Design and Research on the Intelligent Expert System of Famous Tea Evaluation

ZHANG Xing-hai; GONG Shu; ZHOU Xiao-hong; WANG Yue-fei

doi:10.13305/j.cnki.jts.2012.02.005

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Journal of Tea Science ›› 2012, Vol. 32 ›› Issue (2) : 167-172. DOI: 10.13305/j.cnki.jts.2012.02.005

Design and Research on the Intelligent Expert System of Famous Tea Evaluation

ZHANG Xing-hai¹, GONG Shu¹, ZHOU Xiao-hong¹, WANG Yue-fei²

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Abstract

The Intelligent Expert System of Famous Tea Evaluation was developed, against the shortage of traditional tea evaluation, so as to provide a more efficient method of objective and fair for the quality control and evaluation of tea. This system is the use of digital cameras and scanners, capturing the appearance of dry tea and tea infusion, and then using S-acquisition image processing method for color analysis with Photoshop 7.0 software. By using the mean value of color parameters L of tea sample, with regression equation: T₂=17.2+0.15(2L₁+L₂)–0.4(a₁+3a₂), to reflect the inherent quality of tea. To make the system more objective and impartial, adding the revised indicators, which characterized a comprehensive review of the overall impression of the tea sub-T₁, and those factors that easy to judge through the human sensory senses. The index only contained those factors that the requirement of human experience and professional technique were relative low such as the consistent review of the shape and uniformity of tea, foreign matter and odour. The digital-model of The Intelligent Expert System of Famous Tea Evaluation(IESFTE) is: T_ZF=17.2+0.25T₁+0.15(2L₁+L₂)–0.4(a₁+3a₂). The assessment result made by this Intelligent Expert System was close to the assessment results from experts.

Key words

color parameters / digital electronics / evaluation system / intelligent expert / tea quality

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ZHANG Xing-hai, GONG Shu, ZHOU Xiao-hong, WANG Yue-fei. Design and Research on the Intelligent Expert System of Famous Tea Evaluation[J]. Journal of Tea Science. 2012, 32(2): 167-172 https://doi.org/10.13305/j.cnki.jts.2012.02.005

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