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

LIU Limin; DONG Chunwang; LIN Shuhong; SHI Yali

doi:10.13305/j.cnki.jts.2023.05.004

PDF(2472 KB)

Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (5) : 681-690. DOI: 10.13305/j.cnki.jts.2023.05.004

Research Paper

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

LIU Limin¹, DONG Chunwang^2,3, LIN Shuhong^3,*, SHI Yali^2,*

Author information +

History +

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 / extended distinct element method / response surface method / technological parameter

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

LIU Limin, DONG Chunwang, LIN Shuhong, SHI Yali. Parameter Optimization of Black Tea Fermentation Machine Based on EDEM and RSM[J]. Journal of Tea Science. 2023, 43(5): 681-690 https://doi.org/10.13305/j.cnki.jts.2023.05.004

References

[1] Zhao D Y, Nagendra S.Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage[J]. Food Chemistry, 2014, 158(8): 262-269.
[2] An T, Yu H, Yang C S, et al.Black tea withering moisture detection method based on convolution neural network confidence[J]. Journal of Food Process Engineering, 2020, 43(6): 1-10.
[3] Ma C H, Hung Y C.Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality[J]. Food Science & Nutritiong, 2020, 8(8): 4379-4387.
[4] Ulf W S, Blauth N, Steffi N, et al.Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments[J]. Journal of Agricultural & Food Chemistry, 2014, 62(31): 7854-7861.
[5] Nikolai K, Michael N C, Muller A.Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: evidence by tandem LC-MS[J]. Food & Function, 2010, 1(2): 180-199.
[6] 俞露婷, 袁海波, 王伟伟, 等. 红茶发酵过程生理生化变化及调控技术研究进展[J]. 中国农学通报, 2015, 31(22): 263-269.
Yu L T, Yuan H B, Wang W W, et al.Research progress of physiological and biochemical changes and new techniques in fermentation of black tea[J]. Chinese Agricultural Science Bulletin, 2015, 31(22): 263-269.
[7] Hua J J, Xu Q, Yuan H B, et al.Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea[J]. Journal of Food Composition and Analysis, 2021, 96: 103751. doi: 10.1016/j.jfca.2020.103751.
[8] Qu F F, Zeng W C, Tong X, et al.The new insight into the influence of fermentation temperature on quality and bioactivities of black tea[J]. LWT, 2020, 117: 108646. doi: 10.1016/j.lwt.2019.108646.
[9] Xue J J, Yin P, Zhang J Y, et al.Research progress on quality-related chemical components and processing technology of Congou black tea[J]. Food Research and Development, 2020, 41(18): 219-224.
[10] 潘科, 冯林, 陈娟, 等. HS-SPME-GC-MS联用法分析不同通氧发酵加工工艺红茶香气成分[J]. 食品科学, 2015, 36(8): 181-186.
Pan K, Feng L, Chen J, et al.Analysis of aroma compounds in black tea ventilated with oxygen for different durations during the fermentation process by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry[J]. Food Science, 2015, 36: 181-186.
[11] Chen L, Liu F, Yang Y F, et al.Oxygen-enriched fermentation improves the taste of black tea by reducing the bitter and astringent metabolites[J]. Food Research International, 2021(148): 110613. doi: 10.1016/j.foodres.2021.110613.
[12] 董春旺, 叶阳, 江用文, 等. 工夫红茶可视化富氧发酵机设计及试验研究[J]. 茶叶科学, 2015, 35(4): 370-376.
Dong C W, Ye Y, Jiang Y W, et al.Design and experimental investigation of congou black tea visual aerobic fermentation machine[J]. Journal of Tea Science, 2015, 35(4): 370-376.
[13] Muthumani T, Kumar R S.Influence of fermentation time on the development of compounds responsible for quality in black tea[J]. Food Chemistry, 2007, 101(1): 98-102.
[14] Obanda M, Owuor P O, Mang'oka R. Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature[J]. Food Chemistry, 2001, 75(4): 395-404.
[15] 董春旺, 赵杰文, 朱宏凯, 等. 基于RSM和BP-AdaBoost-GA的红茶发酵性能参数优化[J]. 农业机械学报, 2017, 48(5): 335-342.
Dong C W, Zhao J W, Zhu H K, et al.Parameter optimization of black tea fermentation machine based on RSM and BP-AdaBoost-GA[J]. Transactions of the Chinese Society for Agricultural Machinery, 2017, 48(5): 335-342.
[16] 芦萤萤. 散元法在玉米脱粒机优化设计中的应用研究[J]. 中国农机化, 2012(3): 93-95, 103.
LU Yingying.Application study on the optimal design of corn thresher discrete element method[J]. China Agricultural Mechanization, 2012(3): 93-91, 103.
[17] 吴超, 吴努, 胡志超. 基于DEM的螺旋输送机模拟仿真[J]. 中国农机化学报, 2015, 36(2): 92-94.
Wu C, Wu N, Hu Z C.Simulation of the screw conveyor based on the DEM[J]. Journal of Chinese Agricultural Mechanization, 2015, 36(2): 92-94.
[18] 姜嘉胤, 董春旺, 倪益华, 等. 基于离散元法的茶园仿生铲减阻性能研究[J]. 茶叶科学, 2022, 42(6): 791-805.
Jiang J Y, Dong C W, Ni Y H, et al.Research on drag reduction performance of tea garden bionic shovel based on discrete element method[J]. Journal of Tea Science, 2022, 42(6): 791-805.
[19] 刘金鑫, 李晓洁, 李建华, 等. 高茶黄素速溶红茶的酶促氧化工艺优化及品质分析[J]. 食品工业科技, 2023, 44(5): 185-194.
Liu J X, Li X J, Li J H, et al.Optimization of enzymatic oxidation process and quality analysis of high-theaflavins instant black tea[J]. Science and Technology of Food Industry, 2023, 44(5): 185-194.
[20] 赵熙, 黄浩, 钟妮, 等. 响应面法优化黑毛茶渥堆工艺及其品质评价[J]. 茶叶通讯, 2020, 47(2): 275-281.
Zhao X, Huang H, Zhong N, et al.Optimization of pile-fermentation process for dark green tea by response surface methodology and evaluation of its quality[J]. Journal of Tea Communication, 2020, 47(2): 275-281.
[21] 张荣芳, 周纪磊, 刘虎, 等. 玉米颗粒粘结模型离散元仿真参数标定方法研究[J]. 农业机械学报, 2022, 53(s1): 69-77.
Zhang R F, Zhou J L, Liu H, et al.Determination of interspecific contact parameters of corn and simulation calibration of discrete of discrete element[J]. Transactions of the Chinese Society for Agricultural Machinery, 2022, 53(s1): 69-77.
[22] 董晨希, 武甜, 吕兴坤. 基于EDEM对振动搅拌的仿真分析[J]. 机械研究与应用, 2017, 30(1): 38-41.
Dong C X, Wu T, lÜ X K. Simulation analysis of vibratory mixing based on the EDEM[J]. Mechanical Research & Application, 2017, 30(1): 38-41.