响应面法优化寿眉白茶色选拣剔工艺参数

Optimization of ShoumeiWhite Tea Color Selecting Parameters by Response Surface Methodology

为提升白茶色选拣剔效率,保证产品质量,以寿眉白茶为原料,通过单因素试验探究上料速度、灵敏度、病斑大小3个工艺参数对白茶色选台时产量、选别率和带出比等拣剔效果的影响,并在单因素试验基础上,通过Box-Behnken中心组合试验和响应面分析法优化白茶色选工艺参数。结果表明,上料速度、灵敏度、病斑大小这3个因素对色选拣剔效果有显著影响,且影响程度为灵敏度>病斑大小>上料速度;得到最优工艺参数组合为:上料速度95%、灵敏度59.35%、病斑大小30%。与原生产工艺参数相比,优化组选别率能够提高5.02个百分点,带出比降低0.49个百分点。研究结果为充分发挥现代化白茶装备优势提供了理论基础,也为白茶色选应用达到最佳效果提供实际参考。

In order to improve the efficiency of white tea color selection and ensure product quality,the effects of three process parameters,namely feeding speed,sensitivity and plaque size,on the picking effect of Shoumei white tea color selection,such as yield,sorting net rate and terror-sorting rate,were explored through single factor test.On the basis of single factor test,the process parameters of color selection were optimized through Box-Behnken center combination test and response surface analysis.The results show that the three factors of feeding speed,sensitivity and plaque size have a significant impact on the picking effect of color sorter,and the degree of impact was sensitivity>plaque size>feeding speed.The optimal combination of process parameters were as follows:feeding speed 95%,sensitivity 59.35%,plaque size 30%.Compared with the original production process parameters,the optimization group selection rate had increased by 5.02%and the takeout ratio was decreased by 0.49%.The research results provided a basis for fully utilizing the advantages of modern white tea equipment,and also provided practical application and theoretical reference for the application of white tea color selection to achieve the best effect.