滚筒式茶叶提香机结构参数优化

doi:10.3969/j.issn.1004-1524.2020.02.19

浙江农业学报 ›› 2020, Vol. 32 ›› Issue (2): 348-358.DOI: 10.3969/j.issn.1004-1524.2020.02.19

滚筒式茶叶提香机结构参数优化

李为宁¹, 柏宣丙¹, 李兵^1,2,*

1.安徽农业大学工学院,安徽合肥 230036;
2.安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥 230036

收稿日期:2019-08-11 出版日期:2020-02-25 发布日期:2020-03-13
通讯作者: *李兵,E-mail: libing@ahau.edu.cn
作者简介:李为宁(1993—),男,山东泰安人,硕士研究生,研究方向为茶叶机械。E-mail: 1797546227@qq.com
基金资助:
国家重点研发计划(2018YFD0700504,2017YFD0400801); 安徽省教育厅自然基金重点项目(KJ2017A133); 安徽农业大学研究生创新基金(2019ysj-69)

Optimization of structural parameters of drum type tea re-dryer

LI Weining¹, BAI Xuanbing¹, LI Bing^1,2,*

1. School of Engineering, Anhui Agricultural University, Hefei 230036, China;
2. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China

Received:2019-08-11 Online:2020-02-25 Published:2020-03-13

摘要/Abstract

摘要： 针对滚筒式茶叶提香机烘焙过程中碎茶率过高、影响烘焙质量的问题,基于离散元法理论,对其关键结构参数进行优化设计。利用SolidWorks 2014软件建立滚筒式茶叶提香机的三维几何模型,通过EDEM 2018软件对茶叶烘焙过程进行数值模拟,研究不同滚筒转速和滚筒倾角下茶叶颗粒的运动变化规律,并分析其对茶叶烘焙效果的影响。以六安瓜片为试验材料,采用二次正交旋转组合试验,进行滚筒式茶叶提香机烘焙试验。结果表明:影响滚筒式茶叶提香机烘焙效果的结构参数包括滚筒转速和滚筒倾角。优化的结构参数为滚筒转速33 r·min^-1、滚筒倾角3.7°。在此条件下,碎茶率为6.7%,感官审评得分为90.6,茶叶具有良好的烘焙品质。

关键词: 离散元法, 茶叶提香机, 二次正交旋转组合试验, 响应曲面

Abstract: In order to solve the problems that the broken tea rate is too high and the quality of tea is affected by the drum type tea re-dryer during the roasting process, based on the theory of discrete element method, the three-dimensional geometric model of the drum type tea re-dryer was established by SolidWorks 2014, and the numerical simulation of the baking process was carried out by EDEM 2018. The movement of tea particles under different rotational speed and inclination angle of drum was studied, and the influence of rotational speed and inclination angle on the baking effect of tea was analyzed. The Lu’an Guapian was used as test material, the quadratic orthogonal rotation combination test was adopted, and the baking test of drum type tea re-dryer was carried out. The results showed that the structure parameters affecting the baking effect of the drum type tea re-dryer were rotational speed and the inclination angle of the drum. The parameters were optimized as rotational speed of the drum was 33 r·min^-1, and the inclination angle of the drum was 3.7 °. Under this condition, the broken tea rate was 6.7%, and the sensory score was 90.6, indicating the produced tea had good baking effect.

Key words: discrete element method, tea re-dryer, quadratic orthogonal rotation combination test, response surface

中图分类号:

S226.9

李为宁, 柏宣丙, 李兵. 滚筒式茶叶提香机结构参数优化[J]. 浙江农业学报, 2020, 32(2): 348-358.

LI Weining, BAI Xuanbing, LI Bing. Optimization of structural parameters of drum type tea re-dryer[J]. , 2020, 32(2): 348-358.

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滚筒式茶叶提香机结构参数优化

Optimization of structural parameters of drum type tea re-dryer

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