A Design of a Piece of Equipment to Deactivate Enzymes in Foliage by Baking

The main purpose of deactivation of enzymes is to destruct and passivate the activity of oxidase in foliage through high temperature, so as to inhibit the enzymatic oxidation of tea polyphenols. By evaporating part of the water in leaves, fresh tea leaves will get soft, which is easy to be rolled in...

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Veröffentlicht in:	Journal of physics. Conference series 2021-04, Vol.1852 (4), p.42046
1. Verfasser:	Kou, Can
Format:	Artikel
Sprache:	eng
Schlagworte:	Baking Deactivation Enzymes Flue gas Foliage High temperature Leaves Oxidation Physics Polyphenols
Online-Zugang:	Volltext
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