乌龙茶包揉叶力学特性及其影响因素试验分析-experimental analysis on mechanical properties and influencing factors of oolong tea wrapped and kneaded leaves.docxVIP

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乌龙茶包揉叶力学特性及其影响因素试验分析-experimental analysis on mechanical properties and influencing factors of oolong tea wrapped and kneaded leaves.docx

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乌龙茶包揉叶力学特性及其影响因素试验分析-experimental analysis on mechanical properties and influencing factors of oolong tea wrapped and kneaded leaves

福建农林大学硕士学位论文乌龙茶包揉叶力学特性及其影响因素试验研究福建农林大学硕士学位论文乌龙茶包揉叶力学特性及其影响因素试验研究 IV IV highly significant. First leafsecond leafthird leaf. The maximum strain of tea leaf is within the scope of 10.61%～18.36%, the fault strain is within 12.19%～26.95%, the leaf position has a highly significant effects on the maximum stain and bteaking stain, third leafsecond leaffirst leaf, there are some differences between different varieties. The research on the mechanics characteristic of the Oolong tea leaf under different water content condition shows the leaves modulus of elasticity and stress increases with the water content decreasing, while strain appears “ low-high-low” trend. the elastic modulus in different water content is within the scope of 5068.62~22841.84Kpa;the maximum stess is within the scope of 1003.47~2715.60Kpa, the fracture stress is within the scope of 824.66~1724.60Kpa; The maximum strain of tea leaf is within the scope of 14.18%~28.06%, the fault strain is within13.78% ~29.46%. In the early stage of shape-making the water content level is higher,the resiliency and plasticity level is lower, its easily to produce flat tea strips and tea block mass, the shape-making dynamics must be control well; the water content level decreases in the middle stage of shape-making, the resiliency and plasticity level of tea become higher, enhance the shape-making dynamics appropriately still not easy to produce falt tea strips; in the later stage of shape-making the water content level is lower, the resiliency of tea is increases while the plasticity level of tea is decreases, in this stage the pressing and rolling dynamics should be decrease, the shape-setting dynamics should be the main dynamics in this stage, these is good reduce the percentage of broken tea. The results of the experiment on mechanical characteristic of different leaves position of Oolong tea shows the modulus of elasticity and stess of being processed tea leaves increases while leaf position sequence raising