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 |
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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: | 30 Mar 2023 03:29 |
URI: | http://repository.ukwms.ac.id/id/eprint/16327 |
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