滾筒式炒菁機改良研發

Abstract

傳統滾筒式炒菁機入料口與外界相通，故在加熱時炒菁機內部溫度高，外界空氣溫度低，使空氣熱對流旺盛，造成炒菁機中間溫度高，外側溫度低。量測炒菁機鍋壁最大溫差為125℃，空氣最大溫差為98℃，造成整體炒菁品質不均。針對前述問題，在炒菁機前端增設風門，探討改善炒菁機內部溫度分布不均可行性，結果顯示，增設風門使鍋壁最大溫差從125 度改善為49 度，空氣最大溫差從98 度改善為31 度。同時，增設風門可避免熱氣外洩，節省瓦斯的用量。由感官品評數據得知，增設風門可提升製茶品質。未來預計將風門概念設計於一般瓦斯炒鍋，提升臺灣農友製茶品質。 That traditional panning machine is used for fresh tea leaves panning, but with the well ventilation, caused the temperature distribution of the inner panning machine is not uniform. The feeding hole make the traditional panning machine strong convection, so let the temperature hot on the middle panning machine, and let the temperature cold near the feeding hole. The highest temperature difference is 125℃ between difference place of the machine wall, and the highest temperature difference is 98℃ between difference place of the inside air, so it make the tea panning quality bad. To solve the question of the temperature distribution, adding the air door on the feeding hole, it can stop the environment cold air to enter the panning machine. Let the temperature distribution of panning machine wall better. The highest temperature difference of the panning machine wall from 125℃ to 56℃, and the highest temperature difference of the panning machine wall from 98℃ to 31℃ From the organoleptic evaluation, adding the air door can promote the tea quality. We had success develop and design to add the hot air machine with the electrical panning machine. In the future, we will add the hot air machine with the gas panning machine, and promote the tea quality. In the future, we will add the hot air machine with the gas panning machine, and promote the tea quality.