摘要
通过对烘焙温度、烘焙时间和物料量的控制,分别建立武夷冻茶烘焙工艺中失水率和叶绿素含量的数学模型,并分析了失水率和叶绿素含量之间的相关性。结果表明:在烘焙因子投入水平下,烘焙因素与失水率和叶绿素变化具有较高的相关性。随着烘焙时间的变化,失水率和叶绿素含量之间呈负相关;随着烘焙温度的变化,失水率和叶绿素含量之间呈正相关。试验结果表明,数学模型可以动态地控制水分和叶绿素的变化。
The mathematic model relating to the changes of water and chlorophyll content in Wuyi frozen tea is established with the effects of drying factors,including temperature,time and weight of tea.And the relationship between dehydration rate and chlorophyll content was analyzed on the basis of these models.The results showed that the dehydration rate and chlorophyll content in tea was highly related to the drying factors.There had a negative correlation between dehydration rate and chlorophyll content in seriate temperature,and a positive correlation in seriate time when other factors were set on zero level.The proof test and application also showed that the mathematics models could be used to control the changes of water and chlorophyll content dynamically during drying process.
出处
《河南科技大学学报（自然科学版）》
CAS
2007年第6期71-74,共4页
Journal of Henan University of Science And Technology:Natural Science
基金
福建省科技厅重点项目(2006S01021145)
宁德师专青年教师资助项目(2006Y012)
关键词
武夷冻茶
烘焙
水分含量
叶绿素含量
模型
Wuyi frozen tea
Drying process
Water content
Chlorophyll content
Mathematic model
