Position: Home > Articles > RELATIONSHIP BETWEEN THE OPTICALCOMBINING PROCESS PARAMETERS OF STEAMDRUM TEA DE-ENZYMING MACHINE AND THESTEAMED LEAF WATER AND TEA QUALITYX
Journal of Sichuan Agricultural University
1998,16
(2)
100-103
杀青叶水分及品质与蒸汽杀青机优化组合工艺参数的关系
作 者：
齐桂年;刘勤晋
单 位：
四川农业大学林学园艺学院;西南农业大学食品科学学院
关键词：
蒸汽杀青机,杀青叶水分,正交设计,工艺参数,蒸青绿茶
摘 要：
本文采用正交设计Ｌ８（２７）研究了滚筒连续蒸汽杀青机轴转速、筒转速和筒倾角的优化组合与杀青叶水分及品质的关系。结果表明：轴、筒转速大，杀青叶水分含量低，茶叶品质好。
译 名：
RELATIONSHIP BETWEEN THE OPTICALCOMBINING PROCESS PARAMETERS OF STEAMDRUM TEA DE-ENZYMING MACHINE AND THESTEAMED LEAF WATER AND TEA QUALITYX
作 者：
Qi Guinian Liu Qinjin(College of Forestry and Horticulture, Sichuan Agricultural University/Yaan, Sichuan, China 625014)
关键词：
STEAM DRUM TEA DE-ENZYMING MACHINE STEAMED LEAF WATER ORTHOGONAL DESIGN PROCESS PARAMETERS STEAMING GREEN TEA.
摘 要：
Relationship between the optical combination of the axical and drum rotational speed,drum-slant of steam drum tea de-enzyming machine and the steamed leaf water and tea quality was investigated by using L8(27) orthogonal design. Results shows that there are excellent tea quality and low steamed leaf water with more quickly axial and drum rotational speed.
导出引用
计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
