关于龙茶加工过程中主要机械性能的变化定律的研究
Chen Li1, Xiaoyong Wang2, De Zhang2
1Jiangxi Institute of Economic Crops, Nanchang 330202, China.
Foods (Basel, Switzerland)
|July 14, 2023
概括
这项研究调查了在加工过程中朗茶叶的机械性能. 最佳的塑性和塑形灵活性发生在30-50%的含水量下,这对于加工技术至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 农业工程 农业工程
背景情况:
- 龙茶的加工涉及到复杂的步骤,影响叶子的质量.
- 了解茶叶的机械性能对于优化加工至关重要.
研究的目的:
- 分析朗茶加工过程中新鲜茶叶机械性能的变化.
- 根据机械特性确定塑造龙茶的最佳条件.
主要方法:
- 使用质地分析 (TPA) 来评估叶子质地.
- 进行了应力拉伸耐拉性测试,以评估耐拉性质.
- 在机械性能和含水量之间进行了相关性分析.
主要成果:
- 塑性增加然后减少;弹性显示相反的趋势.
- 灵活性在固定阶段达到顶峰,与水含量呈正相关.
- 在30-50%的含水量下确定了最佳成型条件,具有峰值可塑性/灵活性和低最大力.
结论:
- 茶叶的机械性能在长茶加工过程中发生显著变化.
- 水含量是影响叶子灵活性和可塑性的关键因素.
- 这些发现为优化龙茶机械设计和加工提供了有价值的参数.
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