Quality improvement of orthodox and CTC tea and performance enhancement by hybrid hot air–radio frequency (RF) dryer

Orthodox and CTC tea were dried in hot air, radio frequency and hybrid hot air – radio frequency (RF) dryers for comparisons of drying durations and quality parameters. Drying duration was the shortest for RF drying at 60 min for orthodox tea where as for CTC tea it was 90 min. Hybrid drying for CTC tea took total of 55 min and the same for orthodox at 20 kW power was 85 min. Aroma index of made liquor increased at 16 kW compared to 20 kW RF power.

► Tray and radio frequency (RF) drying of orthodox and CTC tea leaves. ► Energy analysis of ECP and RF drying of tea leaves. ► Colour and aroma analyses of made tea liquor. ► Application of drying theory to tea drying.