Dehumidifiers are widely used in various industries and are favored by many industries because we are generally affected by the impact of humidity, including the tea industry. Next, let's take a look at why the tea industry needs to use dehumidifiers!
Tea has a loose texture, high porosity, complex chemical components, and strong oxidation, moisture absorption, and adsorption properties.
1.Oxidation.
Under the action of oxygen in the air, certain chemical components in tea will undergo chemical reactions, causing a considerable portion of soluble substances to become insoluble in water, thereby reducing the color and luster of the tea, making the soup turbid, making the taste worse, and reducing the drinking value. Therefore, in the absence of oxygen, it is conducive to the storage of tea.
The degree of oxidation of tea is positively correlated with the content of water in tea and the external temperature. The higher the water content, the greater the external temperature, the stronger the oxidation resistance, and the faster the quality of tea deteriorates.
2.Hygroscopicity.
Tea is a dry substance with a loose and dispersed texture and strong moisture absorption. Tea sponge tissue is quite developed, with large water content in fresh leaves and high porosity after drying. It is a loose and porous structure. There are not only external morphological structures, but also intricate internal surface microporous structures.
These pores penetrate the entire tea leaf and are also connected to the outside world. Together, the surface of the inner wall of many porous pipes has a large total effective area. These "empty dangling bonds" on the surface of solids have a strong attraction for water molecules with a much lower density, which determines that tea has a strong hygroscopic characteristic. If stored improperly, it can quickly become damp, reduce aroma, and deteriorate quality.
The hygroscopicity of tea is also related to certain chemical substances contained in it. Tea contains a considerable amount of soft water colloids, such as starch and protein, which can easily absorb water. The main quality components in tea, such as polyphenols and caffeine, are highly water-soluble and hygroscopic substances.
3.Adsorption.
Tea has a strong adsorption capacity and is easy to adsorb volatile gaseous substances in the air and fix them. High grade tea has good tenderness, not only has a larger pore structure on the inner surface than on the surface, but also has a smaller pore size, larger porosity, and more adsorption capacity; Moreover, the pore diameter is short, and there are many opportunities for gas molecules to collide with the pore wall, which is prone to capillary "condensation", so the adsorption capacity is large. Low grade coarse old tea has poor tenderness, fewer pore structures on the inner surface than on the surface, larger and fewer pore diameters, weaker capillary "condensation", and less adsorption capacity.
In addition, the water content of tea itself, environmental humidity, and temperature can affect the adsorption of tea.
Humidity is the main reason for the increase in water content of tea. With the increase in water content and the increase in the oxidation rate of tea, the content of tea polyphenols and chlorophyll decreases, and the content of theaflavins and thearubins in black tea also decreases, leading to serious mildew in tea. Therefore, it is necessary to strengthen moisture-proof measures during the storage and transportation of tea.
Using a dehumidifier can always maintain the most suitable storage humidity for tea leaves. Dehumidifier can effectively control the humidity of the air environment in processing workshops and warehouses during processing and storage, preventing tea leaves from being affected by humid air and becoming moldy due to moisture. Dehumidifier helps you solve the problem of excessive humidity and moisture regain during storage.