2023Journal articleFree to read

Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality

Febriana Rias Putri, Anggoro Cahyo Sukartiko, Wagiman Wagiman Wagiman, Wahyu Supartono

BIO Web of Conferences

Abstract

In a cryo-grinding system, a conveyor is one of the important components. On the conveyor, the time of stay of raw materials can be varied, allowing for differences in product quality resulting from different cryo-grinding conveyor speeds. The purpose of this study is to determine the best level of conveyor speed treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20 rpm, 30 rpm, 40 rpm, and 50 rpm. The matcha samples obtained were tested for color quality (L*, a*, b*) using a chromameter, moisture content value using a moisture analyzer, and water activity using an AW meter. The data were analyzed using one-way ANOVA and if significantly different, it was continued with Duncan’s test. To determine the best treatment level, the effectiveness index calculation was used. Based on the research and discussion that has been done, the calculation results using the effectiveness index show that the best level of conveyor speed treatment in the cryo-grinding system is at a speed of 40 rpm. At 40 rpm conveyor speed, the test results of L notation color were 53.21, a* notation color was -7.54, b* notation color was 28.11, water content value was 9.29%, and water activity value was 0.69.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha conveyor speed green tea processing color moisture content water activity process optimization effectiveness index

Cite this study

Febriana Rias Putri, Anggoro Cahyo Sukartiko, Wagiman Wagiman Wagiman, Wahyu Supartono. (2023). Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality. BIO Web of Conferences. https://doi.org/10.1051/bioconf/20238004001

DOI: 10.1051/bioconf/20238004001

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