Determination equilibrium moisture content of fragrant tea in paper packaging using GAB (Guggenheim Anderson de Boer) method

Budianta, Tarsisius Dwi Wibawa and Ristiarini, Susana (2010) Determination equilibrium moisture content of fragrant tea in paper packaging using GAB (Guggenheim Anderson de Boer) method. In: Proceeding International Seminat on Food and Agricultural Sciences-ISFA. University of Andalas, pp. 179-182. ISBN 978-602-96301-07

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Abstract

From the experiment, the critical water content by the GAB method for fragrant tea is 3.8680% (db). The result had been generalized and obtained the critical moisture content is 4.71%. The moisture content of fragrant tea in paper packaging is exceed compared to the equilibrium moisture content, however the tea was still in a good quality.

Item Type: Book Section
Uncontrolled Keywords: GAB equation, black tea, fragrant, expired date, storage period, shelflife
Subjects: Agriculture and Food Technology
Divisions: Proceeding > Faculty of Agricultural Technology
Depositing User: Tarsisius Dwi Wibawa Budianta
Date Deposited: 08 Nov 2018 08:15
Last Modified: 08 Nov 2018 08:15
URI: http://repository.wima.ac.id/id/eprint/16327

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