摘要
为了研究温度对工夫红茶萎凋过程中鲜叶水分散失的影响,构建鲜叶失水率变化的预测模型,本试验在相对湿度为60%~65%的萎凋条件下,检测设定萎凋温度（20,25,30,35℃）下鲜叶的失水率,明确萎凋温度、萎凋时间及鲜叶失水率的相关关系。进而以化学反应动力学和阿伦方程（Arrhenius）为基础,得到鲜叶失水率和温度之间关系的预测模型（R2〉0.98）。对该模型的验证试验表明,模型预测值和试验真实值吻合良好（P=4.538%）,利用模型能预测鲜叶在萎凋过程中水分散失的规律,进而判断鲜叶达到萎凋适度的时间,对工夫红茶萎凋工艺优化,具有重要理论价值和指导意义。
The study aims to explore the effect of temperature on water losing rate of leaves in withering process of Congou black tea to construct a predictive model of changes of water losing rate of leaves. Basic models were developed for 4 temperatures （20, 25, 30, 35℃） with 60%-65% relative humidity （R/at）, in order to clarify the correlation of time, temperature and leaf water losing rate of the withering. The prediction model of relationship between fresh leaf water losing rate and temperature was built based on chemical reaction kinetics and Allen equation （Arrhenius） （R^2〉0.98）. An experiment was done to verify correctness of the model and results showed that the predicted values achieved by the model agreed well with field test results （P=4.538%）. The model could be used to forecast the law of water losing rate of leaves and determine the time ranges of wilting and had important theoretic value and guiding significance for optimization of the withering process of congou black tea.
出处
《中国农学通报》
CSCD
2014年第34期193-198,共6页
Chinese Agricultural Science Bulletin
基金
国家科技支撑计划"工夫红茶关键加工智能化装备及自动化生线"(2012BAF07B05)
省重大科技专项重大农业项目(2013C02024-1)
省茶产业技术创新战略联盟专项(2010LM201-14)
关键词
工夫红茶
萎凋
失水率
模型
Congou black tea
withering
water losing rate
model
