Effect of Rotary Dryer Drying Combined with External Circulation System during the Final Stage Drying of Roasted Green Tea
Green tea is the largest category of tea consumed in China.Roasted green tea has the longest history, the broadest producing area, the most abundant varieties and the highest production (Lin, 2012).A typical roasted green tea processing operations consist of spreading, pan firing, rolling, and two stage of drying.For the first stage of drying is done,the final stage of drying is in order to reduce the remaining moisture content to a desirable value, and is a process of forming good flavor.In the final drying stage of tea, moisture is decreased rapidly, aroma lost and color change often occurs.Therefore, drying control is very important with significant economic impacts.However no study was reported on attempts to control the drying rate of roasted green tea in the final stage by rotary dryer.In this study, a new rotary dryer combined with circulation system was developed in this study.The developed system can automatically adjust the power levels and circling speed,control the cylinder temperature and cycling time online.The specific objectives were: (1)to investigate the characteristics of drying curve variations with respect to drying temperatures and cycling time;(2) to improve quality of roasted green tea by optimized the drying parameters in the final drying stage.
Jun-Feng Tan Jiang Shi Qun-Hua Peng Zhi Lin
Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
国际会议
International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)
杭州
英文
415-418
2014-09-10（万方平台首次上网日期，不代表论文的发表时间）