A Study on optimization of Low-temperature Tea-drying process by Response Surface Methodology
| Autor: | Ling-Hua Weng, 翁翎華 |
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| Rok vydání: | 2014 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 102 Tea drying technology is an important manufacturing process, which has a significant impact on the tea flavor, quality and storage. According to the site visits, drying method currently used by most of the farmers are burning gas or diesel fuel as a heat source for hot air drying method, this method of drying temperature is high and difficult to control heat, dramatically reducing the quality and flavor of the tea. Refrigeration temperature drying device using the following 75 ℃ low temperature drying of tea eventually, to restore the original properties of tea ingredients in this process, the quality of tea to avoid heat damage and reduce loss of flavor. In this study, the use of Six Sigma DMAIC steps to improve the five-stage approach to the process of baking tea empirical research to construct low-temperature drying of tea to improve process capability and forecasting process optimization mode. First, identify the key factors to TRIZ, combined Taguchi method and response surface method parameter design method, find the best tea in the experiment level combination of low temperature drying process to the finished tea water content was mainly due to discuss the current process excluding the more volatile factors, rate of water quality standards can expect 4 ± 0.5% of the limits of its quality characteristics are desired mesh characteristics. The results showed that the process capability to optimize the level of CPK values obtained from the response surface method to enhance the portfolio from 0.96 to 1.74 does improve the quality of precision, which means that the ability to enhance the effectiveness of the process is good, really reduces process variability and improve product quality. From the experimental analysis of response surface methodology to identify the optimal combination of tea in the low-temperature drying process parameters to improve the ability of tea temperature drying process and enhance the stability of product quality, competitive efficiency improvements in industry. The research results can provide a reference to the basis upon drying the tea industry. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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