Military Educational and Scientific Centre of the Air Force «Professor N.E. Zhukovsky and Y.A. Gagarin Air Force Academy» (the Department of Chemistry, Polymer Technology and Packaging Solutions, , Docent)
employee from 01.01.1989 until now
Moscow, Moscow, Russian Federation
employee from 01.01.1979 to 01.01.2026
Moscow, Russian Federation
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.3
VAK Russia 4.3.5
UDC 663.95
The aim of the study is to determine the patterns of tea leaf fixation processes for green leaf tea production using hot air and infrared irradiation methods. Objectives: to study the kinetics and establish effective modes of tea leaf fixation using hot air and infrared irradiation methods, which is a key stage in green tea production; to construct and analyze drying curves, temperature curves and drying rate curves, enzyme inactivation curves; to conduct a comparative analysis of the quality of semi-finished tea products obtained using different fixation methods (steaming, IR irradiation, hot air), according to organoleptic and physicochemical indicators. The object of the study is raw material for the production of green leaf tea – "Tea leaf (varietal mechanized harvesting)" with a coarse and rough fraction (COF) content of up to 20 %, produced in the Krasnodar Region. Fixation methods: hot air using a KS-15 drying chamber; infrared (IR) irradiation in a laboratory setup in open and closed chamber conditions. A two-sided continuous irradiation mode was used for 120–150 s, with a lamp power of 500 W, a distance from the lamps to the layer surface of 150 mm, a leaf layer thickness of 25–30 mm, and an irradiation intensity of 0.4–0.6 kW/m2. A combination of organoleptic and physicochemical methods was used to assess the quality of fixed tea leaves and semi-finished products. For hot air, the process parameters (temperature 178–184 °C, duration 210– 240 s) were experimentally substantiated. These parameters ensure leaf drying to 60–64 % moisture content and its effective fixation, offering advantages over calcination in terms of product quality and energy efficiency. For IR irradiation, it was shown that this method, especially in a closed chamber, ensures rapid leaf heating (up to 96 °C) and the most complete enzyme inactivation. The semi-finished product had the highest tasting scores and better physicochemical properties (extractive substances: 39.8 vs. 37.2 %; phenolic compounds: 18.7 vs. 16.4 %). IR fixation outperformed traditional steaming in all quality parameters. Complementary advantages were revealed between open (energy efficiency) and closed (highest quality) chamber modes.
tea leaf fixation, steaming, IR irradiation, hot air, green leaf tea
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