摘要
针对绿茶加工杀青理条复式工序中,因茶叶理条动力学机理不明而导致成条效果不理想的问题,研究茶叶在连续复式理条机锅槽内茶叶与锅槽连续碰撞规律,建立茶叶在锅槽内滚动、抛撒、碰撞3个阶段的动力学模型,确定连续复式茶叶理条机的成条机理。根据茶叶在锅槽内的运动成形规律,优化斜U形锅槽,并利用Rocky Dem建立热固耦合下茶叶-锅槽相互作用的仿真模型,通过对茶叶平均速度及受力进行分析,确定了锅槽往复运动速率、锅槽挡板角度和锅槽与水平面夹角的最优工作参数。在最优参数确定的基础上,采用三因素三水平正交试验,确定实际工况下的最优参数组合,试验结果表明,当锅槽挡板角度为114.1°、锅槽往复运动速率为190.9 r/min、锅槽与水平面夹角为3.2°时,成条率为85.89%,碎茶率为1.70%,满足理条农艺要求。验证试验表明,在该最优结构与作业参数组合下,成条率、碎茶率分别为84.26%、1.79%,与优化结果相对误差在5%以内,表明优化结果的可靠性与精度。该研究可为茶叶理条成形机理与理条机关键参数优化提供参考。
In response to the problem of unsatisfactory strip formation due to the unknown mechanism of tea strip kinetics in the green tea processing and strip-forming compound process,the continuous collision law between tea leaves and pot trough in the pot trough of continuous compound barber was studied,the kinetic model of rolling,throwing and collision of tea leaves in the pot trough in three stages was established,and the barring mechanism of continuous compound tea barber was determined.According to the law of forming the movement of tea leaves in the pot trough,the inclined U-shaped pot trough was optimized,and the simulation model of tea-leaf-pot trough interaction under thermosolid coupling was established by Rocky Dem,by analyzing the average velocity and force of tea leaves,the optimal working parameters of pot trough reciprocating motion velocity,angle of pot trough baffle and angle between pot trough and horizontal surface were determined.On the basis of the optimal parameters,a three-factor,three-level orthogonal test was conducted to determine the optimal combination of parameters under actual working conditions.The test results showed that when the angle of the pot baffle was 114.1°,the reciprocating motion velocity of the pot was 190.9 r/min,and the angle between the pot and the horizontal surface was 3.2°,the strip formation rate was 85.89%and the broken tea rate was 1.70%,which satisfied the agronomic requirements of strip management.The validation tests showed that with this optimal combination of structure and operating parameters,the rate of forming and breaking tea was 84.26%and 1.79%,respectively,with the relative error within 5%from the optimized results,indicating the reliability and accuracy of the optimized results.The research result can provide a reference for the optimization of the key parameters of tea barring and forming mechanism and barring machine.
作者
秦宽
步坤亭
沈周高
曹成茂
葛俊
方梁菲
QIN Kuan;BU Kunting;SHEN Zhougao;CAO Chengmao;GE Jun;FANG Liangfei(School of Engineering,Anhui Agricultural University,Hefei 210036,China;Anhui Intelligent Agricultural Machinery Equipment Engineering Laboratory,Hefei 210036,China;College of Tea and Food Science&Technology,Anhui Agricultural University,Hefei 210036,China;State Key Laboratory of Tea Plant Biology and Resource Utilization,Hefei 210036,China)
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2023年第3期382-393,共12页
Transactions of the Chinese Society for Agricultural Machinery
基金
国家自然科学基金项目(52105239、52075003、52205509)
茶树生物学与资源利用国家重点实验室开放基金项目(SKLTOF20210121)。
