The Effect of Water Activity on Stability of Green Tea during Storage

Abstract:

The effect of water activity on the stability of green tea during storage was studied in this manuscript.The Guggenheim-Anderson-de Boer(GAB) equation was applied to model experimental data for moisture content as a function of water activity,and to calculate the monolayer moisture content,where the oxidative reactions are expected to be at minimum.Estimated monolayer moisture content was approximately 3.5%.It was concluded that the rate of ingredients in green tea were at minimum over the water activity range 0.2~0.3.High water activity could accelerated the degradation of green tea.