Spectrum characteristic parameter-based moisture content detection device of roasting Duyun tippy tea

Abstract

The invention discloses a spectrum characteristic parameter-based moisture content detection device of roasting Duyun tippy tea. The structure of spectrum characteristic parameter-based moisture content detection device comprises a base, a sample chamber, a detector, a power supply, a light source and an interferometer, wherein the sample chamber is arranged on the base, the detector is arranged at a left side of the sample chamber, the interferometer is arranged at a right side of the sample chamber, the power supply is arranged in behind of the sample chamber, the light source is arranged ata right side of the power supply, a magnetic suspension device and an uniform sample device are arranged in the sample chamber, the uniform sample device is arranged on the magnetic suspension device, the magnetic suspension device comprises a magnetic suspension base, a suspension object, a white plate and a tray, the suspension object is arranged on the magnetic suspension base, the tray is connected with the top of the magnetic suspension object, and the white plate is arranged at the bottom of the interior of the tray. The spectrum characteristic parameter-based moisture content detectiondevice has the beneficial effects that uniform scattering is performed in a mosquito-repellent incense shape, the tea can be uniformly distributed, and adjustment for many times due to artificial placement is prevented; and moreover, the tray is suspended by a magnetic suspension principle, tea displacement of the tray due to equipment vibration can be prevented, so that the detection accuracy isimproved.

Description

technical field [0001] The invention relates to the detection field, in particular to a water content detection device for machine-fried Duyun Maojian tea based on spectral characteristic parameters. Background technique [0002] Moisture content is one of the most important factors to measure the quality of tea during the drying process. The moisture content of tea must be controlled below 6% before it can be preserved, otherwise the quality of tea will deteriorate and affect the preservation effect. [0003] At present, the fastest way to measure the moisture content of tea is to use a spectrometer to detect, but when testing, the particle size, filling degree, and distribution uniformity of the sample will affect the test results, and manual placement of samples often requires repeated adjustments. It is troublesome, and the vibration of the equipment during the detection process will affect the sample in the sample chamber, which may cause the sample to shift and affect ...

AI Technical Summary

Problems solved by technology

[0002] Moisture content is one of the most important factors to measure the quality of tea in the drying process. The moisture content of tea must be controlled below 6% before it can be preserved, otherwise the quality of tea will deteriorate and affect the preservation effect

[0003] At present, the fastest way to measure the moisture content of tea is to use a spectrometer to detect, but when testing, the particle size, filling degree, and distribution uniformity of the sample will affect the test results, and manual placement of samples often requires repeated adjustments. It is troublesome, and the vibration of the equipment during the detection process will affect the sample in the sample chamber, which may cause the sample to shift and affect the detection effect

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