兰炭基茶叶烘焙型炭成型工艺参数研究

Research on forming process parameters of tea baked briquette based semi-coke

为探究采用兰炭制备茶叶烘焙型炭的可行性,选用新疆兰炭与果木炭制备兰炭基茶叶烘焙型炭,研究其最优的成型工艺参数。结果表明,随着成型压力、成型水分、黏结剂添加比例、烘干后残余水分增加,炭粒之间的填充密度变大,型炭变得更加紧实。但较高的成型压力等会导致型炭表面的裂纹数量增加,炭粒距离变大、成键性变差。当成型压力、成型水分、黏结剂添加比例、烘干后残余水分分别为25 MPa、28%、5%、7.5%时,型炭的冷压强度最优,达533 N/个。型炭的发热量达28.47 MJ/Kg,挥发分<14%,优于果木炭燃料,由此推测兰炭基茶叶烘焙型炭可替代果木炭用于焙茶。

In order to explore the feasibility of using semi-coke to prepare tea baked briquette,Xinjiang semi-coke and fruit charcoal were used to prepare the tea baked briquette based semi-coke.And the forming process parameters of the briquett were explored.The result revealed that with the increase of the forming pressure,forming water,binder addition ratio and residual water after drying,the filling density between the carbon particles and strength of the briquette became larger.And more compact.However,the high molding pressure would lead to the increase of the number of cracks on the briquette surface.And the carbon particle distance and the bonding property was larger and worse.When the forming pressure,forming water,binder addition ratio and residual water after drying were 25MPa,28%,5%and 7.5%respectively.The cold compressure strength of tea baked briquette based semi-coke reached 533N/unit.The calorific value of briquette was 28.47 MJ/Kg.And the volatile content was less than 14%,which was better than that of fruit carbon fuel.So it was reasonable to speculate that it could replace fruit carbon for baked tea.