摘要
本文分析了鲜叶杀青过程中热质传递规律,通过课题设计的两台试验台,进行了鲜叶杀青过程中叶含水量和叶温度变化规律的试验研究,建立了数字模型,为今后改进鲜叶杀青工艺提供了理论参考。
This paper deals with the law of heat and mass transfer in destroyingenzyme for fresh green teas leaf and the changing law of tea moisture contentsand tamproture by means of two testbeds designed ourself, the mathematicalmodel has been established, it would be offered as a theoretical basis for imp-roving technique of enzyme destroying in future.
关键词
鲜叶杀青
杀青工艺
茶叶机械
叶温
数学模型
fresh leaves de-enzyming
de-enzyming technology
tea machinery
the leaf tampreture
mathematical model
