2009Journal articleFree to read

粉砕方法および粒度の異なる抹茶の流動性

Shin‐ichi Sawamura, Yasuhiro Haraguchi, Yasuda, Masatoshi, Shuji Matsusaka

Institutional Repositories DataBase (IRDB)

Abstract

Matcha, powdered green tea, is difficult to handle in the factory or manufacturing facilities due to its small particle size and low density. In the present study, the powder flowability properties of various matcha samples were investigated using a dynamic powder flow tester with high detection sensitivity to facilitate machine handling during matcha manufacturing. The sample powders were prepared from tea leaves picked during different seasons (i.e. the first, second, third, and fourth crops) using a stone mill or ball mill. Matcha ground with the electrostatically charged stone mill showed poor flowability, whereas that ground with the ball mill showed fairly good flowability. The fine and coarse powders classified after ball-milling had different characteristics. Furthermore, it was found that the electrostatic discharge of matcha can improve flowability, depending on humidity.

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 Authenticity and analytical methods

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

Keywords and subject terms

matcha powder flowability particle size stone mill ball mill electrostatic discharge humidity green tea powder

Cite this study

Shin‐ichi Sawamura, Yasuhiro Haraguchi, Yasuda, Masatoshi, Shuji Matsusaka. (2009). 粉砕方法および粒度の異なる抹茶の流動性. Institutional Repositories DataBase (IRDB).

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