小型炒茶机机构设计.doc.docVIP

茶叶揉捻机构设计学 生：周志强指导老师：高英武（湖南农业大学东方科技学院，长沙，410128）摘 要：本文分析了中国国内外炒茶机机构的现状，对未来进行了展望，设计出一种新型小型炒茶机构。该小型炒茶机机构是由揉桶、揉盘、加压装置、减速机构和电动机组成。采用锥齿轮减速器和连杆回转机构，主要依靠三根连杆旋转，使揉桶在固定盘上作相对偏心回转运动，茶叶便在揉桶内受加压盖和固定盘上的棱骨作用而进行揉捻，直至完成揉捻作业。此次设在揉盖下方的锥面上设有棱骨，如此则在确保揉桶下部正常揉茶的同时，还对揉桶上部的茶叶实施揉捻，有效地提高揉茶效率，使揉茶更均匀，从而可以提高茶叶品质及等级。差额揉捻机的加工优点主要体现在：一是降低了农民的劳动强度，提高了工作效率；二是揉捻的成条率高、叶细胞破损率适度，质量稳定可靠；三是为茶叶揉捻的规模化提供了前提。关键词：茶叶；揉捻机构；揉桶；棱骨 Sale Design of Tea Rolling BodiesStudent：Zhou Zhi-qiangTutor：Gao Ying-wu(Oriental Science ＆Technology College of Hunan Agricultural University, Changsha 410128)Abstract: This paper analyzes Chinas domestic and foreign institutions fried tea machine status, the prospect of the future to design a new type of small fried tea institutions. The machine body is small fry tea barrel by the rubbing, rubbing plates, pressure devices, gear box and electric motor. Bevel gear reducer and the link with Rotary, mainly rely on three rotating rod, so that kneading the bucket on the relative eccentricity of the fixed plate for rotary movement, tea, rub it in the barrel by the pressure plate cover and a fixed role on the edge of bone the rolling, until the completion of rolling operations. The rub is located in the bottom of the cone on the lid with edge of bone, so the barrel to ensure that the lower part of the normal kneading kneading tea is also a barrel on the upper part of the tea rubbing the implementation of rolling, kneading tea effectively improve efficiency, make more tea rub uniform, which can improve the quality and level of tea. The difference between the rolling machine is mainly reflected in the processing advantages: First, reduce the labor intensity of farmers, improve work efficiency; second strips rolled the high breakage rate of leaf cells moderately stable and reliable quality; third is the size of rolled tea has provided a premise.Key words: Tea; Rolling body; Knead cask; Goniale. 1 前言1.1 选题研究意义在各方面日益现代化的今天，炒茶机也应该在技术上不断改进，向自动化、机电一体化方向发展[1]。采用传统的人工炒制方法易造成质量参差不齐，工人劳动强度，生产率低[2]，难