Authors

Abstract

A drum-type hot air tea roasting machine was designed to improve the quality of the roasted tea. The basic structure and working principle of the machine were studied theoretically and experimentally. The CFD-DEM coupled method and the Box-Behnken experimental design method were introduced to analyse the influence of the shape of the anti-skid bars and working rotating speed on the tea-roasting quality. The optimum combination of the working parameters with the height of the anti-skid bar is 30 cm, the figure of the anti-skid bar is 6, the rotating speed of the roller is 15 r/min, the broken-tea ratio is 2.15%, and the tea’s sensory appraisal index is 89.32. The comprehensive performance index was better.

Abstract in English

为提高焙茶品质，设计了滚筒式热风焙茶机。 对整机的基本结构和工作原理进行了理论和实验研究。引入CFD-DEM耦合方法和Box-Behnken实验设计方法，分析了防滑条形状和工作转速对焙茶品质的影响。工作参数与防滑杆高度的最佳组合为30cm，防滑杆位数为6，滚筒转速为15 r/min，碎茶率为2.15% ，茶的感官评价指数为89.32。综合性能指标较好。