High-efficiency drying device for tea leaf processing

Abstract

The invention discloses a high-efficiency drying device for tea processing, which comprises a bracket with a crossbeam fixing plate in the middle, the top of the bracket is fixed with a baking oven body by bolts, and the oven body is a cavity The barrel-shaped structure, the bottom inner wall of the oven body and the middle part of the lower surface of the beam fixing plate are provided with counterbore holes, and tapered roller bearings are welded in the counterbore holes, and the inner walls of the inner rings of the two tapered roller bearings The same transmission rod is welded, the outer wall of the middle part of the transmission rod is keyed to the first pulley, the upper surface of the beam fixing plate is away from the two sides of the transmission rod, and the motor and the electric heater are respectively fixed by fastening bolts, and the bracket is far away from the transmission rod. One side of the motor is mounted with a controller by screws. The invention enables the semi-dried tea leaves on the stainless steel metal net to be dried in a dynamic posture, which accelerates the drying rate and makes the surface of the tea leaves on each layer have the same drying degree, avoiding uneven drying and even burnt phenomenon .

Description

technical field [0001] The invention relates to the technical field of tea drying machines, in particular to a high-efficiency drying device for tea processing. Background technique [0002] Moisture is the necessary medium for the biochemical reactions of various components in tea. With the increase of the moisture content of tea, the change speed of tea is accelerated, the color gradually turns yellow, and the taste and freshness of tea are weakened; therefore, for better storage of tea, it is not necessary to Aging deterioration occurs, and the tea leaves must be dried; in the initial stage of drying and dehydration, the tea leaves have a high moisture content, and the dehydrated water is mainly unbound water and surface free water existing in the space between the tissues in the leaves. Constant rate dehydration stage; when all the free water is removed, the constant rate dehydration stage ends; at this time, further dehydration needs to consume more heat energy, so the ...

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Problems solved by technology

[0002] Moisture is the necessary medium for the biochemical reactions of various components in tea. With the increase of the moisture content of tea, the change speed of tea is accelerated, the color gradually turns yellow, and the taste and freshness of tea are weakened; therefore, for better storage of tea, it is not necessary to Aging deterioration occurs, and the tea leaves must be dried; in the initial stage of drying and dehydration, the tea leaves have a high moisture content, and the dehydrated water is mainly unbound water and surface free water existing in the space between the tissues in the leaves. Constant rate dehydration stage; when all the free water is removed, the constant rate dehydration stage ends; at this time, further dehydration needs to consume more heat energy, so the drying rate begins to decrease, and the leaf temperature continues to rise, that is, it enters the fallin

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