Enhancing Quality and Processing Efficiency of Germinated Buckwheat Tea Through Hot Air-Assisted Radio Frequency Roasting

Buckwheat germination can increase bioactive compounds; however, it also increases moisture content, which then requires drying and roasting. This study focused on applying hot air-assisted radio frequency (HARF) roasting to germinated buckwheat (GB) tea to improve the tea quality and processing efficiency. Seeds were soaked in reverse osmosis water for 6 h, followed by germination at 25 ◦C for 24 h. HARF roasting (100 ◦C, 10 kW, 16 cm gap) rapidly heated one bucket (2 kg) and two buckets (2 +...