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<p>Primary-drying is important for green tea quality formation. In this study, an electromagnetic roller-hot air coupling primary drying machine (ERHPD) was developed, and its optimal parameters (roller temperature: 160&#xa0;°C; hot air blower speed: 1200 r/min; hot air temperature: 110&#xa0;°C; exhaust air volume: 60%) were determined through orthogonal experiment, and exhaust air volume was the key factor. Then, five traditional primary-drying methods were compared with ERHPD to analysis the effects of primary-drying methods on green tea quality. ERHPD decreased tea polyphenols, caffeine, and ester catechins content, and increased amino acids and soluble sugar content. Meanwhile, quality comprehensive index value was the lowest, and the ratio of simple catechins to ester catechins was the highest, indicating green tea by ERHPD exhibited a mellow taste, and thus got the highest sensory score. These results provided new insight and actual technical support for high-quality green tea production.</p> Graphical Abstract <p></p>

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Parameters Screening of Electromagnetic Roller-hot Air Coupling Dryer and Comparative Analysis of Primary-drying Methods On Green Tea Quality

  • 期刊论文

  • 发表日期：

    2026年4月15日

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  • Liyue Yang,
  • Ping Liu,
  • Minglu Zhang,
  • Xizhe Zhu,
  • Fenglan Zhang,
  • Ming Chen,
  • Xinxin Lv,
  • Yeyun Li,
  • Yating Zhang,
  • Guofu Zhang,
  • Haibo Yuan,
  • Jinjie Hua

摘要

Primary-drying is important for green tea quality formation. In this study, an electromagnetic roller-hot air coupling primary drying machine (ERHPD) was developed, and its optimal parameters (roller temperature: 160 °C; hot air blower speed: 1200 r/min; hot air temperature: 110 °C; exhaust air volume: 60%) were determined through orthogonal experiment, and exhaust air volume was the key factor. Then, five traditional primary-drying methods were compared with ERHPD to analysis the effects of primary-drying methods on green tea quality. ERHPD decreased tea polyphenols, caffeine, and ester catechins content, and increased amino acids and soluble sugar content. Meanwhile, quality comprehensive index value was the lowest, and the ratio of simple catechins to ester catechins was the highest, indicating green tea by ERHPD exhibited a mellow taste, and thus got the highest sensory score. These results provided new insight and actual technical support for high-quality green tea production.

Graphical Abstract