首页|OPTIMIZATION OF THE TEA VACUUM DRYING PROCESS BY USING GREY-TAGUCHI METHOD
OPTIMIZATION OF THE TEA VACUUM DRYING PROCESS BY USING GREY-TAGUCHI METHOD
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NSTL
Tea drying is a necessary process of tea manufacturing. Although hot-air is commonly used in most tea drying methods, the vacuum drying has potentials to improve tea quality and efficiency in drying. In this study, the Grey-Taguchi method was used to conduct experiments to decide optimal operating parameters for the tea vacuum dryer. The drying temperature, pressure and rotation speed were used as the control factors, and the three factors and three levels of L9 orthogonal array were used for the tea vacuum drying experiments and analyses. The results show that the Grey-Taguchi method could find the optimal parameters of multiple quality characteristics of tea vacuum drying; and from the ANOVA, the temperature was the most important affecting factor of drying efficiency and quality. The verification experiments were confirmed the optimal parameters by the evaluation of signal to noise ratio (S/N), which the S/N ratio of drying efficiency and drying quality were increased 0.23dB and 0.57dB respectively, and the total efficiency increased 0.02dB, compared to the original parameters. The found optimization parameters could further improve the performance of tea vacuum dryer. Therefore, the Grey-Taguchi method is a feasible method for the study of multiple quality characteristics in tea vacuum drying.
OPTIMIZATION OF THE TEA VACUUM DRYING PROCESS BY USING GREY-TAGUCHI METHOD
NSTL
