Abstract
A drum-type hot air tea roasting machine was designed to improve the quality of the roasted tea. The basic structure and working principle of the machine were studied theoretically and experimentally. The CFD-DEM coupled method and the Box-Behnken experimental design method were introduced to analyse the influence of the shape of the anti-skid bars and working rotating speed on the tea-roasting quality. The optimum combination of the working parameters with the height of the anti-skid bar is 30 cm, the figure of the anti-skid bar is 6, the rotating speed of the roller is 15 r/min, the broken-tea ratio is 2.15%, and the tea’s sensory appraisal index is 89.32. The comprehensive performance index was better.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
