Abstract
One-dimensional heat and mass transfer mathematical model was developed to simulate moisture content of tea leaves during trough withering. Model solutions were approached using finite difference method with appropriate boundary conditions. A computer program written in QBASIC was used to calculate the real time moisture content of tea leaves and other psychometric parameters of conditioned air during withering. Four experiments were performed using commercial type of withering trough to validate the developed model. Leaf samples were drawn from top, middle and bottom layers of the leaf bed in the trough for one-hour time interval for 12 h of the test period. Simulated moisture data calculated by the program was compared with the experimental data. Time and space increments of the model were chosen minimizing the estimation error of moisture content. Results showed that the experimental and simulated moisture data were in close agreement for top, middle and bottom layers of the withering trough with standard errors in the range of 0.2940–1.2872, 0.7148–1.1025 and 0.7106–4.5478, respectively on percent wet basis. <strong>Keywords</strong>: Fresh tea leaves; one dimensional heat and mass transfer model; withering trough DOI: <a href="http://dx.doi.org/10.4038/tar.v22i3.3701">http://dx.doi.org/10.4038/tar.v22i3.3701</a> <em>Tropical Agricultural Research </em>22(3) (2011) 282-295
Highlights
Tea is a popular beverage throughout the world because of its astringent taste and inherent flavor characteristics
One-dimensional heat and mass transfer model was developed for tea withering and the numerical solutions of the model were approached by finite difference method
The model was validated using a commercial type of withering trough
Summary
Tea is a popular beverage throughout the world because of its astringent taste and inherent flavor characteristics. Good manufacturing practices are necessary to process good quality tea. Uniformly withered tea leaves are essential to produce good quality end product. Orthodox is the most popular black tea processing method in Sri Lanka. Initial moisture content of tea leaves is reduced to 55% w.b. within 12-16 h during withering in Orthodox method. Different mathematical models with one or two dimensional heat and mass transfer equations were used to predict real time temperature, moisture content etc. It is difficult to find any developed mathematical approach to determine moisture content of tea leaves during withering. One-dimensional heat and mass transfer model was developed for tea withering and the numerical solutions of the model were approached by finite difference method. The model was validated using a commercial type of withering trough
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