Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/35567
標題: 滾筒式焙茶機之研製與最適操作條件之建立
The Development of a Rotary Tea Roasting Machine and the Study of its Optimum Operation Conditions
作者: 劉銘純
Liu, Ming-Chun
關鍵字: Rotary;滾筒式;Tea Roasting Machine;Optimum Operation Conditions;焙茶機;最適操作條件
出版社: 農業機械工程學系
摘要: 
A rotary tea roasting machine was developed in order to improve the roasting operation. The operation variables of this new machine were roasting temperature(80℃、100℃、120℃), time(2hr、4hr、6hr), and weight(24㎏、36㎏、48㎏). The response surface methodology was used to investigate the effects of operation variables on the product’s physical properties(moisture content, lightness, color difference, maximum shear force, bulk density and true density), chemical property(total polyphenol content)and the sensory evaluation. And then, the optimum operation conditions of this new developed roasting machine were found.
The experimental results showed that:
1.Increasing the roasting temperature decreased the moisture content and maximum shear force of the product, but increased the color difference and total polyphenol content. However, the lightness and bulk density first increased and then decreased gradually with increasing roasting temperature.
2.Increasing the roasting time increased the color difference, bulk density and maximum shear force, but decreased the moisture content. Total polyphenol content decreased gradually then increased with increasing the roasting time. The roasting time did not affect the lightness of tea product.
3.Lift the roasting weight had not significant effects on the moisture content, bulk density, and true density, however, decreased the total polyphenol content.
4.Under the conditions of color difference<15.4NBS, maximum shear force<6.0N, total polyphenol content<136mg/g, the optimum operation conditions of this new developed tea roasting machine were found as roasting temperature between 86.61℃~101.04℃, roasting time from 3.13hr~4.16hr, and roasting weight between 34.43㎏~48.00㎏. Base on the machine performance and the convenience of the operator, the optimum operation conditions of this machine were recommended as roasting temperature between 90.0℃~100.0℃, roasting time from 3.5hr~4.0hr, and roasting weight between 34.5㎏~48.0㎏.
5.An experiment was taken to testify the responses of dependent variables under the optimum operation conditions. The results showed that there were no significant differences between the regression and experimental results for the color difference, maximum shear force, and total polyphenol content. The optimum operation conditions and the regression model developed were useful in this study. And this technique can be extended to the research of the tea product.

本研究乃針對茶葉之烘焙作業,研製一套新型之滾筒式焙茶機,並利用反應曲面法實驗設計,探討此焙茶機之操作條件-烘焙溫度(80℃、100℃、120℃)、烘焙時間(2hr、4hr、6hr)、烘焙重量(24㎏、36㎏、48㎏)對茶葉之物理性狀(含水率、亮度值、色差值、最大剪切力、假密度及真密度)、化學性狀(總多元酚含量)及官能品評之影響,以找出滾筒式焙茶機之最適操作條件。
實驗結果顯示:
1.提高烘焙溫度對於茶葉含水率、最大剪切力呈現下降之趨勢;對於茶湯之色差值、茶總多元酚含量呈現上升之趨勢;對於茶葉茶湯亮度值、假密度會呈現先上升後下降之趨勢。
2.延長烘焙時間對於茶葉含水率呈現下降之趨勢;對於茶葉茶湯色差值、假密度、最大剪切力呈現上升之趨勢;而對茶葉總多元酚含量會呈現先下降後上升之趨勢;烘焙時間對於茶葉茶湯亮度值不具有顯著之影響。
3.增加烘焙重量對於茶葉含水率、假密度、真密度並不具有顯著之影響;而對總多元酚含量呈現下降之趨勢。
4.以研製之滾筒式焙茶機而言,若要得到色差值<15.4NBS、最大剪切力<6.0N、總多元酚含量<136mg/g之條件下的烘焙茶葉,其最適操作條件範圍如下:烘焙溫度為86.61℃~101.04℃;烘焙時間為3.13hr~4.16hr;烘焙重量為34.43㎏~48.00㎏。基於考量烘焙機本身烘焙溫度設定之特性與誤差值以及業界之作業觀點,建議本焙茶機最適操作範圍為:烘焙溫度為90.0℃~100.0℃;烘焙時間為3.5hr~4.0hr;烘焙重量為34.5㎏~48.0㎏。
5.藉由反應曲面法評估焙茶機之最適操作範圍,並經實驗之驗證,證明在此最適操作範圍內各反應性狀(色差值、最大剪切力、總多元酚含量)迴歸模式之預估值與產品實際量測值並無統計上之差異,故可確認迴歸模式之適當性。此種建立最適操作條件之技術可廣泛地應用於茶葉之相關研究上。
URI: http://hdl.handle.net/11455/35567
Appears in Collections:生物產業機電工程學系

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