5988.
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Hongkai Zhu, Jianqiang Zhang, Fei Liu, Lin Chen & Yang Ye. (2021) Using endogenous pigments to recolour roasted green tea. Food Quality and Safety 5.
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Jihyun Kim, Hae-In Lee, You Jin Lim, Young Joon Park, Wooki Kim, Dae-Ok Kim, Byung-Yong Kim, Seok Hyun Eom & Moo-Yeol Baik. (2020) Antioxidant and phytoestrogenic activities of puffed black soybeans (Glycine max). LWT 118, pages 108780.
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Abbas Shomali & Behrooz Abbasi Souraki. (2019) Experimental investigation and mathematical modeling of drying of green tea leaves in a multi-tray cabinet dryer. Heat and Mass Transfer 55:12, pages 3645-3659.
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Jian-Yong Yi, Jian Lyu, Jin-Feng Bi, Lin-Yan Zhou & Mo Zhou. (2017) Hot air drying and freeze drying pre-treatments coupled to explosion puffing drying in terms of quality attributes of mango, pitaya, and papaya fruit chips. Journal of Food Processing and Preservation 41:6, pages e13300.
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Satarupa Banerjee & Jyotirmoy Chatterjee. (2014) Efficient extraction strategies of tea (Camellia sinensis) biomolecules. Journal of Food Science and Technology.
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Kejian Zou, Jianwen Teng, Li Huang, Xinwei Dai & Baoyao Wei. (2013) Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT - Food Science and Technology 51:1, pages 253-259.
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