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Continuous production machine for separating and shaping Taiping Houkui tea.

Zhengmin Wu^1,2, Hua Zhong², Xiaoran Wang²

¹State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Hefei, Anhui, China.

Journal of Food Science

|May 9, 2024

Summary

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This study developed a continuous processing line for Taiping Houkui tea, addressing automation challenges. The prototype achieved a 70.68% success rate, producing high-quality dry tea comparable to handmade varieties.

Area of Science:

Agricultural Engineering
Food Science and Technology
Process Engineering

Background:

Taiping Houkui tea processing faces challenges with low automation and lack of continuous systems.
Existing methods are labor-intensive and may not ensure consistent quality.

Purpose of the Study:

To design and develop a continuous processing line for Taiping Houkui tea.
To address the limitations of traditional processing methods through automation.

Main Methods:

Determined physical properties of Taiping Houkui tea leaves.
Utilized Hertz-Mindlin model for simulation to define experimental platform parameters.
Employed response surface methodology to optimize feeding and kneading mechanisms.
Constructed and tested a continuous processing prototype.

Keywords:

Taiping Houkui tea continuous processing pinching prototype

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Main Results:

The continuous processing prototype achieved a 70.68% success rate.
Average output reached approximately 0.4 kg/h of dry Taiping Houkui tea per track.
The processed tea quality was comparable to manually produced tea.

Conclusions:

The developed continuous production technique is highly feasible for Taiping Houkui tea.
This study provides a valuable reference for automating Taiping Houkui tea production.
Further research can build upon this prototype for enhanced efficiency and quality.