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  • Article title
  • Abstract
  • Keywords
  • Introduction
  • Materials and methods
    • Materials
    • Process of preparing instant tea powder
    • Effects of variables on drying performance (Y1)
    • Effects of variables on moisture content (Y 2)
    • Effects of variables on total phenol content (Y3)
    • Effects of variables on total flavonoid content (Y4)
    • Characterization of instant tea powder
      • Bulk density, tapped density
      • Scanning electron microscopy (SEM)
    • Evaluation quality of instant tea powder
    • Optimizing the preparation process of instant tea powder
  • Results and discussion
    • Process of preparing instant tea powder
    • Effects of variables on drying performance (Y1)
    • Effects of variables on moisture content (Y2)
    • Effects of variables on total phenol content (Y3)
    • Effects of variables on total flavonoid content (Y4)
    • Optimizing the preparation process of instant tea powder
    • Characterization of instant tea powder
    • Evaluation quality of instant tea powder
      • Appearance
      • Moisture content
      • Microbiological contamination
      • Active ingredient content
  • Conclusions
  • Acknowledgements
  • References
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