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茶叶科学 ›› 2023, Vol. 43 ›› Issue (6): 844-856.

• 研究报告 • 上一篇    下一篇

非圆齿轮行星轮系乌龙茶摇青装置研制与工艺参数研究

刘丽敏   

  1. 浙江经济职业技术学院 汽车技术学院,浙江 杭州 310018
  • 收稿日期:2023-05-31 修回日期:2023-09-24 出版日期:2023-12-15 发布日期:2024-01-08
  • 作者简介:刘丽敏,女,副教授,主要从事农业机械装备和车辆工程研究设计,jhllm@126.com
  • 基金资助:
    浙江省种植装备技术重点实验室开放基金项目(2023E10013-16)

Research on the Prototype and Process Parameters of Oolong Tea Rocking Green Mechanism of Non-circular Gear Planetary Gear Train

LIU Limin   

  1. Automobile Technology School, Zhejiang Technical Institute of Economics, Hangzhou 310018, China
  • Received:2023-05-31 Revised:2023-09-24 Online:2023-12-15 Published:2024-01-08

摘要: 针对目前乌龙茶摇青设备在摇青时因鲜叶间摩擦不充分所导致的茶叶摇青品质不均、效果差等问题,设计了一组非圆齿轮行星轮系的乌龙茶摇青机构,建立了该机构的运动学分析模型并得到其最佳机构参数,利用MATLAB软件设计并获得非圆齿轮的节曲线及齿廓参数(m=2,α=20°,z=51),完成了装置的结构设计和样机研制。在此基础上,设计并开展了乌龙茶摇青的3因素4水平正交试验,将多指标转化成单一指标以获取可评判摇青效果的综合评分,通过正交检验分析确定了最优工艺参数,在该工艺参数的组合下,乌龙茶鲜叶的有效摇青率为87.52%,失水率为30.19%,综合评分为传统手工摇青的97.02%。试验结果表明,该非圆齿轮行星轮系的乌龙茶摇青装置和相关工艺能够满足不同老嫩程度、不同数量的乌龙茶摇青需求,使被加工后的乌龙茶达到更贴近手工摇青的效果,并能通过增加机器台数,从而满足农业大生产的需求。

关键词: 乌龙茶, 摇青, 非圆齿轮, 工艺参数

Abstract: In response to the problems of uneven tea stirring quality and poor effect caused by insufficient friction between fresh leaves in the current oolong tea rocking green mechanism, this paper designed a set of oolong tea stirring mechanism based on a non-circular gear planetary gear train. The kinematics analysis model of the mechanism was established and its optimal mechanism parameters were obtained. The pitch curve and tooth profile parameters (m=2, α=20°, z=51) of the non-circular gear were designed and obtained using MATLAB software. The structure design and prototype development of the device were completed. On this basis, a 3-factor and 4-level orthogonal experiment was designed and carried out to evaluate the stirring effect of oolong tea. Multiple indicators were transformed into a single indicator to obtain a comprehensive score that can evaluate the shaking effect. The optimal process parameters were determined through orthogonal test analysis. Under the combination of these process parameters, the effective shaking rate of oolong tea fresh leaves was 87.52%, the water loss rate was 30.19%, and the comprehensive score was 97.02% of traditional manual shaking. The experimental results show that the oolong tea rocking green mechanism and the non-circular gear planetary gear train could meet the shaking needs of different degrees of tenderness and quantities of oolong tea, making the processed oolong tea more similar to manual stirring.

Key words: Oolong tea, rocking green, non-circular gears, process parameters

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