JPS63263A - Tea-making process and apparatus therefor - Google Patents

Abstract

PURPOSE:To enable ideal rolling and drying treatment of tea leaves, by carrying out the 1st treatment of tea according to a curve of target water-content vs. time in the rolling and drying treatment of tea leaves, setting the condition of the next step mainly by changing the efficiency constant after the end of the former period and controlling the system according to the preset condition. CONSTITUTION:Water-content and amount of tea leaves to be charged into a rolling and drying chamber are measured by a sensor. The target water- content of finished tea leaves at the end of the rolling and drying treatment and the period for the treatment are inputted from an indication board. A curve of target water-content vs. time during the rolling and drying period is calculated by a microcomputer based on the measured value and the inputted value and the curve is set as the standard curve. The temperature and flow rate of hot air for drying are controlled in a manner that the water-content in each period P1-P8 is made to coincide with the target water-content. After the end of each period, the conditions for the next period are set by mainly changing the efficiency constant. The efficiency constant is a product of a partial steam pressure of outer atmosphere, rotational speed of main shaft, weight of processing apparatus, content of treatment and various other factors.

Description

[Detailed Description of the Invention] (Object of the Invention) (Industrial Application Field - The present invention relates to a tea manufacturing method and apparatus,
A technical tea process that involves a substantial drying effect, that is, a rough rolling process;
It can be applied to processing methods and equipment in medium rolling processes, fine rolling processes, etc.

<Background of the Invention> In the processing of tea leaves, steamed tea confectionery is sequentially rolled and dried from the coarse rolling process to the rolling process, and then further dried to obtain a final product. In this way, in the tea manufacturing process, the rolling and drying of tea leaves are carried out in an integrated manner, and the equipment used during this process, including the rough rolling machine, essentially performs the drying function.

For this reason, in the tea manufacturing process, various factors such as the rotation speed of the main shaft in the roughing machine, hot air temperature, hot air volume, etc. are controlled in order to obtain the desired drying state. Several attempts have been made to control this automatically without relying on the skill of the operator. That is, many people including the present inventor have made inventions for predetermining a target moisture content and controlling tea manufacturing elements so that the actual moisture content changes in line with this.
At that time, no particular consideration was given to how to determine the target moisture content itself. This is because the tea leaves are harvested,
In addition, this seems to be due to the acceptance of the fact that the properties of tea can vary greatly depending on the fertilizer management of the tea plantation, as well as the amount of treatment in the previous process. Therefore, the target moisture content itself is a table based on the greatest common divisor that statistically processes the empirical values of tea canisters, and is difficult to grasp mathematically. Also, because the capacity of the rolling and drying room changes depending on the tea manufacturing equipment, it is necessary to create a target moisture content transition curve (table) through statistical processing each time.
At this point, the digitization of the tea manufacturing process was at a standstill.

By the way, the present inventor discovered that this target moisture content transition curve is determined in part by a certain constant coefficient, and that the coefficient is always calculated by the total δ regardless of sensitive factors that are difficult to grasp numerically, such as the variety of tea leaves and the time of picking. If it is determined by factors that can be calculated, the idea is that it can facilitate the quantification of the tea manufacturing process. Once the target water content transition curve is partially determined according to this loading, the necessary tea manufacturing conditions, such as rotation speed, hot air temperature, hot air volume, etc., will be determined by taking into account various efficiencies.

For example, if the correction is made by 2 for kLi partial pressure of air used, 3 for rotational speed, 4 for capacity, ks for treatment process, and other influences, the total efficiency is kl Xk2 xk3 xk4Xk
5, it becomes possible to quantify the data by analyzing the data for each factor. Of course, it cannot be denied that initially, much of the above will not necessarily become clear due to amendments due to other influences.

However, until now, the targets varied widely, and the targets themselves had already taken into account 1...ks in various corrections, so there was no distinction between factors that had already been taken into account and factors that had not been taken into account, and it was difficult to quantify them. I was at a standstill.

Technical matters that were attempted to be developed> The present invention considers the rolling process to be a simple drying process, obtains a target moisture content transition curve, and uses this to obtain the necessary tea manufacturing conditions. Based on the major premise that the tea manufacturing process can be quantified by multiplying various efficiencies, the idea was based on how to determine the target moisture content transition curve.

In determining the target moisture content transition curve, the idea was further developed based on the fact that the moisture content decreasing curve would depend on the moisture content at the time. Check that it is approximate,
This is an attempt to complete the concept as a technical concept. Furthermore, in actual tea processing, it is important to emphasize that the rolling and drying process is repeated or combined in a series of processes (this is called one period). This was an attempt to develop a method that would allow the output settings of the elements to be continued, as well as to organically combine the mutual additions of each period. This technical concept can be applied to processes that substantially involve drying, such as coarse rolling, medium rolling, and fine rolling.

(Structure of the Invention) Means to Achieve the Object> That is, the tea manufacturing method of the present invention is a tea leaf processing method that substantially involves a drying action, and uses a microcomputer with a so-called CPU at its core, and the uniqueness of the rolling drying process that is actually performed. Values include input moisture content of tea leaves, target extraction moisture content, and set process time, except for those that are automatically loaded as default values, or values that can be automatically loaded as measured values or manually input to the instruction board. By loading these three values, the target moisture content transition curve, which is the control target curve for the rolling drying process that is currently being performed, is set as a part, and the moisture content of the tea leaves during the rolling drying process that is currently being performed is determined by this curve. The tea making elements are adjusted mainly based on the output of the drying medium supplying means so that the tea making changes approximately approximate to This method is characterized in that the next period is set as the main period, and the process is continued using the same method, thereby achieving the above object.

In addition, the tea making apparatus of the present invention uses a microcomputer with a so-called CPIJ as its core as a calculation/control unit, and sets the output of the drying medium supplying means as the main component so that the moisture content changes almost approximating the target moisture content transition curve. In an apparatus in which the tea manufacturing elements are controlled and the tea leaves are essentially rolled and dried, at least a means for measuring the moisture content of the tea leaves at the time of inputting, a means for setting the target moisture content of the tea leaves and the process time at the time of taking out, and a means for immersing the tea leaves. A function that reads and calculates the water content, target extraction water content, and set process time to obtain the target water content transition curve.A function that allows you to set the process for the next period, mainly by changing the efficiency constant, after completing the -period process. It is characterized by comprising the following, and thereby aims to achieve the above-mentioned object.

<Example ■> The present invention will be specifically described below based on the illustrated example. As already mentioned, the present invention can be applied to various tea manufacturing apparatuses that substantially involve a drying function, and specifically, can be applied to coarse rolling machines, medium rolling machines, fine rolling machines, etc. In the embodiments described below, a rough milling machine among these will be used as an example to specifically explain the method. First, a specific embodiment of the device of the present invention will be described, and its operating state will be explained along with a control flowchart. The present invention will now be described in detail.

FIG. 1 shows an embodiment of the present invention,
This is a skeletal diagram of the roughing machine 1, and also shows the related control equipment mainly consisting of a microcomputer. First, as the coarse kneading machine 1 is a conventionally known one, detailed illustrations will be omitted and only a skeletal illustration will be provided.

Reference numeral 2 in the rough rolling machine 1 is a rolling barrel, which is hollow and forms a rolling and drying chamber 2' in which tea leaves are processed. It is constructed by laying out breathable bamboo ducts, etc. This massaging body 2
In the rubbing drying chamber 2' formed by the above, a main shaft 3 is disposed approximately at the center in the longitudinal direction, and a kneading hand 4 and a wiping hand 5 are attached to the main shaft 3. The main shaft motor M is connected to the main shaft 3 by a chain 6.
The rotation of the kneading hands 4 and the stripping hands 5 is transmitted to the kneading drying chamber 2.
’. Air, which is a drying medium, is introduced into such a drying chamber 2', and tea leaves, which are a workpiece, are introduced into it. A hot air introduction duct 9 is provided above, and an exhaust port 10 is provided above the drying chamber 2'. Furthermore, a tea leaf inlet 11 is provided above this, and a take-out lid 12 is provided below the side of the rolling barrel 2 so as to be openable and closable so as to open a part of the surface of the freeze-drying chamber. Next, drying medium supply means 1 to this drying chamber 2'
Regarding No. 5, this is defined as including all the devices involved in supplying heated air (hot air), which is a drying medium, until it is discharged. The main device of this drying medium supply means 15 is a so-called heater, and first, a hot air blowing fan 16 for feeding outside air is provided on the starting side, and a heating chamber 17 is further formed on the blowing side. The heat exchanger 19 heated by the heat exchanger 19 is circulated in a zigzag pattern, and between the heat exchangers 19 and 19, the outside air at room temperature sent from the device blower fan 16 is heated and turned into hot air, which is sent into the hot air introduction duct 9.

Various dampers are installed along the supply path of such hot air or the initially normal temperature air that is sucked.
Reference numeral 21 denotes an intake adjustment damper provided on the outlet side of the hot air blowing fan 16, 22 a hot air adjustment damper provided in the hot air supply duct, and 23 an exhaust damper provided above the exhaust port 10. Next, referring to the members involved in inputting the tea leaves, which are the workpieces, reference numeral 25 is a weighing box, which is supported by a spring 26 on the frame of an appropriate coarse rolling machine l, and has a bottom cover at its bottom. 27, which can be opened and closed freely. And this measuring box 25
The basic principle is that when a predetermined amount of tea leaves is put in, the spring 26 is compressed by the weight and the position of the measuring box 25 is lowered. After the predetermined amount has been measured, the bottom lid 27 is opened. The tea leaves are fed into the kneading and drying chamber 2' from the tea leaf inlet 11. Incidentally, an opening/closing plate 28 is provided at the bottom of the tea leaf inlet 11 in the form of double doors. Further, in such a device, the following sensor is provided according to the present invention. First, the intake dry bulb temperature sensor St,
An intake wet bulb temperature sensor S2 and an intake wind speed sensor S3 are provided to measure the amount of air introduced and its properties. And near the hot air introduction duct 9 there is a hot air temperature sensor S.
4, and an exhaust dry bulb temperature sensor Ss and an exhaust wet bulb temperature sensor S6 are provided near the exhaust port 10 from which hot air is discharged. Further, an input amount detection sensor S7 is provided near the measuring box 25, and a sensor S8 for measuring the properties of the sampled tea leaves is separately attached to this apparatus.

In such a rough rolling machine, hot air is supplied into the rolling and drying chamber 2' as the tea leaves are introduced in accordance with the usual method, and by driving the main shaft 3, the tea leaves are rolled and stirred by the rolling hands 4 and the sifting hands 5, and the tea leaves are rubbed. and drying. This basic operation itself is performed in the same manner as in the conventional method. However, in the present invention, by adding a control means as described below, control is automatically performed to obtain the most preferable final product. First of all, regarding this control system, reference numeral 30 is a microcomputer which is one of the main components of the control system, and this is a memory RO dedicated to the CPU which processes, calculates, and processes information according to the routine. v
1, a readable/writable RAM, and an I10 port for transmitting and receiving input/output signals. Such a configuration is a so-called configuration of the microcomputer itself, and further explanation thereof will be omitted. Each of these microcomputers 30 is provided with an interface for controlling the actual mechanism or for obtaining information from various sensor groups. First, reference numeral 31 is an output interface; The actuator group 32 receives the output from the ■/○ port.
to drive. This actuator group 32 can be driven appropriately according to the operation of the member to be controlled,
Drive the stamping motor and other torque actuators as appropriate. Furthermore, the reference numeral 35 is an input interface, and the output of this manual interface 35 is input to the microcomputer 30. Sensing signals from the sensor group 36 are supplied to the input interface 35 as information. Specifically, it is data from various sensors 5t-Ss.

Furthermore, information from an instruction board 37 is input to this input interface 35. Specifically, data such as the amount of tea leaves input, the input water content, the total water rate, and the process time are input to this instruction board 37 by manual drying by the operator.

This apparatus has the configuration described above, and performs processing as follows. The following explanation will be based on the flowchart showing the control program shown in Fig. 3 and the target water content transition curve which is an example of its control (shown in Fig. 2 and Table 1 showing specific data thereof, etc.). The following is an explanation using an example of the following data (data that is used in a computer), but before that explanation, some of each term will be explained. First, the steps in the flowchart of the program are defined as control steps, and the series of processing times from inputting tea leaves to removal during actual processing is defined as a period. time) is called the Kani step. In addition, in flowcharts, etc., all the steps are N and each step is n.

i) Setting the target control curve At the start of operation, the microcomputer 30 is initialized according to the usual method, and then the control step 10 is performed.
1, enter the input moisture content, target extraction moisture content, and set process time.

For example, in the rough rolling process, in the example shown in Table 1 and Figure 2, the input moisture content (%) = 360%, the target extraction moisture content (%)
) = 100%, and the set process time = 40 minutes. Such input is performed by manually operating the instruction board 37 in the device described above.

Next, in a control step 102, air properties, input amount,
This is for inputting the target tea temperature. Regarding the air properties, since the drying medium supply means 15 has already started operation, the intake air dry bulb temperature sensor S1, intake air wet bulb temperature sensor S2, intake air speed sensor S3, hot air temperature sensor S
4. Exhaust dry bulb temperature sensor Ss, exhaust wet bulb temperature sensor S6
Detection signals from etc. are input to the input interface 35.

Of course, it is not necessary to input all of these data, and in the control example shown in Table 1 and Figure 2, the temperature data of the psychrometric thermometer at the intake plane (for example, 25
℃, 21℃). In this control example, the input amount is 120 kg, and the target tea temperature is set to 36°C. After such input, control step 103
In , the transition state of the target hot air temperature is input. This is done by determining the ratio of each step based on experimental data, determining the reference value from the temperature data of the psychrometric thermometer, target tea temperature, etc., and automatically determining the value by multiplying this by each ratio, and the instruction board 37. In this method, the values for each step are manually set.

The example is according to the crab step in Table 1, for example, until the crab step pt-P, the temperature is 98℃~98℃ as shown in the table below.
The temperature is set to gradually decrease to 1°C.

<Temperature spindle rotation change state (from Table 1)> Next, in control step 104, it is determined whether or not the process can be started, and if the process can be started, that kake step is the first kake step. In other words, it is determined in the subsequent control step 105 whether or not it is the second step PL. In addition, if the process does not start, loop 20
1, the process is repeated to determine whether or not to start the process again.

In this way, the efficiency constant K in the first step is
is read out in the subsequent control step 106. Here, the efficiency constant K will be explained. Since the target and actual values may approximate or differ depending on how the efficiency constant is selected, the designer should pay attention to this. The following factors were considered in the examples as influencing efficiency.

kl　; Water holly partial pressure - Relationship between dry bulb temperature and wet bulb temperature of outside air It is determined by the person in charge whether the air is dry or not. The drying speed is different.

2; spindle rotation speed 2) How quickly can massaging and spatula remove internal moisture? It depends on whether it leaks to the outside.

k3, capacity (how many kg type) Mechanical factors such as the N heat capacity of the device itself efficiency.

k4; Processing process details ψIs it a leaf-like state or a renormalization state? Impact of.

k5　;Other influences -Removed moisture / size of the second step Initial moisture content and correction factors (k6).

Therefore, =kI Xkz xk3 Xk4 Xk5 Xk6.

Therefore, accumulating data for each factor and analyzing it will contribute to quantification. Of course, not all of the factors listed in the examples may be present, and there may be overlapping factors that originate from the same cause. However, by accumulating and analyzing data, they should be sorted out. In other words, the present invention is unknown (
It also allows the equation to be organized by moving the (uncertain) factor (coefficient) to the - side or wrapping it in the - equation.

K × Actual target transition air volume = Ideal required ball volume determined from the target moisture content (p: Depends on the wind temperature, but is always partially determined) *Efficiency 100% The inventor has determined the efficiency constant K under the above input conditions. For example, let the value be as follows. Of course, this K is the sum of the multiplications of each factor, but its details are not the gist of the present invention, but were obtained as a result of data analysis of the factors that the applicant focused on, and this is not necessarily a simple explanation. isn't it.

Efficiency change state (from Table 1)> The efficiency constant IK differs between each step P1 to P8 as shown in the table above, and if it is not the first time, an appropriate correction value is set for the efficiency constant. as loop 202
It is input to the subsequent stage of the control step 106.

Next, in control step 108, a target moisture content transition curve is calculated, and the value is divided for each step. They work in tandem. This calculation can be performed only based on the values of input moisture content, target extraction moisture content, and set process time input in control step 101. Here, the basis for calculating the moisture content transition curve will be explained.

Assuming that the drying rate depends on the moisture content at that time, t; time y(t); moisture content 1=>1 + △t moisture y<t> −y(t ↓ΔL)− αy(t)Δ divided by Δ on both sides <y<t +Δt)−y(t)! /Δt=−αy(t
) If Δ1=>0, then dy/dt=-αy If both sides are divided by y, then 1/y -dy/dt=α If this is integrated, / 1/y -dy=-α/dt In y + (1=- Transferring −α・t CI, lny = −α・t−Cty=e(−αt−C−) =Ce (−αμ) (However, c = e −CI> Here, when t=Q If the initial moisture content is yo, then y=C=y.

Also, if the removal time t=T and the removal water content is y1, then yt = yo ・e(-αT) e (-αT) = yl /’In −α”l’=　In-)’t　/　7　.

α= (In (yt/yo))/T Therefore, the water content is y = )'06 ((In (y+/yo))
/T) It can be expressed as t.

In the present invention, the previous equation is the target water content transition curve calculation formula based on the original assumption, but it is also conceivable to assume a calculation formula that is approximate to this formula simply to not use this calculation formula.

For example, ■y= yo e (in < fi /yo) /T
B) tB■y= ((yt'y[I)/TB
l tB")'0■y = (yo yt)
(15in(+rt/2T) 1+y1 *8; It is just a coefficient, etc., but in any case, the constant is input moisture content,
This is a formula that uses the extracted moisture content and the process time, and is defined only by these.

<Table 1> In other words, the target water content (χ) for each step is as shown in Table 1, Po: -360%d,
b, hereafter P1: 317 (same below if unit is omitted)
, P2 :279, Ps :238, P4 =20
・2, Ps: 172, Ps: 147, Py
:121, P8:100, and so on. The setting of such a target water content transition curve is the method of the present invention 1
Based on this, various control values are calculated to control each tea manufacturing element, especially the drying medium supply means 15. That is, in control step 109, the target inputted in control step 103? Based on the values of the air temperature transition value, the target moisture content transition curve calculated in control step 108 which is the previous control step, and the efficiency constant calculated in control step 106.107, - the air volume in each step in each period - This is to calculate the transition target value. This air volume.

Specifically, the calculation of the transition target value is as follows:
Three arithmetic is done and the calculations are made. That is, the ideal required air volume is divided by k as follows.

Evaporation at tea temperature tc ('C)'/'lI? ccc
al/kg)=L, then L=539.1-0.643X(tc100)
-0,000834
X273 /273 +t Also, to the amount of water to be removed in each step, tIJ (kg) is the input amount; W (kg) input water content; Ao (d, b) initial basin water rate; At (d, b) Water combination rate: A2 (d, b), then ΔLIJ-,WX (At-A2)/(Ao+
100) be expressed.

Folding process time; T Hot air temperature; tH Ideal required air volume; M If M = (LXΔuff) / (0,24X t, Ix
7 xT).

So, for example, if we pay attention to the crab step P4, L = 53
9.1-0.643 X(36-100)-0,0O0
834x(36-100)2=576.8r=1,2
91 X273 /273 +25=1.183Δmouth・
120 X (238-202) / (360+ 1
00) = 9.39M=576.8 X9,3910
,24X95X1,183X5=40.2 (m/
m1n).

Similarly, the required air volume is as follows: <Required air volume change state> *Unit: rrr/1) 1 inch By multiplying this by the efficiency constant, the target volume can be determined as shown in the table below.

Changes in target air volume! 3 (from Table 1)> *Unit: rrr/+in In this way, specific control values for each tea manufacturing element were obtained, and the results are as shown in Table 1 above. After allocating the data in this way, in the control step 110, the steps in each period are sequentially controlled from the first step. The process is performed sequentially depending on whether or not the second step is completed.First, it is confirmed in control step 110 that the first step is completed, and then the target value of the change in the state of mind is determined in control step 109. Based on the calculation result, the air volume target for the corresponding machining step, Pn, is read out.0For example, if the crab step n is the crab step P1, then the air volume at that time is 190 resistance/min as shown in Table 1. , the command is output.Then, in a control step 112, it is checked whether or not the target value of calmness matches the current air volume.

Of course, at this time, if the current air volume and the target value do not match, the process passes through loop 203 and in control step 114, a 1' positive value corresponding to the error is output. After confirming that the current air volume and the target air volume match in this way, the degree of process progress is determined in control step 113. The process time of the second step n, for example, 4 minutes in the case of the second step P1, is determined to determine whether or not it has exceeded 4 minutes, and if it has exceeded the unloading time, that is, the - period. It is determined in control step 114 whether or not the processed stem knob has been digested. In this control step 114, it is determined whether or not the second step n has reached the second step N, and if it has not yet reached the second step N corresponding to - period, the control step 115 is performed to move to the next second step. In step n+1, the kani step is replaced, and the control step 111 is again inputted from the loop 206, and the process already described is repeated. In addition, in the control step 113 for determining the degree of process progress, if the time specified for crab step n has not yet been exceeded, further supplementary corrections based on tea temperature or moisture content are performed, but regarding these, I&describe. Describing a specific example of controlling the drying medium supply means 15 in a control example using such control steps, first, when adjusting the hot air temperature, the air volume and the burner 18 are controlled.
The number of revolutions of the hot air blower fan 16 is increased or decreased by controlling the voltage applied to the drive motor itself, or by shifting a continuously variable transmission interposed in the middle. Change it. Furthermore, apart from such means or together with these means, an intake air adjustment damper 2 is provided.
The control may be performed by switching 1.
In this case, the intake adjustment damper 21 is set to the fully open position, for example.
When used as a street address, the number up to the fully closed position or a predetermined position is 1.
It is divided into several stages from address to address n, and shifted by a motor or the like to obtain the rotation angle accordingly. In addition, when controlling the output of the heat exchanger 19 itself, for example, when a plurality of burners 18 are provided, the operation of one or some of them is stopped and the output of the burners 18 is switched. Of course, if only one burner 18 is provided, the fuel injection amount is adjusted by adjusting the nozzle, etc.
Adjust the amount of flame of 8 itself. Further, the adjustment can be made by closing the exhaust side, and for example, the exhaust adjustment damper 23 may be controlled in the same manner as the intake adjustment damper 21 to switch its open/closed state. In addition to this, the rotation of the spindle 3 may be controlled to control the time during which the tea leaves are in direct contact with the drying medium, and the stirring state may be changed using the wiper 5. Specifically, in addition to controlling the voltage applied to the main shaft motor M to increase or decrease its rotation speed, the rotation of the main shaft 3 may be controlled by interposing a continuously variable transmission or the like in the middle of the motor M. If the steps described above are followed, almost the final extraction conditions can be obtained and the drying process of tea confectionery with properties close to ideal can be achieved.

ii) Feedback control Control step 11 for determining the process progress mentioned above
In step 3, if the required time for each step has not yet been reached, in subroutine 205, corrections are made based on the state of tea temperature and water content.

That is, in the control step 120, it is determined whether or not there is a need for sequential feedback correction, and if it is necessary, it is further determined in the first addition step whether or not the time interval in which correction can be applied has elapsed, that is, when the check time has passed. It is determined in control step 121 whether or not the condition is true. If both of these are negative, the output is sent to loop 206, and the control in control step 111 described above is repeated.

If the affirmative signal from control step 121 is within the check time, it is determined in control step 122 to control one or both of tea temperature and water content. First, when determining the tea temperature, in control step 123, the current tea temperature is input from the sensor and read. Thereafter control step 124
, it is determined whether the target tea temperature, for example 36°C, matches the current tea temperature, and if they match, the process goes to loop 20.
6 and repeat the control steps described above.

If the tea temperature does not match the target tea temperature, a correction output is outputted in control step 125, and a comparison and determination are performed again in control step 124 for determination through loop 207. For example, every time the tea temperature shifts by 0.2°C, the hot air temperature is increased by 2°C. Of course, the output of the control step 125 that instructs the correction output is directly passed through the loop 206.
It is also possible to have the user input the information on the side.

- On the other hand, in the case of feedback control based on the moisture content of tea confectionery, the current moisture content is input in control step 126. Specifically, this water content ti! r IG measures the moisture content of appropriately sampled tea leaves using a high frequency capacitance type needle or the like, and inputs the measured value. After the current moisture content is input in this way, the target moisture content is read out from the target moisture content transition curve of the second step at the time of measurement, and this is calculated based on the calculation in control step 109 to find out what the previous two steps are. It inputs whether it is the second step at the beginning of a stage and reads out the value at the previous second step. Similarly, in control step 128, the ball amount transition target value in the crab step at that time is
Control step! This is input based on the calculation in 09.

After such input, it is determined in control step 129 whether the current moisture content and the target moisture content match, and if they match, the output is input to loop 206 and the control from control step 111 is resumed. Make sure to repeat it.

Of course, if there is a mismatch between the current moisture content and the target moisture content in control step 129, a correction output is output in control step 130 to bring the moisture content closer to the target moisture content. This is how it is controlled.

Incidentally, such correction itself is also performed by controlling the burner 18 in the hardware as already described, and by controlling the hot air calming fan 16.
It controls the rotational speed of the engine, and also controls the intake air adjustment damper 21.

111) Determination of continuation of control In this way, after determining whether or not to take out in the control step 114 described above, if the taking out state is reached, that is, if all the predetermined adding steps have been completed, Then, in a control step 116, it is determined whether or not to continue processing a new confectionery in the same machine in the next period. That is, if it is not necessary to be able to read the next period, an appropriate alarm or the like is activated in control step 117, and the - series tea making process is ended. -On the other hand, after the processing of the period is completed, if the processing of the second period or the subsequent period is continued in which new tea leaves are processed, the moisture content of the tea leaves actually taken out is determined in control step 118 by a1) It is to be read with the specified settings. Next, in a control step 119, the change coefficient β is determined by comparing the value of the next target water content to be taken out and the actual water content to be taken out in a control step 118.

That is, when repeating the next period, input the actual extracted moisture content after extraction as a constant Ilj, compare it with the target moisture content to find the change coefficient β, change the efficiency factor from 6 to β・k6, and in subsequent periods sequentially β When the numbers are combined, the number 6 changes. In period n, 6 changes to 6 in βl, β2, . . ., βn-.

For example, in the second period, the first period withdrawal is 90% (d
-b), then β・ks = (360-90) / (360-1
00)・k5−1.038ks.

Therefore, the target air volume needs to be 1/1.038 times the amount mentioned above.

Furthermore, if the line is configured with two rough rolling machines and one rolling mill, it is also possible to make this change as follows.

β′6= (βs+ka) ÷2 −(((360-90) k 6 / (360-1
00))+kg))÷2 In other words, it is a formula that is always averaged with the previous value.

After setting the new efficiency constant in this way, loop 2 again
04, the output from the control step 119 is input to the previous stage of the original control step 101, and the same control is repeated.

(Effects of the Invention) As described above, the present invention makes it possible to obtain constant, nearly ideal control data just by inputting the input moisture content of tea leaves, the target extraction moisture content, and the set process time. If the tea leaves are processed in accordance with this, almost ideal processing of tea leaves can be achieved. Furthermore, the present invention is capable of making settings related to the data of the previous period when proceeding to the next period's process after completing the process of one period, thus making it possible to continue the process organically and making it more seamless. This can be achieved through processing.

[Brief explanation of drawings]

Fig. 1 is a skeletal configuration diagram showing one embodiment of the present invention, Fig. 2 is a water content transition target curve according to the control method of the present invention, and Fig. 3
The figure is a flowchart showing processing steps for carrying out the invention. 1 + rough rolling 2; adoption 3; main shaft 4; rolling hands 5; sieving hand 6; chain 9; hot air introduction duct 10; exhaust port 11; tea leaf inlet 12; take-out lid 15; drying medium supply means 16; 17; heating chamber 18; burner 19; heat exchanger 21; intake air adjustment damper 22; hot air adjustment damper 23; exhaust adjustment damper 25; measuring box 26; spring 27; bottom mold 28; opening/closing plate 30; microcomputer 31; output interface 32; actuator group 35; input interface 36; sensor group 37; instruction board M; main shaft morph St, intake air dry bulb temperature sensor SZ; intake wet bulb temperature sensor S3i intake air speed sensor Sζ; hot air temperature sensor Ss; exhaust air dry bulb temperature sensor S6; Exhaust wet bulb temperature sensor S7; Official amount detection sensor Ss, tea leaf property measurement sensor

Claims (2)

[Claims] (1) In a tea leaf processing method that essentially involves a drying effect, a microcomputer with a so-called CPU as the core is used to determine the input moisture content of tea leaves, target extraction moisture content, and setting process as individual values of the rolling drying process. Except for time, which is automatically read as a default value, it can be read automatically as a measured value, or manually input to the instruction board, and these three values can be read in for the actual massage. A target moisture content transition curve, which is the control target curve for the drying process, is uniquely determined, and the output of the drying medium supplying means is mainly controlled so that the moisture content of tea leaves during the currently rolling drying process changes approximately to this curve. After completing one period of the process according to the target water content transition curve, the next period is set mainly by changing the efficiency constant, and the process is continued using the same method. A tea manufacturing method characterized in that the tea manufacturing method continues. (2) A microcomputer with a so-called CPU at its core is applied as the arithmetic/control unit, and the tea manufacturing elements, which are set mainly based on the output of the drying medium supply means, are controlled so that the transition approximates the target moisture content transition curve. , an apparatus for essentially rolling and drying tea leaves, at least a means for measuring the moisture content of tea leaves at the time of inputting, a means for setting the target moisture content of the tea leaves and the process time at the time of taking out, and a means for setting the input moisture content of the tea leaves and the target extraction. Equipped with a function to read and calculate the moisture content and set process time to obtain the target moisture content transition curve, and a function to set the process for the next period mainly by changing the efficiency constant after completing one period of process. A tea making device characterized by: