工夫红茶发酵适度点识别系统及装置的设计
针对目前工夫红茶发酵适度点的判别主要依靠操作者的感官识别，在实际操作中存在着不确定性和不稳定性等缺陷，利用“一种确定工夫红茶发酵适度的新方法”（专利号ZL200810073664．5）的检测数据并结合专家感官审评结果进行质量传递，开发设计红茶发酵适度点的识别系统及装置，用监测发酵叶颜色变化的方法来确定红茶发酵适度点。该系统主要由单片机、颜色传感器、白色LED发光管、时钟电路和显示器等组成。白色LED发光管照射发酵叶，颜色传感器采集发酵叶反光，将红、蓝、绿三色光的量传送到单片机，单片机计算参数值和各参数值维持的时间，当某个参数值维持时间达到发酵适度点的持续时间，发出停止发酵的报警信号。实例验证结...
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| Published in | 广东农业科学 Vol. 41; no. 11; pp. 181 - 184 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
广西桂林茶叶科学研究所,广西桂林,541004%桂林市崇高电子科技有限责任公司,广西桂林,541004
2014
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1004-874X |
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| Summary: | 针对目前工夫红茶发酵适度点的判别主要依靠操作者的感官识别，在实际操作中存在着不确定性和不稳定性等缺陷，利用“一种确定工夫红茶发酵适度的新方法”（专利号ZL200810073664．5）的检测数据并结合专家感官审评结果进行质量传递，开发设计红茶发酵适度点的识别系统及装置，用监测发酵叶颜色变化的方法来确定红茶发酵适度点。该系统主要由单片机、颜色传感器、白色LED发光管、时钟电路和显示器等组成。白色LED发光管照射发酵叶，颜色传感器采集发酵叶反光，将红、蓝、绿三色光的量传送到单片机，单片机计算参数值和各参数值维持的时间，当某个参数值维持时间达到发酵适度点的持续时间，发出停止发酵的报警信号。实例验证结果表明，此系统取得较好的判断效果，该系统的判断与“一种确定工夫红茶发酵适度的新方法判断”及专家感官审评吻合，可实现准确、及时、方便的在线监测。 |
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| Bibliography: | 44-1267/S At present, distinguishing the fermentation moderate time of congou black tea mainly relies on sensory identification of adjudicators, but in factually, there are some uncertainty and instability, and other defects. Combined with the data of the research named ＂a new method of determining fermentation moderate of congou black tea＂ （Patent No. ZL200810073664.5） and expert sensory evaluation, the purpose of the study was to develop a recognition system that could determine the optimum fermentation point of congou black tea by monitoring leaf color changes. The system was mainly composed of a single chip microcomputer （SCM）, a color sensor, a white LED luminescent tube, a clock circuit and a displayer. The white LED light-emitting tubes irradiated the fermented leaves, and the leaf color sensors sent the amount of red, blue and green color to the SCM respectively. Then the SCM calculated these parameter values and duration of parameters. When the duration of a parameter value achieved the moderate ferme |
| ISSN: | 1004-874X |