| 鲜叶微波杀青过程中的热效率分析 |
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| 引用本文： | 叶阳,袁海波,尹军峰,林智.鲜叶微波杀青过程中的热效率分析[J].茶叶科学,2004,24(4):270-275. |
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| 作者姓名： | 叶阳 袁海波 尹军峰 林智 |
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| 作者单位： | 中国农业科学院茶叶研究所,农业部茶叶化学工程重点实验室,浙江 杭州,310008 |
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| 基金项目： | 浙江省科技厅省级重大农业科技攻关项目(2003 C1 2004) |
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| 摘 要： | 目前利用“混合法”测定茶叶的比热未见报道,经测定茶鲜叶的含水量在50%~72%时的比热平均值为3.44βKJ/kg·℃。试验结果表明微波杀青的热效率主要受投叶量的影响,而鲜叶厚度和处理方式的影响还需要做进一步的研究;另外,实验得到微波杀青的热效率可达32.32%~38.62%,远高于现有微波杀青机的热效率（21.23%和18.11%）,为微波杀青机的设计改进提供了相关的理论依据。
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| 关 键 词： | 微波 杀青 热效率 |
| 文章编号： | 1000-369X(2004)04-270-06 |
| 修稿时间： | 2004年9月14日 |
Analysis of Thermal Efficiency during the Processing of Microwave De-enzyming of the Fresh Tea Leaves |
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| YE Yang,YUAN Hai-bo,YIN Jun-feng,LIN Zhi.Analysis of Thermal Efficiency during the Processing of Microwave De-enzyming of the Fresh Tea Leaves[J].Journal of Tea Science,2004,24(4):270-275. |
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| Authors: | YE Yang YUAN Hai-bo YIN Jun-feng LIN Zhi |
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| Institution: | Key Lab of Tea Chemical Engineering, Ministry of Agriculture; Tea Research Institute, Chinese Academy of Agricultural sciences, Hangzhou 310008, China |
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| Abstract: | It has not been reported the specific heat of fresh tea leaves that measured by the method of mixing. When the leaves contain 50% to 72% of the moisure the average heat ratio of the leaves is 3.44KJ/kg·℃. The results of the experiemnts showed that the main factor that affect the efficiency of heat is the quantity of the leaves during microwave de-enzyming. While the efficiency related with the thickness of the layer of tea leaves and methods for treatment need to be further study. The thermal efficiency of microwave de-enzyming is 32.32% to 38.62%, higher than that of machinery microwave processing, which is 21.23% and 18.11%. The experimental data may be useful to improvement of the efficiency of machinery microwave processing which is used in tea processing factory. |
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| Keywords: | Microwave De-enzyme Thermal efficiency |
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