Design and Test of Precise Regulation System for Process Parameters of Double-Layer Tea Winnowing Machine

Abstract

Conventional winnowing machines rely on manual operation and adjust their parameter settings based on experience. These problems have led to poor wind sorting results. In order to improve the sorting accuracy and efficiency of the tea winnowing machine, a double-layer automatically controlled winnowing machine has been designed in this study. Firstly, an automatic control system based on a programmable logic controller is established. Secondly, the AC motor control technology is used to achieve the automatic adjustment of the baffle position. The prototype tests show that the control input voltage of the vibrating feeder is 2 V for Lan tea and 1.5 V for pan-fried green tea material. The frequencies of the upper fan are 30 Hz and 25 Hz, respectively, while those of the lower fan are 35 Hz and 30 Hz, respectively. For Lan tea, the No. 3 baffle moves to the right by 5 cm, and the positions of the No. 5 and No. 6 baffles remain unchanged. The main outlet of the double-layer winnowing machine contains 3.72% impurities. As for pan-fried green tea, the position of the No. 3 baffle remains unchanged, the No. 5 baffle moves 5 cm to the right, and the No. 6 baffle moves 4.5 cm to the right. The main outlet of the winnowing machine contains 4.28% impurities. The experiments indicate that the double-layer winnowing machine is more effective than the single-layer one and can provide a reference for an efficient and accurate winnowing machine.

Porous Hot Air Tea De-Enzyming and Carding Machine Under Gas–solid Coupling Conditions: Numerical Simulations and Performance Testing

“…The former is an important component, in that the depth size of the U-shaped slot, the width size of the pot, the size of the angle between the inner wall of the pot and horizontal surface, and other factors directly affect the efficacy of the tea de-enzyming and carding. As Figure 2A shows, there are air holes on the left and right sides of the inner wall of the U-shaped multi-groove pot, and the hot air discharged from the holes could alone release and disperse the green odor of the tea leaves and thereby prevent the phenomenon of 'water boredom' (Wu et al, 2022). As depicted in Figure 2B, the connecting rod mechanism of the crank slider mechanism is the key component of the machine's transmission, by implementing the reciprocating motion of the U-shaped groove by linking to the U-shaped groove.…”

Optimization of Roasted Green Tea Winnowing via Fluid–Solid Interaction Experiments and Simulations

“…However, low prices have always constrained the development of green tea production. The process of grading enables the production of high-quality tea leaves of uniform shape and weight, increasing the value of each kilogram of roasted green tea by a factor of 3–5 [ 2 ]. Hence, high-precision sorting of tea leaves is essential for improving the value of tea.…”

“…Third, at present, the adjustment of the winnowing parameters relies on experience. Research on the aerodynamic interaction between tea materials and the flow field provided a theoretical basis for the design of an adaptive control system for wind-based tea sorting [ 2 ].…”