Pretreatment processing technology of camellia oleifera fruits

Abstract

The invention relates to the technical field of production of fat or fat oil from raw materials, and provides a pretreatment processing technology of oil-tea camellia fruits, which comprises the following steps: screening, sorting, cleaning and stack retting the oil-tea camellia fruits to obtain softened oil-tea camellia fruits, and collecting pressure data and vibration data in the shelling process of the softened oil-tea camellia fruits; marking a target acquisition moment, and determining the damage possibility of the target acquisition moment; determining a shelling residue index at the target collection moment; according to the pressure data, the damage possibility and the shelling residual index at the target collection moment, the value of the pressure applied by the camellia oleifera fruit shelling equipment at the next collection moment of the target collection moment is adjusted, self-adaptive adjustment of the pressure in the camellia oleifera fruit shelling process is achieved, the shelled camellia oleifera seeds are obtained, the shelled camellia oleifera seeds are dried, and the camellia oleifera fruit shelling efficiency is improved. The pretreatment processing of the camellia oleifera fruits is completed. The method aims at determining the pressure value in the camellia oleifera fruit shelling process in a self-adaptive mode, and the problem that shelling is not thorough or camellia oleifera seeds are damaged is solved.

Description

Technical Field

[0001] The present invention relates to the technical field of raw material production of fats or oils, and particularly relates to a pre-treatment processing technology for oil-tea fruits. Background Art

[0002] The core processes of the pre-treatment of oil-tea fruits include screening and cleaning, piling and softening, mechanical shelling, drying and impurity removal, and storage. Among them, mechanical shelling is the key link determining the processing efficiency of oil-tea fruits, and usually, rolling or drum-type equipment is used to separate the pericarp from the tea seeds.

[0003] When using a rolling sheller for shelling oil-tea fruits, a fixed pressure value is usually set, or the pressure value is adjusted depending on manual experience. Since the hardness of oil-tea fruits harvested in different batches varies greatly, a fixed pressure value or an unreasonable adjustment of the pressure value is likely to cause problems such as incomplete shelling or damaged tea seeds during the shelling of oil-tea fruits. Damaged tea seeds will cause oxidation and deterioration of the oil, and incomplete shelling will lead to incomplete shelling, directly affecting the subsequent oil yield or increasing the filter residue load during oil pressing. Summary of the Invention

[0004] The present invention provides a pre-treatment processing technology for oil-tea fruits to solve the problem that the pressure value does not match the shelling requirement of oil-tea fruits during the shelling process, resulting in incomplete shelling or damaged tea seeds. The specific technical solutions adopted are as follows: An embodiment of the present invention provides a pre-treatment processing technology for oil-tea fruits, and the technology includes the following steps: Screen, sort, clean, and pile and soften the oil-tea fruits to obtain softened oil-tea fruits, use an oil-tea fruit shelling device to shell the softened oil-tea fruits, and collect pressure data and vibration data during the shelling of the oil-tea fruits to obtain tea seeds; Preset a plurality of complete tea seeds collected from oil-tea fruits, conduct impact experiment calibration on the complete tea seeds to obtain the average value of the vibration peaks and the standard deviation of the vibration peaks of the complete tea seeds. Denote the acquisition moment corresponding to the peak value of any vibration data as the target acquisition moment, and determine the possibility of damage at the target acquisition moment according to the difference between the vibration data at the target acquisition moment and the average value of the vibration peaks, the time interval between the target acquisition moment and the adjacent acquisition moment, and the difference between the vibration data, as well as the standard deviation of the vibration peaks; Divide the adjacent time periods of the target acquisition moment, and determine the shelling residue index at the target acquisition moment according to the time interval between adjacent vibration data and the difference between the peak values of adjacent vibration data within the adjacent time periods of the target acquisition moment; According to the pressure data, breakage possibility, and shelling residue index at the target acquisition moment, adjust the pressure value applied to the oil-tea fruit shelling equipment at the next acquisition moment after the target acquisition moment, realize the adaptive adjustment of the pressure during the oil-tea fruit shelling process, obtain the shelled tea seeds, dry the shelled tea seeds, and complete the pretreatment processing of the oil-tea fruit.

[0005] Further, the specific steps for screening, sorting, and cleaning the oil-tea fruits are as follows: Use a vibrating screen and a winnowing machine to screen out impurities in the oil-tea fruits; lay out the oil-tea fruits for sorting and remove the bad fruits; wash the oil-tea fruits after removing the bad fruits with clean water; send the washed oil-tea fruits into a spray channel and spray them with high-pressure water with a pressure of 0.2 - 0.3 MPa for 3 - 5 minutes; remove the surface moisture of the washed oil-tea fruits.

[0006] Further, the specific steps for retting the oil-tea fruits are as follows: Evenly stack the oil-tea fruits into a trapezoidal or rectangular pile on a flat ground, with a pile height of 1.0 - 1.5 meters, a pile width of 2 - 3 meters, and an unlimited pile length. The adjacent pile spacing is greater than 1 meter, and cover the surface of the fruit pile with a breathable moisture-retaining material; control the temperature at the core of the pile at 25 - 35 °C and turn the pile once every 12 - 24 hours; keep the covering moist but not dripping; rett for 2 - 5 days.

[0007] Further, for the preset complete tea seeds collected from multiple oil-tea fruits, conduct an impact experiment calibration on the complete tea seeds to obtain the average vibration peak value and the standard deviation of the vibration peak value of the complete tea seeds. The specific method includes: Preset complete tea seeds collected from multiple oil-tea fruits, conduct an impact experiment calibration on the complete tea seeds, and obtain the peak values of the vibration data of all complete tea seeds; Record the average value of the peak values of the vibration data of all complete tea seeds as the average vibration peak value of the complete tea seeds; record the standard deviation of the peak values of the vibration data of all complete tea seeds as the standard deviation of the vibration peak value of the complete tea seeds.

[0008] Further, the specific method for determining the breakage possibility at the target acquisition moment based on the difference between the vibration data at the target acquisition moment and the average vibration peak value, the time interval between the target acquisition moment and the adjacent acquisition moment, and the difference between the vibration data, as well as the standard deviation of the vibration peak value, includes: Record the difference between the vibration data at the target acquisition moment and the average vibration peak value as the first difference at the target acquisition moment; Record the slope determined by the vibration data at the th adjacent acquisition moment before the target acquisition moment and the vibration data at the target acquisition moment as the adjacent slope at the target acquisition moment, where represents the first preset quantity; Multiply the double of the time interval between the target acquisition moment and the valley value of the adjacent nearest vibration data by the standard deviation of the vibration peak value, and denote it as the first product at the target acquisition moment; Denote the ratio of the result of multiplying the first difference at the target acquisition moment by the adjacent slope to the first product as the breakage possibility at the target acquisition moment.

[0009] Further, the method for dividing the adjacent time period of the target acquisition moment is as follows: Take the time period within 1 second before the target acquisition moment as the adjacent time period of the target acquisition moment.

[0010] Further, the specific method for determining the shelling residue index at the target acquisition moment according to the time interval between adjacent vibration data and the difference between the peak values of adjacent vibration data within the adjacent time period of the target acquisition moment includes: Denote the acquisition moment corresponding to the peak value of any vibration data within the adjacent time period of the target acquisition moment as the first acquisition moment, and denote the acquisition moment corresponding to the peak value of the previous adjacent vibration data of the first acquisition moment as the second acquisition moment; Denote the ratio of the vibration data at the second acquisition moment to the vibration data at the first acquisition moment as the first ratio at the first acquisition moment; Denote the ratio of the time interval between the second acquisition moment and the first acquisition moment to as the second ratio at the first acquisition moment; Denote the difference between the number 1 and the linearly normalized value of the second ratio at the first acquisition moment as the second difference at the first acquisition moment, where, represents the first preset threshold; Denote the product of the first ratio and the second difference at the first acquisition moment as the second product at the first acquisition moment; Denote the sum of the second products of the acquisition moments corresponding to the peak values of all vibration data within the adjacent time period of the target acquisition moment as the shelling residue index at the target acquisition moment.

[0011] Further, the specific method for drying the shelled tea seeds includes: Lay the shelled tea seeds evenly in the drying equipment, preheat them at a low temperature of 30 - 40 °C for 10 - 15 minutes; Raise the drying temperature to 50 - 60 °C, control the hot air flow rate to be 0.5 - 1.0 m / s, and continue drying for 2 - 4 hours, turning the tea seeds once every 30 minutes; When the moisture content of the tea seeds drops to 15%, lower the temperature to 40 - 45 °C until the moisture content of the tea seeds drops to the safe moisture content and then stop drying to obtain the dried tea seeds, where the value of the safe moisture content is 12%.

[0012] Further, based on the pressure data, breakage possibility, and hulling residue index at the target acquisition moment, the pressure value applied to the oil-tea fruit hulling device at the next acquisition moment after the target acquisition moment is adjusted to achieve adaptive adjustment of the pressure during the oil-tea fruit hulling process. The specific method includes: Multiply the breakage possibility at the target acquisition moment by the second preset threshold, and denote it as the third product; multiply the hulling residue index at the target acquisition moment by the third preset threshold, and denote it as the fourth product; denote the sum value obtained by adding the difference between the number 1 and the third product to the fourth product as the first coefficient at the target acquisition moment; multiply the pressure data at the target acquisition moment by the first coefficient, and denote it as the pressure adjustment value at the target acquisition moment; According to the pressure adjustment value at the target acquisition moment, perform adaptive adjustment on the pressure applied to the oil-tea fruit hulling device at the next acquisition moment after the target acquisition moment.

[0013] Further, the adaptive adjustment of the pressure applied to the oil-tea fruit hulling device at the next acquisition moment after the target acquisition moment according to the pressure adjustment value at the target acquisition moment. The specific method includes: Adjust the pressure value applied to the oil-tea fruit hulling device at the next acquisition moment after the target acquisition moment to the pressure adjustment value at the target acquisition moment.

[0014] The beneficial effects of the present invention are: This application first pre - processes the oil - tea fruit to obtain softened oil - tea fruit, then performs shelling on the softened oil - tea fruit, and collects pressure data and vibration data during the process of shelling the oil - tea fruit to obtain tea seeds. Considering that the intact shelled oil - tea fruit will hit the discharge bottom plate when falling from the outlet, the generated vibration signal is a sharp single - peak vibration, while when the damaged tea seeds hit the discharge bottom plate, the vibration energy is concentrated at the damaged part, and the collected vibration data shows the characteristics of a single high - amplitude and short - pulse. The rising and decaying rates of the waveform corresponding to the vibration data are faster. Evaluate the possibility that the vibration data collected at the target acquisition moment is the vibration data generated when the damaged tea seeds hit, and obtain the breakage possibility at the target acquisition moment. Further, considering that the impact between the incompletely shelled oil - tea fruit and the discharge bottom plate is a low - amplitude vibration, and at the same time, a secondary vibration coupling effect is generated, while when the completely shelled tea seeds fall onto the discharge bottom plate, only a single rigid - collision vibration is generated. Evaluate the possibility that the vibration data at the target acquisition moment is the vibration data generated by the oil - tea fruit with the pericarp and tea seeds not separated, and obtain the shelling residue index at the target acquisition moment. The greater the shelling residue index at the target acquisition moment, the greater the possibility that the vibration data at the target acquisition moment is the vibration data generated by the oil - tea fruit with the pericarp and tea seeds not separated. At this time, the greater the demand for pressure value in the shelling of the oil - tea fruit, the more the pressure value for shelling should be increased. Finally, according to the pressure data, breakage possibility, and shelling residue index at the target acquisition moment, adjust the pressure value applied to the oil - tea fruit shelling equipment at the next acquisition moment after the target acquisition moment, thereby realizing the adaptive adjustment of pressure during the oil - tea fruit shelling process, solving the problem that the pressure value does not match the oil - tea fruit shelling requirement during the oil - tea fruit shelling process, resulting in incomplete shelling or tea seed breakage, obtaining the shelled tea seeds, drying the shelled tea seeds, completing the pre - treatment processing of the oil - tea fruit, and ensuring the quality of the pre - treatment processing of the oil - tea fruit. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the following - described drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0016] Figure 1 It is a schematic process flow diagram of the pre - treatment processing of an oil - tea fruit provided by an embodiment of the present invention; Figure 2 It is a flow chart for obtaining the breakage possibility provided by an embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0017] To further elaborate on the technical means and effects adopted by this application to achieve the intended invention purpose, the following, in combination with the accompanying drawings and preferred embodiments, details a pre-treatment processing technology for oil-tea fruits according to this application, including its specific implementation manner, structure, features, and effects, as follows. In the following description, different "one embodiment" or "another embodiment" do not necessarily refer to the same embodiment. In addition, the specific features, structures, or characteristics in one or more embodiments can be combined in any suitable form.

[0018] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which this application belongs.

[0019] The following specifically describes the specific solution of a pre-treatment processing technology for oil-tea fruits provided by this application in combination with the accompanying drawings.

[0020] Embodiment 1 Please refer to Figure 1 , which shows a flowchart of the steps of a pre-treatment processing technology for oil-tea fruits provided by Embodiment 1 of this application. The technology includes: Step S001: Screen, sort, clean, and heap-ferment oil-tea fruits to obtain softened oil-tea fruits. Use an oil-tea fruit shelling device to shell the softened oil-tea fruits, and collect pressure data and vibration data during the process of shelling the oil-tea fruits to obtain tea seeds.

[0021] During the picking process of oil-tea fruits, impurities such as leaves, branches, soil, and stones may be mixed in. These impurities will affect the operating efficiency of the subsequent shelling equipment and, due to the different vibration characteristics of the impurities from those of tea seeds, interfere with the accuracy of vibration monitoring. Therefore, it is necessary to screen the oil-tea fruits to screen out the impurities.

[0022] The oil-tea fruits may contain bad fruits. The structural integrity of bad fruits is poor, and their physical characteristics are different from those of normal fresh fruits. They are easily misjudged as incompletely shelled tea seeds during vibration monitoring, affecting the detection accuracy of the shelling process. Therefore, it is necessary to sort the oil-tea fruits to screen out the bad fruits.

[0023] The pollutants attached to the surface of oil-tea fruits directly affect the hygiene standards of subsequent processing and, due to the influence of the pollutants during the shelling process, cause uneven pressure conduction on the surface of the oil-tea fruits, affecting the shelling effect of the oil-tea fruits. Therefore, it is necessary to clean the oil-tea fruits.

[0024] The pericarp structure of immature or hard-shelled oil-tea fruits is dense, and the content of components such as pectin and cellulose in the cell wall is relatively high. Therefore, the pericarp has strong toughness and high hardness. Directly shelling immature or hard-shelled oil-tea fruits is likely to cause problems such as adhesion between the pericarp and the kernel, incomplete shelling, or kernel damage. Performing retting softening treatment on immature or hard-shelled oil-tea fruits can utilize the fruit's own respiration and natural fermentation process to promote the softening and cracking of the pericarp of the oil-tea fruits.

[0025] Perform pretreatment on the oil-tea fruits to obtain softened oil-tea fruits, and the softened oil-tea fruits can enter the shelling process. Specifically, the steps for pretreating the oil-tea fruits include screening, sorting, cleaning, and retting treatment.

[0026] Among them, the specific steps for screening, sorting, and cleaning the oil-tea fruits are as follows: Pour the picked oil-tea fruits into a vibrating screening machine, and screen out impurities with particle sizes significantly larger or smaller than the oil-tea fruits through the vibration of the sieve mesh; Use an air separator to process the screened oil-tea fruits and blow away the light impurities; Spread the processed oil-tea fruits flat on a light-transmitting sorting table for sorting, and remove the bad fruits; Pour the oil-tea fruits after removing the bad fruits into a drum-type washing machine and wash them with clean water. The drum of the drum-type washing machine rotates at a low speed, and through the friction of the brush and the impact of the water flow, remove the loose pollutants such as soil and dust attached to the surface of the oil-tea fruits; Send the washed oil-tea fruits into a spray channel and spray them with high-pressure water with a pressure of 0.20 MPa for 3 minutes to wash away the tiny impurities remaining on the surface of the oil-tea fruits; Spread the washed oil-tea fruits evenly on the mesh belt and remove the water on the surface of the oil-tea fruits through natural draining or centrifugal drying.

[0027] Among them, the specific steps for retting treatment of the oil-tea fruits are as follows: Select a well-ventilated, clean and dry cement floor or a flat floor covered with a plastic backing plate, and evenly stack the oil-tea fruits into a trapezoidal or rectangular pile with a pile height of 1.00 m, a pile width of 2.0 m, and an unlimited pile length. The distance between adjacent piles is greater than 1 m for ventilation. Cover the surface of the fruit pile with breathable and moisture-retaining materials such as wet gunny bags, non-woven fabrics, or bamboo mats to keep the humidity inside the pile stable. At the same time, avoid direct sunlight causing the surface of the oil-tea fruit pile to dry; Insert a temperature and humidity meter into the pile to monitor the temperature at the core of the pile, and control the temperature at the core of the pile at 25-35 °C. Turn the pile once every 12 hours, and use a wooden rake or forklift to turn the fruits at the bottom layer to the upper layer, and mix the fruits in the middle layer and the outer layer to ensure uniform temperature and humidity inside the pile and promote the consistency of the softening of the oil-tea fruits; If the humidity inside the pile is lower than 85%, spray a small amount of clean water on the covering to keep the covering moist but not dripping; Ret retting for 2 days.

[0028] It should be noted that the retting treatment is only carried out on immature or hard-shelled oil-tea fruits.

[0029] In this embodiment, a rolling huller is selected as the oil-tea fruit hulling equipment. The rolling huller generates mechanical force through the relative movement of the rolling roller group, and realizes the crushing of the outer shell of the oil-tea fruit by the synergistic action of frictional force, shear force and extrusion force. The rolling huller usually includes a pair of parallel rolling rollers, and the surfaces of both rolling rollers are smooth or serrated. When the rolling huller works, the oil-tea fruits are evenly conveyed through the feeding port to the gap between the two rollers. The driving roller is driven by a motor to rotate at a high speed, and the driven roller is driven by the frictional force of the material to rotate at a low speed, forming a speed difference. When the oil-tea fruits enter the rolling area, the outer shell of the oil-tea fruits is first affected by the frictional force on the surfaces of the two rollers and is conveyed to the gap between the two rollers. As the roller spacing decreases, the outer shell of the oil-tea fruits bears an increasing extrusion force. At the same time, the shear force generated by the speed difference further tears the outer shell of the oil-tea fruits. Therefore, during the working process of the rolling huller, the pressure applied by the rollers is the key to adjusting the hulling effect, and the specific value of the pressure can be controlled by adjusting the roller spacing.

[0030] Since the hardness of the oil-tea fruits harvested in different batches varies greatly, when hulling these oil-tea fruits, the requirements for the pressure value in the oil-tea fruit hulling are different. Therefore, it is necessary to adjust the pressure to achieve the matching of the pressure value and the oil-tea fruit hulling requirements during the oil-tea fruit hulling process. Specifically, the outer shell of the oil-tea fruits with high moisture content has strong toughness, and the pressure needs to be appropriately increased to enhance the shear force and ensure complete hulling; the outer shell of the oil-tea fruits with low moisture content is brittle, and the pressure can be reduced to avoid damage to the kernels and oxidation and deterioration of the oil.

[0031] In this embodiment, a thin-film pressure sensor is selected as the pressure sensor to monitor the pressure when the rolling roller of the rolling huller contacts the oil-tea fruits. Specifically, 10 pressure sensors are arranged equidistantly on the rubber lining of the rolling roller of the rolling huller at an interval of 5 mm. All the pressure sensors form a pressure sensor array. The flexible printed circuit board FPC is used to connect the pressure data collected by the thin-film pressure sensors to the data acquisition card. The pressure data value at the same acquisition moment is the average value of the pressure data collected by all the pressure sensors in the pressure sensor array, and the sampling frequency of the pressure data is 10 kHz. Among them, the initial value of the pressure applied by the oil-tea fruit hulling equipment is set to 150 N.

[0032] A vibration sensor is installed at the center and the four corners of the discharge bottom plate at the outlet of the rolling huller, and the vibration sensor base is fixed on the bottom surface of the discharge bottom plate using M5 bolts. The flexible printed circuit board FPC is used to connect the vibration data collected by the vibration sensors to the data acquisition card. The vibration data value at the same acquisition moment is the average value of the vibration data collected by all the vibration sensors at this acquisition moment, and the sampling frequency of the vibration data is 10 kHz.

[0033] During the operation of the rolling shelling machine, continuous background noises such as mechanical vibration, motor operation, and material transportation will introduce high-frequency random noises into the vibration data, and the vibration generated when the tea seeds fall and impact will introduce low-frequency mechanical vibration noises into the vibration data, affecting the quality of the collected vibration data. Therefore, low-frequency background vibration noises and high-frequency random noises in the vibration data are filtered out through band-pass filtering to avoid the interference of noises on the quality of the vibration data and subsequent feature analysis.

[0034] Specifically, in this embodiment, an IIR Butterworth band-pass filter is adopted, and the passband range is 100Hz - 5kHz.

[0035] So far, the pressure data and vibration data during the shelling process of the oil-tea fruit are obtained.

[0036] Step S002: Preset a plurality of intact tea seeds collected from oil-tea fruits, conduct impact experiments on the intact tea seeds for calibration, obtain the average value of the vibration peaks and the standard deviation of the vibration peaks of the intact tea seeds. Denote the acquisition moment corresponding to the peak value of any vibration data as the target acquisition moment. Determine the possibility of breakage at the target acquisition moment according to the difference between the vibration data at the target acquisition moment and the average value of the vibration peaks, the time interval between the target acquisition moment and the adjacent acquisition moments and the difference between the vibration data, and the standard deviation of the vibration peaks.

[0037] After the oil-tea fruit is shelled, it will fall from the outlet and impact the discharge bottom plate, generating a vibration signal. The intact tea seed is a dense rigid body, and a sharp single-peak vibration is generated when it impacts. When the shelling pressure is too high, the tea seed is damaged and its structure is incomplete. When the damaged tea seed impacts a rigid surface such as the discharge bottom plate, the vibration energy is concentrated at the damaged part, resulting in the collected vibration data showing the characteristics of a single high amplitude and short pulse, and the rising and decaying rates of the waveform corresponding to the vibration data are faster.

[0038] Use 100 intact tea seeds of oil-tea fruits to conduct impact experiment calibration. Denote the average value of the peak values of the vibration data of all intact tea seeds as the average value of the vibration peaks of the intact tea seeds, and denote the standard deviation of the peak values of the vibration data of all intact tea seeds as the standard deviation of the vibration peaks of the intact tea seeds.

[0039] Identify the peak and valley values of the vibration data collected during the shelling process of the oil-tea fruit. Denote the acquisition moment corresponding to the peak value of any vibration data as the target acquisition moment.

[0040] Determine the possibility of breakage at the target acquisition moment according to the difference between the vibration data at the target acquisition moment and the average value of the vibration peaks, the difference between the vibration data at the target acquisition moment and the vibration data at the adjacent acquisition moments, the time interval between the target acquisition moment and the valley value of the adjacent vibration data, and the standard deviation of the vibration peaks.

[0041] Preferably, as an embodiment of the present application, the difference between the vibration data at the target acquisition moment and the average value of the vibration peaks is denoted as the first difference at the target acquisition moment; the slope determined from the vibration data at the th adjacent acquisition moments before the target acquisition moment and the vibration data at the target acquisition moment is denoted as the adjacent slope at the target acquisition moment; twice the product of the time interval between the target acquisition moment and the valley value of the adjacent nearest vibration data and the standard deviation of the vibration peaks is denoted as the first product at the target acquisition moment; the ratio of the result of the product of the first difference at the target acquisition moment and the adjacent slope to the first product is denoted as the breakage possibility at the target acquisition moment.

[0042] Among them, represents the first preset quantity, and the value of the first preset quantity in this embodiment is 5. The flow chart for obtaining the breakage possibility is as Figure 2 shown.

[0043] When the breakage possibility at the target acquisition moment is greater, the possibility that the vibration data acquired at the target acquisition moment is the vibration data generated by the impact of broken tea seeds is greater. At this time, the requirement for the pressure value during the shelling of the oil-tea fruit is smaller, and the pressure value for shelling should be reduced more. Among them, the first product at the target acquisition moment is for standardization processing to eliminate the difference in the vibration data values caused by oil-tea fruits of different batches.

[0044] The breakage possibility at the acquisition moment corresponding to the peak value of any vibration data can be obtained by the same method.

[0045] Thus far, the breakage possibilities at the acquisition moments corresponding to the peak values of all vibration data are obtained.

[0046] Step S003: Divide the adjacent time periods of the target acquisition moment, and determine the shelling residue index at the target acquisition moment according to the time interval between adjacent vibration data and the difference between the peak values of adjacent vibration data within the adjacent time periods of the target acquisition moment.

[0047] When the shelling pressure is too small, the phenomenon of incomplete shelling of the oil-tea fruit and the non-separation of the outer peel of the oil-tea fruit and the tea seeds will occur. The outer peel of the oil-tea fruit with shell has an elastic fiber structure. Therefore, when the incompletely shelled oil-tea fruit falls onto the discharge bottom plate, it will collide with the discharge bottom plate, generating a secondary vibration coupling effect while generating a low-amplitude vibration. The tea seeds inside the incompletely shelled oil-tea fruit will impact the inner wall of the peel due to inertia, triggering secondary vibration. While the completely shelled tea seeds only generate a single rigid collision vibration when falling onto the discharge bottom plate.

[0048] Divide the adjacent time periods of the target acquisition moment, and determine the shelling residue index at the target acquisition moment according to the time interval between adjacent vibration data and the difference between the peak values of adjacent vibration data within the adjacent time periods of the target acquisition moment.

[0049] Take the time period within 1 second before the target acquisition moment as the adjacent time period of the target acquisition moment. Denote the acquisition moment corresponding to the peak value of any vibration data within the adjacent time period of the target acquisition moment as the first acquisition moment, denote the acquisition moment corresponding to the peak value of the vibration data adjacent to the previous one of the first acquisition moment as the second acquisition moment, and denote the ratio of the vibration data at the second acquisition moment to that at the first acquisition moment as the first ratio at the first acquisition moment; Denote the ratio of the time interval between the second acquisition moment and the first acquisition moment to as the second ratio at the first acquisition moment; Denote the difference between the number 1 and the linear normalization value of the second ratio at the first acquisition moment as the second difference at the first acquisition moment; Denote the product of the first ratio at the first acquisition moment and the second difference as the second product at the first acquisition moment. Denote the sum of the accumulations of the second products of the acquisition moments corresponding to the peak values of all vibration data within the adjacent time period of the target acquisition moment as the shelling residue index of the target acquisition moment.

[0050] It should be noted that when the time for collecting vibration data before the target acquisition moment is less than 1 second, the target acquisition moment will not be analyzed. Denote it as the first preset threshold, and the value of the first preset threshold in this embodiment is 10 ms. It should be noted that this embodiment uses the Z-Score standard normalization method to calculate the normalization value. In the actual application process, the implementer can use other methods of existing technologies such as the maximum-minimum normalization method, sigmoid function, etc. to calculate the normalization value, which is not limited here.

[0051] The first ratio at the first acquisition moment is used to evaluate the attenuation degree of the peak energy of two adjacent vibrations. The larger the first ratio is, the greater the possibility that the vibration data at the first acquisition moment is generated by the oil-tea fruit with the pericarp and tea seeds not separated. The second ratio at the first acquisition moment is used to evaluate the time interval between two adjacent vibrations. When the difference between the time interval between two adjacent vibrations and the first preset threshold is greater, the greater the possibility that the vibration data at the first acquisition moment is generated by the oil-tea fruit with the pericarp and tea seeds not separated, where the first preset threshold is the standard reference time interval when the completely shelled tea seeds fall onto the discharge bottom plate. Therefore, the larger the shelling residue index of the target acquisition moment is, the greater the possibility that the vibration data at the target acquisition moment is generated by the oil-tea fruit with the pericarp and tea seeds not separated. At this time, the greater the demand for the pressure value in the oil-tea fruit shelling is, and the more the pressure value for shelling should be increased.

[0052] The shelling residue index of the acquisition moment corresponding to the peak value of any vibration data can be obtained by the same method.

[0053] Thus, obtain the shelling residue index at the acquisition moment corresponding to the peak value of all vibration data.

[0054] Step S004: According to the pressure data, the possibility of breakage, and the shelling residue index at the target acquisition moment, adjust the pressure value applied by the oil-tea fruit shelling device at the next acquisition moment after the target acquisition moment, so as to achieve the adaptive adjustment of the pressure during the oil-tea fruit shelling process, obtain the shelled tea seeds, and dry the shelled tea seeds to complete the pretreatment processing of the oil-tea fruit.

[0055] Adjust the pressure data according to the possibility of breakage and the shelling residue index at the target acquisition moment to obtain the pressure adjustment value at the target acquisition moment.

[0056] Denote the product of the possibility of breakage at the target acquisition moment and the second preset threshold as the third product; denote the product of the shelling residue index at the target acquisition moment and the third preset threshold as the fourth product; denote the sum value obtained by adding the difference between the number 1 and the third product and the fourth product as the first coefficient at the target acquisition moment; denote the product of the pressure data at the target acquisition moment and the first coefficient as the pressure adjustment value at the target acquisition moment.

[0057] Among them, in this embodiment, the value of the second preset threshold is 0.5, and the value of the third preset threshold is 0.3.

[0058] The pressure adjustment value at the acquisition moment corresponding to the peak value of any vibration data can be obtained in the same way.

[0059] Thus, obtain the pressure adjustment values at the acquisition moments corresponding to the peak values of all vibration data.

[0060] For the target acquisition moment, adjust the pressure value applied by the oil-tea fruit shelling device at the next acquisition moment after the target acquisition moment to the pressure adjustment value at the target acquisition moment, while for all acquisition moments that are not the target acquisition moment, do not adjust the pressure at the next adjacent acquisition moment.

[0061] It can be understood that for the acquisition moment corresponding to the peak value of any vibration data, the pressure value applied by the oil-tea fruit shelling device at the next adjacent acquisition moment is the pressure adjustment value at the acquisition moment corresponding to the peak value of the vibration data.

[0062] Thus, the adaptive adjustment of the pressure is realized during the oil-tea fruit shelling process, and the shelled tea seeds are obtained.

[0063] The shelled tea seeds still contain relatively high moisture, and it is necessary to dry the shelled tea seeds to avoid mildew and rancidity caused by microbial reproduction, enzymatic reactions, or oxidative deterioration during storage, which will affect the oil yield and oil quality of camellia seeds. In addition, reducing the moisture content of the shelled tea seeds to the safe moisture content can reduce the energy consumption of subsequent oil pressing and other processes, and avoid equipment corrosion or reduced processing efficiency caused by excessive moisture. Among them, in this embodiment, the value of the safe moisture content is 12%.

[0064] The drying of the shelled tea seeds is carried out in the following specific steps: evenly spread the shelled tea seeds on a drying device such as a hot air drying oven, a fluidized bed dryer, or a belt dryer, preheat at a low temperature of 30 - 40°C for 10 minutes to initially evaporate the surface moisture of the shelled tea seeds and reduce the agglomeration phenomenon during the subsequent drying process; raise the drying temperature to 50 - 60°C, control the hot air flow rate at 0.50 m / s, and continuously dry for 2 hours. During this period, turn the tea seeds once every 30 minutes to ensure uniform heating; real-time monitor the moisture content of the tea seeds through an on-line moisture detector. When the moisture content of the tea seeds drops to 15%, lower the temperature to 40 - 45°C for slow drying until the moisture content of the tea seeds drops to the safe moisture content and then stop the machine to obtain the dried tea seeds; transfer the dried tea seeds to a cool and ventilated place and spread them out for cooling for 30 minutes to balance the internal moisture of the dried tea seeds to the surface and avoid the problem of condensation and moisture return affected by the internal and external humidity difference during storage; further remove impurities through air separation, and store the tea seeds after removing impurities in a dry, ventilated, and cool environment.

[0065] Thus, the pretreatment processing of camellia fruits is completed.

[0066] Example 2 Please refer to Figure 1 , which shows the process flow chart of a pretreatment processing technology of a camellia fruit provided in Embodiment 1 of the present application. This technology includes: Step S001: Screen, sort, clean, and heap the camellia fruits to obtain softened camellia fruits, use a camellia fruit shelling device to shell the softened camellia fruits, and collect pressure data and vibration data during the process of shelling the camellia fruits to obtain tea seeds.

[0067] The specific steps for screening, sorting, and cleaning camellia oleifera fruits are as follows: Pour the picked camellia oleifera fruits into a vibrating screening machine, and screen out impurities with particle sizes significantly larger or smaller than the camellia oleifera fruits through the vibration of the sieve mesh; Use a winnowing machine to process the screened camellia oleifera fruits and blow away the lightweight impurities; Lay the processed camellia oleifera fruits flat on a transparent sorting table for sorting, and remove the bad fruits; Pour the camellia oleifera fruits after removing the bad fruits into a drum-type cleaning machine, and wash them with clean water. The drum of the drum-type cleaning machine rotates at a low speed, and through the friction of the brush and the impact of the water flow, remove the loose pollutants such as soil and dust attached to the surface of the camellia oleifera fruits; Send the washed camellia oleifera fruits into a spray channel, and spray them with high-pressure water with a pressure of 0.30 MPa for 5 minutes to wash away the tiny impurities remaining on the surface of the camellia oleifera fruits; Lay the washed camellia oleifera fruits evenly on the mesh belt, and remove the water on the surface of the camellia oleifera fruits through natural drainage or centrifugal drying.

[0068] Among them, the specific steps for retting treatment of camellia oleifera fruits are as follows: Select a well-ventilated, clean and dry cement floor or a flat floor covered with plastic pads, and evenly stack the camellia oleifera fruits into a trapezoidal or rectangular pile with a pile height of 1.50 meters, a pile width of 3.0 meters, and an unlimited pile length. The distance between adjacent piles is greater than 1 meter for ventilation. Cover the surface of the fruit pile with breathable and moisture-retaining materials such as wet gunny bags, non-woven fabrics or bamboo mats to keep the humidity inside the pile stable. At the same time, avoid direct sunlight causing the surface of the camellia oleifera fruit pile to dry; Insert a temperature and humidity meter into the pile to monitor the temperature at the center of the pile, and control the temperature at the center of the pile at 25-35°C. Turn the pile once every 24 hours, and use a wooden rake or forklift to turn the fruits at the bottom layer to the upper layer, and mix the fruits in the middle layer and the outer layer to ensure uniform temperature and humidity inside the pile and promote the consistency of the softening of the camellia oleifera fruits; If the humidity inside the pile is lower than 85%, spray a small amount of clean water on the covering to keep the covering moist but not dripping; Ret retting for 5 days.

[0069] The remaining steps are processed according to the exactly same steps as in Embodiment 1 of this application to obtain the pressure data and vibration data during the process of shelling camellia oleifera fruits to obtain tea seeds.

[0070] Steps S002 and S003 are processed according to the exactly same steps as in Embodiment 1 of this application to obtain the shelling residue index at the acquisition moment corresponding to the peak value of all vibration data.

[0071] Step S004, according to the pressure data, breakage possibility, and shelling residue index at the target acquisition moment, adjust the pressure value applied to the camellia oleifera fruit shelling equipment at the next acquisition moment after the target acquisition moment to achieve adaptive adjustment of the pressure during the camellia oleifera fruit shelling process, obtain the shelled tea seeds, and dry the shelled tea seeds to complete the pretreatment processing of the camellia oleifera fruits.

[0072] Dry the shelled tea seeds. The specific steps are as follows: evenly spread the shelled tea seeds on a drying device such as a hot air drying oven, a fluidized bed dryer, or a belt dryer, preheat at a low temperature of 30 - 40 °C for 15 minutes to initially evaporate the surface moisture of the shelled tea seeds and reduce the agglomeration phenomenon during the subsequent drying process; raise the drying temperature to 50 - 60 °C, control the hot air flow rate at 1.00 m / s, and continuously dry for 4 hours. During this period, turn the tea seeds once every 30 minutes to ensure uniform heating; real-time monitor the moisture content of the tea seeds through an online moisture detector. When the moisture content of the tea seeds drops to 15%, lower the temperature to 40 - 45 °C for slow drying until the moisture content of the tea seeds drops to the safe moisture content and then stop the machine to obtain the dried tea seeds; transfer the dried tea seeds to a cool and ventilated place and lay them flat to cool for 30 minutes to balance the internal moisture of the dried tea seeds to the surface and avoid the problem of condensation and moisture return due to the influence of the internal and external humidity difference during storage; further remove impurities through air separation, and store the tea seeds after removing impurities in a dry, ventilated, and cool environment. Among them, in this embodiment, the value of the safe moisture content is 12%.

[0073] The remaining steps are processed according to the exactly same steps as in Embodiment 1 of the present application to obtain the dried shelled tea seeds.

[0074] Thus, the pretreatment processing of the oil-tea fruit is completed.

[0075] Embodiment 3 Please refer to Figure 1 , which shows the process flow chart of a pretreatment processing technology of an oil-tea fruit provided by Embodiment 1 of the present application. This technology includes: Step S001: Screen, sort, clean, and heap the oil-tea fruit to obtain the softened oil-tea fruit, use an oil-tea fruit shelling device to shell the softened oil-tea fruit, and collect pressure data and vibration data during the process of shelling the oil-tea fruit to obtain tea seeds.

[0076] The specific steps for screening, sorting, and cleaning the oil-tea fruit are as follows: pour the picked oil-tea fruit into a vibrating screen, and screen out impurities with particle sizes significantly larger or smaller than the oil-tea fruit through the vibration of the screen mesh; use an air separator to process the screened oil-tea fruit and blow away the light impurities; lay the processed oil-tea fruit flat on a transparent sorting table for sorting to remove the bad fruits; pour the oil-tea fruit after removing the bad fruits into a drum washing machine and wash with clean water. The drum of the drum washing machine rotates at a low speed, and through the friction of the brush and the impact of the water flow, remove the loose pollutants such as soil and dust attached to the surface of the oil-tea fruit; send the washed oil-tea fruit into a spray channel and spray with a high-pressure water flow at a pressure of 0.25 MPa for 4 minutes to wash away the tiny impurities remaining on the surface of the oil-tea fruit; evenly spread the washed oil-tea fruit on a mesh belt and remove the surface moisture of the oil-tea fruit through natural drainage or centrifugal drying.

[0077] Among them, the specific steps for piling and retting camellia oleifera fruits are as follows: Select a well-ventilated, clean and dry cement floor or a flat floor covered with plastic pads, and evenly stack the camellia oleifera fruits into a trapezoidal or rectangular pile with a pile height of 1.25 meters, a pile width of 2.5 meters, and an unlimited pile length. The adjacent pile spacing is greater than 1 meter for ventilation. Cover the surface of the fruit pile with breathable and moisture-retaining materials such as wet gunny bags, non-woven fabrics or bamboo mats to keep the humidity inside the pile stable. At the same time, avoid direct sunlight causing the surface of the camellia oleifera fruit pile to dry. Insert a temperature and humidity meter into the pile to monitor the temperature at the core of the pile, and control the temperature at the core of the pile at 25-35°C. Turn the pile once every 18 hours, and use a wooden rake or forklift to turn the fruits at the bottom layer to the upper layer, and mix the fruits in the middle layer and the outer layer to ensure uniform temperature and humidity inside the pile and promote the consistency of the softening of camellia oleifera fruits. If the humidity inside the pile is lower than 85%, spray a small amount of clear water on the covering to keep the covering moist but not dripping. Pile and rett for 4 days.

[0078] The remaining steps are processed according to the exactly same steps as in Embodiment 1 of the present application to obtain the pressure data and vibration data during the process of shelling camellia oleifera fruits to obtain tea seeds.

[0079] Steps S002 and S003 are processed according to the exactly same steps as in Embodiment 1 of the present application to obtain the shelling residue index at the acquisition moment corresponding to the peak value of all vibration data.

[0080] Step S004: According to the pressure data, the possibility of breakage and the shelling residue index at the target acquisition moment, adjust the value of the pressure applied to the camellia oleifera fruit shelling equipment at the next acquisition moment after the target acquisition moment, realize the adaptive adjustment of the pressure during the camellia oleifera fruit shelling process, obtain the shelled tea seeds, dry the shelled tea seeds, and complete the pretreatment processing of camellia oleifera fruits.

[0081] The specific steps for drying the shelled tea seeds are as follows: Evenly spread the shelled tea seeds in drying equipment such as a hot air drying oven, a fluidized bed dryer or a belt dryer, preheat at a low temperature of 30-40°C for 13 minutes to initially evaporate the surface moisture of the shelled tea seeds and reduce the caking phenomenon during the subsequent drying process. Raise the drying temperature to 50-60°C, control the hot air flow rate at 0.75 m / s, and continuously dry for 3 hours. During this period, turn the tea seeds once every 30 minutes to ensure uniform heating. Real-time monitor the moisture content of the tea seeds through an on-line moisture detector. When the moisture content of the tea seeds drops to 15%, lower the temperature to 40-45°C for slow-speed drying until the moisture content of the tea seeds drops to the safe moisture content and then stop the machine to obtain the dried tea seeds. Transfer the dried tea seeds to a cool and ventilated place and lay them flat to cool for 30 minutes to balance the internal moisture of the dried tea seeds to the surface and avoid the problem of condensation and moisture return caused by the internal and external humidity difference during storage. Further remove impurities through air separation, and store the tea seeds after removing impurities in a dry, ventilated and cool environment. Among them, the value of the safe moisture content in this embodiment is 12%.

[0082] The remaining steps are processed in exactly the same steps as in Embodiment 1 of the present application to obtain dried shelled tea seeds.

[0083] Thus, the pretreatment processing of the oil-tea fruit is completed.

[0084] To verify the effectiveness of the present solution, multiple comparative examples are set, specifically: Comparative Example 1: The value of the pressure applied by the oil-tea fruit shelling device is set to a constant value of 100 N. During the oil-tea fruit shelling process, the pressure applied by the oil-tea fruit shelling device is not adjusted, and the remaining steps and process parameters are kept exactly the same as in Embodiment 1 of the present application to obtain the tea seeds after the pretreatment processing of the oil-tea fruit in Comparative Example 1.

[0085] Comparative Example 2: The value of the pressure applied by the oil-tea fruit shelling device is set to a constant value of 150 N. During the oil-tea fruit shelling process, the pressure applied by the oil-tea fruit shelling device is not adjusted, and the remaining steps and process parameters are kept exactly the same as in Embodiment 1 of the present application to obtain the tea seeds after the pretreatment processing of the oil-tea fruit in Comparative Example 2.

[0086] Comparative Example 3: The value of the pressure applied by the oil-tea fruit shelling device is set to a constant value of 200 N. During the oil-tea fruit shelling process, the pressure applied by the oil-tea fruit shelling device is not adjusted, and the remaining steps and process parameters are kept exactly the same as in Embodiment 1 of the present application to obtain the tea seeds after the pretreatment processing of the oil-tea fruit in Comparative Example 3.

[0087] To verify the performance of the tea seeds after the pretreatment processing of the oil-tea fruit in the present application, performance tests are carried out on the tea seeds obtained after the pretreatment processing of the oil-tea fruit in Embodiment 1 of the present application and each comparative example, and the test results are shown in Table 1.

[0088] Table 1 Comparison table of oil-tea fruit shelling pressures As can be seen from Table 1, during the pretreatment processing of the oil-tea fruit, during the oil-tea fruit shelling process, the adaptive adjustment of the pressure is carried out, and the shelling residue rate is the smallest, the tea seed breakage rate is the smallest and the value of the tea seed breakage rate is the most stable, the oil yield is the highest, and the acid value of the refined oil is the smallest. The data in Table 1 shows that during the oil-tea fruit shelling process, the adaptive adjustment of the pressure is carried out, the pressure control is more accurate, the shelling effect is more thorough, the tea seed breakage rate is also lower, avoiding mechanical damage caused by excessive extrusion, ensuring the structural integrity of the tea seeds, and laying a good foundation for subsequent oil extraction; further, during the oil-tea fruit shelling process, the adaptive adjustment of the pressure is carried out, the oil yield is the highest and the acid value of the refined oil is the smallest, indicating that the adaptive adjustment of the pressure can ensure high oil extraction efficiency while making the quality of the extracted oil stable.

[0089] The above-described embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them; modifying the technical solutions described in the foregoing embodiments, or equivalently replacing some of the technical features therein, does not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application, and should all be included within the protection scope of the present application.

Claims

1. A pre-treatment processing technology for oil-tea fruits, characterized in that, The process includes the following steps: Screen, sort, clean and heap retting the oil-tea fruits to obtain softened oil-tea fruits, use the oil-tea fruit shelling equipment to shell the softened oil-tea fruits, and collect pressure data and vibration data during the process of shelling the oil-tea fruits to obtain tea seeds; Preset a plurality of complete tea seeds collected from oil-tea fruits, conduct impact experiment calibration on the complete tea seeds to obtain the average value of the vibration peak value and the standard deviation of the vibration peak value of the complete tea seeds, record the acquisition moment corresponding to the peak value of any vibration data as the target acquisition moment, and determine the possibility of breakage at the target acquisition moment according to the difference between the vibration data at the target acquisition moment and the average value of the vibration peak value, the time interval between the target acquisition moment and the adjacent acquisition moment and the difference between the vibration data, and the standard deviation of the vibration peak value; Divide the adjacent time periods of the target acquisition moment, and determine the shelling residue index of the target acquisition moment according to the time interval between the adjacent vibration data and the difference between the peak values of the adjacent vibration data within the adjacent time periods of the target acquisition moment; Adjust the pressure value applied to the oil-tea fruit shelling equipment at the next acquisition moment according to the pressure data, the possibility of breakage and the shelling residue index at the target acquisition moment, realize the adaptive adjustment of the pressure during the oil-tea fruit shelling process, obtain the shelled tea seeds, dry the shelled tea seeds, and complete the pretreatment processing of the oil-tea fruits.

2. The pre-treatment processing technology of a kind of oil-tea fruit according to claim 1, characterized in that, The specific steps for screening, sorting and cleaning the oil-tea fruits are as follows: Use a vibrating screen and a winnowing machine to screen out impurities in the oil-tea fruits; lay and sort the oil-tea fruits flat to remove bad fruits; use clean water to wash the oil-tea fruits after removing the bad fruits; send the washed oil-tea fruits into a spray channel and spray them with high-pressure water with a pressure of 0.2 - 0.3 MPa for 3 - 5 minutes; remove the surface moisture of the washed oil-tea fruits.

3. The pretreatment processing technology of a kind of oil-tea fruit according to claim 1, characterized in that, The specific steps for heap retting the oil-tea fruits are as follows: Evenly stack the oil-tea fruits into a trapezoidal or rectangular pile on a flat ground, with a pile height of 1.0 - 1.5 meters, a pile width of 2 - 3 meters, an unlimited pile length, and an adjacent pile spacing of more than 1 meter, and cover the surface of the fruit pile with a breathable moisture-holding material; control the temperature at the core of the pile at 25 - 35 °C and turn the pile over every 12 - 24 hours; keep the covering material moist but not dripping; heap retting for 2 - 5 days.

4. The pre-treatment processing technology of a kind of oil-tea fruit according to claim 1, characterized in that, The method for presetting a plurality of complete tea seeds collected from oil-tea fruits, conducting impact experiment calibration on the complete tea seeds, and obtaining the average value of the vibration peak value and the standard deviation of the vibration peak value of the complete tea seeds specifically includes: Preset a plurality of complete tea seeds collected from oil-tea fruits, conduct impact experiment calibration on the complete tea seeds, and obtain the peak values of the vibration data of all complete tea seeds; Record the average value of the peak values of the vibration data of all complete tea seeds as the average value of the vibration peak value of the complete tea seeds; record the standard deviation of the peak values of the vibration data of all complete tea seeds as the standard deviation of the vibration peak value of the complete tea seeds.

5. The pretreatment processing technology of an oil-tea camellia fruit according to claim 1, characterized in that, The method for determining the possibility of breakage at the target acquisition moment according to the difference between the vibration data at the target acquisition moment and the average value of the vibration peak value, the time interval between the target acquisition moment and the adjacent acquisition moment and the difference between the vibration data, and the standard deviation of the vibration peak value specifically includes: The difference between the vibration data at the target acquisition moment and the average value of the vibration peaks is denoted as the first difference at the target acquisition moment; The slope determined by the vibration data at the adjacent acquisition times before the target acquisition time and the vibration data at the target acquisition time is denoted as the adjacent slope at the target acquisition time, where represents the first preset quantity; The product of twice the time interval between the target acquisition moment and the valley value of the adjacent nearest vibration data and the standard deviation of the vibration peaks is denoted as the first product at the target acquisition moment; The ratio of the result of the product of the first difference at the target acquisition moment and the adjacent slope to the first product is denoted as the breakage possibility at the target acquisition moment.

6. The pretreatment processing technology of a kind of oil-tea fruit according to claim 1, characterized in that, The method for dividing the adjacent time period of the target acquisition moment is as follows: The time period within 1 second before the target acquisition moment is used as the adjacent time period of the target acquisition moment.

7. The pretreatment processing technology of an oil-tea fruit according to claim 1, characterized in that, The specific method for determining the shelling residue index at the target acquisition moment according to the time interval between adjacent vibration data and the difference between the peaks of adjacent vibration data within the adjacent time period of the target acquisition moment includes: The acquisition moment corresponding to the peak value of any vibration data within the adjacent time period of the target acquisition moment is denoted as the first acquisition moment, and the acquisition moment corresponding to the peak value of the previous adjacent vibration data of the first acquisition moment is denoted as the second acquisition moment; the ratio of the vibration data at the second acquisition moment to the first acquisition moment is denoted as the first ratio at the first acquisition moment; The time interval between the second acquisition moment and the first acquisition moment is compared with and the ratio is denoted as the second ratio at the first acquisition moment. The difference between the number 1 and the linearly normalized value of the second ratio at the first acquisition moment is denoted as the second difference at the first acquisition moment, where represents the first preset threshold; The product of the first ratio at the first acquisition moment and the second difference is denoted as the second product at the first acquisition moment; The sum of the second products of the acquisition moments corresponding to the peak values of all vibration data within the adjacent time period of the target acquisition moment is denoted as the shelling residue index at the target acquisition moment.

8. The pre-treatment processing technology of an oil-tea camellia fruit according to claim 1, characterized in that, The specific method for drying the shelled tea seeds includes: The shelled tea seeds are evenly spread in the drying equipment and preheated at a low temperature of 30 - 40 °C for 10 - 15 minutes; the drying temperature is increased to 50 - 60 °C, the hot air flow rate is controlled at 0.5 - 1.0 m / s, and drying is continued for 2 - 4 hours, with the tea seeds being turned over every 30 minutes; when the moisture content of the tea seeds drops to 15%, the temperature is reduced to 40 - 45 °C until the moisture content of the tea seeds drops to the safe moisture content and then drying is stopped to obtain the dried tea seeds, where the value of the safe moisture content is 12%.

9. The pretreatment processing technology of a kind of oil-tea fruit according to claim 1, characterized in that, The specific method for adjusting the pressure value applied to the oil-tea fruit shelling equipment at the next acquisition moment according to the pressure data, breakage possibility, and shelling residue index at the target acquisition moment to achieve adaptive adjustment of the pressure during the oil-tea fruit shelling process includes: The product of the breakage possibility at the target acquisition moment and the second preset threshold is denoted as the third product; the product of the shelling residue index at the target acquisition moment and the third preset threshold is denoted as the fourth product; the sum of the difference between the number 1 and the third product plus the fourth product is denoted as the first coefficient at the target acquisition moment; the product of the pressure data at the target acquisition moment and the first coefficient is denoted as the pressure adjustment value at the target acquisition moment; According to the pressure adjustment value at the target acquisition moment, the pressure applied to the oil-tea fruit shelling equipment at the next acquisition moment is adaptively adjusted.

10. The pre-treatment processing technology of an oil-tea fruit according to claim 9, characterized in that, Adapting the pressure applied to the oil-tea fruit shelling device at the next acquisition moment after the target acquisition moment according to the pressure adjustment value at the target acquisition moment, the specific method included is as follows: Adjust the value of the pressure applied to the oil-tea fruit shelling device at the next acquisition moment after the target acquisition moment to the pressure adjustment value at the target acquisition moment.

Images