Study of the process of tea moisture sorption

Abstract

The article presents studies of the sorption characteristics of green and black tea. The obtained experimental data indicate that tea is a hygroscopic product, so with an increase in the relative humidity of the environment, the sorption rate and the amount of moisture absorbed by tea increase. It was found that small-leaf black tea is more susceptible to intense moisture than large-leaf tea. At high values of relative humidity of the environment, molds of the species Aspergillus and Penicillium most often develop. When the moisture content of tea does not exceed the norms of the standard, the microflora does not have a significant impact on the quality indicators of the product. To preserve the quality of the product, it is necessary to use packaging materials with high barrier properties and maintain a relative humidity of less than 65% in warehouses.