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Effect of Packing Methods on Green Powder Tea Quality during storage at Cold Temperature  

Park Jang-Hyun (Plant Environment Research Division, Jeonnam Agriculture Research and Extention Services)
Bac Chang-Nam (Department of Food Science, Korea University)
Kim Yong-Ok (Plant Environment Research Division, Jeonnam Agriculture Research and Extention Services)
Choi Hyeong-Kuk (Plant Environment Research Division, Jeonnam Agriculture Research and Extention Services)
Publication Information
Food Science and Preservation / v.12, no.1, 2005 , pp. 1-7 More about this Journal
Abstract
The effect of packing methods on the green powder tea were investigated by examining quality changes during cold stroage. Packing was performed with aluminum packs having an antioxidant and a wateiproofing agent in vacuum Alumiunum packing with treatment or not showed little changes till 2 months but after this period remarkable quality degradation were found in total nitrogen, total amino acids, tannin, caffeine, chlorophyll and fatty acids. The color changes of gieeness were -16.43 in one month and -10.11 in five months, respectively. Alumininum packing in vacuum was showed extention of storage period above one month.
Keywords
Green Poweder tea; packing method; storage; quality; cold temperature;
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