基于EDEM和RSM的红茶发酵机参数优化

刘丽敏; 董春旺; 林淑红; 石亚丽

doi:10.13305/j.cnki.jts.2023.05.004

茶叶科学 >

2023 , Vol. 43 >Issue 5: 681 - 690

DOI: https://doi.org/10.13305/j.cnki.jts.2023.05.004

研究报告

基于EDEM和RSM的红茶发酵机参数优化

刘丽敏 ,
董春旺 ,
林淑红 ,
石亚丽

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1.浙江经济职业技术学院,浙江杭州 310018;
2.山东省农业科学院茶叶研究所,山东济南 250100;
3.铅山县河红茶产业发展中心,江西上饶 334500

刘丽敏,女,副教授,主要从事现代农业机械设计研究,jhllm@126.com。

收稿日期: 2023-05-08

修回日期: 2023-08-30

网络出版日期: 2023-11-06

基金资助

山东省农业科学院创新工程项目（CXGC2023F18）、江西省科技合作专项（20212BDH80025）、浙江省领雁计划项目（2023C02043）

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Parameter Optimization of Black Tea Fermentation Machine Based on EDEM and RSM

LIU Limin ,
DONG Chunwang ,
LIN Shuhong ,
SHI Yali

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1. Zhejiang Technical Institute of Economics, Hangzhou 310018, China;
2. Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
3. The Industrial Development Center of Hehong Tea of Yanshan, Shangrao 334500, China

Received date: 2023-05-08

Revised date: 2023-08-30

Online published: 2023-11-06

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摘要

发酵是红茶品质形成的关键工序,而发酵条件是影响发酵程度的重要因素。为优化自行设计的滚筒式红茶发酵机性能参数,使用离散元仿真方法（Extended distinct element method,EDEM）对柔性刮板的转速进行3个梯度的仿真并比较其翻拌的均匀性;并以感官得分作为评价指标,采用响应面法（Response surface method,RSM）对影响发酵品质的3个关键因素（发酵温度、发酵时间、翻拌间隔）进行优化。结果表明,36(°)·s^-1的转速下发酵叶翻拌的均匀性最好;基于此转速,各因素对发酵品质的影响重要性顺序为发酵时间>发酵温度>翻拌间隔,最优工艺参数为：发酵时间230βmin,发酵温度28.5β℃,翻拌间隔20βmin。

关键词： 红茶发酵; 工艺参数; 响应面法; EDEM分析

本文引用格式

刘丽敏 , 董春旺 , 林淑红 , 石亚丽 . 基于EDEM和RSM的红茶发酵机参数优化[J]. 茶叶科学, 2023 , 43(5) : 681 -690 . DOI: 10.13305/j.cnki.jts.2023.05.004

Abstract

Fermentation is a key process for the formation of black tea quality, and the fermentation conditions are the important factors affecting the degree of fermentation. In order to optimize the parameters of a self-designed roller fermentation machine, the extended distinct element method (EDEM) was used to simulate three distinct gradients of the rotational speed of the flexible scraper, and compare the degree of uniformity. With sensory score as evaluation index, response surface method (RSM) was applied for optimizing three key factors affecting fermentation quality (fermentation temperature, fermentation time, stirring interval). The results indicate that the uniformity of fermentation was the best at a rotation speed of 36(°)·s^-1. Based on this rotational speed, the order of importance of each factor on fermentation quality was: fermentation time, fermentation temperature, stirring interval. The optimal process parameters were as follows: fermentation time, 230βmin, fermentation temperature, 28.5β℃, and stirring interval, 20βmin.

Key words： black tea fermentation; technological parameter; response surface method; extended distinct element method

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