A kind of pre-treatment processing technology of oil-tea camellia fruit

Abstract

The present invention relates to the technical field of raw material production of fat or fatty oil, and proposes a pre-processing process for tea fruit, comprising: screening, sorting, cleaning, and composting tea fruit to obtain softened tea fruit; collecting pressure data and vibration data during the shelling process of the softened tea fruit; marking a target collection time, determining the damage probability at the target collection time; determining a shelling residue index at the target collection time; adjusting the pressure value applied by tea fruit shelling equipment at a collection time immediately following the target collection time based on the pressure data, damage probability, and shelling residue index at the target collection time, thereby achieving adaptive adjustment of pressure during the shelling process; obtaining shelled tea seeds; and drying the shelled tea seeds to complete the pre-processing of the tea fruit. The present invention aims to adaptively determine the pressure value during the shelling process of the tea fruit to avoid incomplete shelling or tea seed damage.

Description

Technical Field

[0001] The invention relates to the technical field of producing fat or fatty oil from raw materials, and in particular to a pre-treatment process of oil-tea camellia fruit. Background Art

[0002] The core processes of tea fruit pre-processing include screening and cleaning, composting and softening, mechanical shelling, drying, dehulling, and storage. Mechanical shelling is crucial for tea fruit processing efficiency, typically using rolling or drum-type equipment to separate the peel from the seeds.

[0003] When using a roller sheller to shell tea fruit, a fixed pressure value is usually set, or the pressure value is adjusted manually based on experience. Due to the large difference in hardness between different batches of tea fruit, fixed pressure values ​​or unreasonable pressure adjustment can easily lead to incomplete shelling or tea seed damage during the shelling process. Tea seed damage can cause oil oxidation and deterioration, and incomplete shelling can lead to incomplete shelling, which directly affects the subsequent oil yield or increases the filter residue load during oil extraction. Summary of the Invention

[0004] The present invention provides a pre-treatment process for tea fruit to solve the problem that the pressure value during the shelling process of tea fruit does not match the shelling requirements of the tea fruit, resulting in incomplete shelling or damage to the tea seeds. The technical solution adopted is as follows:

[0005] One embodiment of the present invention provides a pre-treatment process for tea fruit, the process comprising the following steps:

[0006] Screening, sorting, cleaning, and composting tea fruits to obtain softened tea fruits, which are then shelled using tea fruit shelling equipment. Pressure and vibration data are collected during the shelling process to obtain tea seeds.

[0007] A plurality of intact tea seeds collected from oil-tea camellia fruits are preset, and an impact test calibration is performed on the intact tea seeds to obtain the average vibration peak value and the standard deviation of the vibration peak value of the intact tea seeds. The collection time corresponding to the peak value of any vibration data is recorded as the target collection time. The damage probability at the target collection time is determined based on the difference between the vibration data at the target collection time and the average vibration peak value, the time interval between the target collection time and adjacent collection times and the difference between the vibration data, and the standard deviation of the vibration peak value;

[0008] Dividing adjacent time periods of the target collection moment into adjacent time periods, and determining a shelling residue index at the target collection moment based on a difference between time intervals of adjacent vibration data and peak values ​​of adjacent vibration data within the adjacent time periods of the target collection moment;

[0009] According to the pressure data, damage possibility and shelling residue index at the target collection time, the pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection time of the target collection time is adjusted to achieve adaptive adjustment of the pressure during the shelling process of the oil-tea camellia fruit, obtain the shelled tea seeds, dry the shelled tea seeds, and complete the pre-processing of the oil-tea camellia fruit.

[0010] Furthermore, the specific steps of screening, sorting and cleaning the oil-tea camellia fruits are as follows:

[0011] Use a vibrating screening machine and an air separator to screen out impurities from the oil tea fruit; spread the oil tea fruit flat for sorting and remove bad fruits; use clean water to wash the oil tea fruit after removing the bad fruits; send the washed oil tea fruit into a spray channel and spray it with high-pressure water flow at a pressure of 0.2-0.3MPa for 3-5 minutes; remove moisture from the surface of the washed oil tea fruit.

[0012] Furthermore, the specific steps of composting the oil-tea camellia fruit are as follows:

[0013] On a flat surface, stack the tea fruits evenly into trapezoidal or rectangular piles, with a height of 1.0-1.5 meters, a width of 2-3 meters, and no limit on the length. The distance between adjacent piles should be greater than 1 meter. Cover the surface of the fruit pile with breathable and moisturizing material. Control the temperature at the center of the pile at 25-35℃ and turn the pile over every 12-24 hours. Keep the covering moist but not dripping. Let the pile ferment for 2-5 days.

[0014] Furthermore, the whole tea seeds collected from a plurality of oil-tea camellia fruits are preset, and the whole tea seeds are subjected to impact test calibration to obtain the vibration peak value average and vibration peak value standard deviation of the whole tea seeds, including the specific method of:

[0015] Preset multiple complete tea seeds collected from oil-tea camellia fruits, perform impact test calibration on the complete tea seeds, and obtain the peak value of vibration data of all complete tea seeds;

[0016] The average value of the peak values ​​of the vibration data of all intact tea seeds is recorded as the average value of the vibration peak values ​​of the intact tea seeds; the standard deviation of the peak values ​​of the vibration data of all intact tea seeds is recorded as the standard deviation of the vibration peak values ​​of the intact tea seeds.

[0017] Furthermore, the damage possibility at the target collection moment is determined based on the difference between the vibration data at the target collection moment and the average value of the vibration peak value, the difference between the time interval and the vibration data between the target collection moment and adjacent collection moments, and the standard deviation of the vibration peak value, including the specific method of:

[0018] The difference between the vibration data at the target collection time and the average value of the vibration peak value is recorded as the first difference at the target collection time;

[0019] Before the target collection time The slope determined by the vibration data at adjacent collection moments and the vibration data at the target collection moment is recorded as the adjacent slope at the target collection moment, where: Indicates a first preset quantity;

[0020] The product of twice the time interval between the target acquisition time and the nearest valley value of the adjacent vibration data and the standard deviation of the vibration peak value is recorded as the first product of the target acquisition time;

[0021] The ratio of the product of the first difference value at the target acquisition time and the adjacent slope to the first product is recorded as the damage possibility at the target acquisition time.

[0022] Furthermore, the method for dividing the adjacent time periods of the target collection moment is as follows:

[0023] The time period within 1 second before the target collection time is regarded as the adjacent time period of the target collection time.

[0024] Furthermore, the shelling residue index at the target collection moment is determined based on the difference between the time intervals of adjacent vibration data and the peak values ​​of adjacent vibration data in adjacent time periods at the target collection moment, including the specific method of:

[0025] The collection time corresponding to the peak value of any vibration data in the time period adjacent to the target collection time is recorded as the first collection time, and the collection time corresponding to the peak value of the vibration data immediately before the first collection time is recorded as the second collection time; the ratio of the vibration data at the second collection time to the first collection time is recorded as the first ratio of the first collection time;

[0026] The time interval between the second acquisition moment and the first acquisition moment is The ratio is recorded as the second ratio at the first acquisition time; the difference between the number 1 and the linear normalized value of the second ratio at the first acquisition time is recorded as the second difference at the first acquisition time, where, represents a first preset threshold;

[0027] The product of the first ratio and the second difference at the first acquisition time is recorded as the second product at the first acquisition time;

[0028] The cumulative sum of the second products of the collection times corresponding to the peak values ​​of all vibration data in the adjacent time periods of the target collection time is recorded as the shelling residue index of the target collection time.

[0029] Furthermore, the shelled tea seeds are dried, including the following specific methods:

[0030] 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 to 0.5-1.0m / s, and the drying is continued for 2-4 hours, and the tea seeds are turned over every 30 minutes; when the moisture content of the tea seeds drops to 15%, the temperature is lowered to 40-45°C, and the drying is stopped until the moisture content of the tea seeds drops to a safe moisture content, and the dried tea seeds are obtained, wherein the safe moisture content is 12%.

[0031] Furthermore, the pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection moment after the target collection moment is adjusted according to the pressure data, damage possibility and shelling residue index at the target collection moment, so as to realize adaptive adjustment of the pressure during the oil-tea camellia fruit shelling process, including the specific method of:

[0032] The product of the damage probability at the target collection time and the second preset threshold is recorded as the third product; the product of the shelling residue index at the target collection time and the third preset threshold is recorded as the fourth product; the difference between the number 1 and the third product and the sum of the fourth product is recorded as the first coefficient at the target collection time; the product of the pressure data at the target collection time and the first coefficient is recorded as the pressure adjustment value at the target collection time;

[0033] According to the pressure adjustment value at the target collection moment, the pressure applied by the oil-tea camellia fruit shelling equipment at the next collection moment after the target collection moment is adaptively adjusted.

[0034] Furthermore, the pressure applied by the oil-tea camellia fruit shelling equipment at the next collection moment after the target collection moment is adaptively adjusted according to the pressure adjustment value at the target collection moment, including the specific method of:

[0035] The pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection time after the target collection time is adjusted to the pressure adjustment value at the target collection time.

[0036] The beneficial effects of the present invention are:

[0037] The present application first pre-treats tea fruit to obtain softened tea fruit, shells the softened tea fruit, and collects pressure data and vibration data during the process of shelling the tea fruit to obtain tea seeds. Considering that the tea fruit will hit the discharge bottom plate when it falls from the outlet after being completely shelled, the vibration signal generated is a sharp single-peak vibration, and when the damaged tea seeds hit the discharge bottom plate, the vibration energy is concentrated at the damaged part. The collected vibration data shows the characteristics of a single high-amplitude, short pulse, and the waveform corresponding to the vibration data rises and decays at a faster rate. The possibility that the vibration data collected at the target collection time is the vibration data generated when the damaged tea seeds hit is evaluated, and the possibility of damage at the target collection time is obtained; further, considering that the collision between the incompletely shelled tea fruit and the discharge bottom plate is a low-amplitude vibration, and a secondary vibration coupling effect is generated at the same time, and when the completely shelled tea seeds fall to the discharge bottom plate, only a single rigid collision vibration is generated, the target collection time is evaluated. The possibility that the vibration data is the vibration data generated by the oil-tea fruit with the peel and the tea seeds not separated is obtained, and the shelling residue index at the target collection time is obtained. The larger the shelling residue index at the target collection time is, the greater the possibility that the vibration data at the target collection time is the vibration data generated by the oil-tea fruit with the peel and the tea seeds not separated is. At this time, the greater the demand for pressure value for oil-tea fruit shelling, the more the shelling pressure value should be increased; finally, according to the pressure data, damage possibility and shelling residue index at the target collection time, the pressure value applied by the oil-tea fruit shelling equipment at the next collection time after the target collection time is adjusted, thereby realizing adaptive adjustment of the pressure in the oil-tea fruit shelling process, solving the problem that the pressure value in the oil-tea fruit shelling process does not match the oil-tea fruit shelling demand, resulting in incomplete shelling or tea seed damage, obtaining the shelled tea seeds, drying the shelled tea seeds, completing the pre-treatment of the oil-tea fruit, and ensuring the quality of the pre-treatment of the oil-tea fruit. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0039] Figure 1 A schematic diagram of a pre-treatment process flow of a camellia fruit provided by one embodiment of the present invention;

[0040] Figure 2 A flowchart for obtaining the damage possibility provided by one embodiment of the present invention. DETAILED DESCRIPTION

[0041] To further illustrate the technical means and effectiveness of this application to achieve the intended invention objectives, the following, in conjunction with the accompanying drawings and preferred embodiments, details the specific implementation, structure, features, and effectiveness of a tea-oil fruit pretreatment process proposed in this application. In the following description, different references to "one embodiment" or "another embodiment" do not necessarily refer to the same embodiment. Furthermore, specific features, structures, or characteristics of one or more embodiments may be combined in any suitable manner.

[0042] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0043] The specific scheme of the pre-treatment process of tea oil fruit provided in this application is described in detail below with reference to the accompanying drawings.

[0044] Example 1

[0045] See also Figure 1 , which shows a flow chart of the steps of a pre-treatment process of tea fruit provided in Example 1 of the present application, the process comprising:

[0046] Step S001: Screen, sort, clean and compost the tea fruits to obtain softened tea fruits, use tea fruit shelling equipment to shell the softened tea fruits, and collect pressure data and vibration data during the process of shelling the tea fruits to obtain tea seeds.

[0047] During the harvesting process, tea fruit may be mixed with impurities such as leaves, branches, dirt, and stones. These impurities can affect the efficiency of subsequent shelling equipment and interfere with the accuracy of vibration monitoring because the vibration characteristics of these impurities differ from those of tea seeds. Therefore, tea fruit screening is necessary to remove these impurities.

[0048] Camellia oleifera fruits may contain bad berries. Bad berries have poor structural integrity and physical properties that differ from normal fresh berries. These berries can be mistaken for incompletely shelled tea seeds during vibration monitoring, affecting the accuracy of the shelling process. Therefore, it is necessary to sort the berries to remove the bad ones.

[0049] The contaminants on the surface of the oil-tea fruit directly affect the hygienic standards of subsequent processing. During the shelling process, the contaminants will also cause uneven pressure transmission on the surface of the oil-tea fruit, affecting the shelling effect of the oil-tea fruit. Therefore, the oil-tea fruit needs to be cleaned.

[0050] The peel of immature or hard-shelled camellia oleifera fruit is dense, with high levels of pectin and cellulose in its cell walls. This makes the peel tough and hard. Direct shelling of immature or hard-shelled camellia oleifera fruit can easily lead to peel-to-kernel adhesion, incomplete shelling, or kernel damage. Retting and softening immature or hard-shelled camellia oleifera fruit utilizes the fruit's own respiration and natural fermentation process to soften and crack the peel.

[0051] The oil-tea camellia fruit is pre-processed to obtain softened oil-tea camellia fruit, which can then enter the shelling process. Specifically, the steps of pre-processing the oil-tea camellia fruit include screening, sorting, cleaning, and composting.

[0052] Among them, the specific steps of screening, sorting and cleaning the oil-tea fruits are as follows: pouring the picked oil-tea fruits into a vibrating screening machine, and filtering out impurities with particle sizes that are obviously larger or smaller than the oil-tea fruits through the vibration of the screen; using an air separator to process the screened oil-tea fruits and blow away light impurities; spreading the processed oil-tea fruits flat on a light-transmitting sorting table for sorting, and removing bad fruits; pouring the oil-tea fruits after removing the bad fruits into a drum-type washing machine, and washing them with clean water. The drum of the drum-type washing machine rotates at a low speed, and the loose pollutants such as mud and dust attached to the surface of the oil-tea fruits are removed through the friction of the brush and the impact of the water flow; sending the cleaned oil-tea fruits into the spray channel, and spraying them with high-pressure water flow at a pressure of 0.20MPa for 3 minutes to rinse the tiny impurities remaining on the surface of the oil-tea fruits; spreading the cleaned oil-tea fruits evenly on the mesh belt, and removing the moisture on the surface of the oil-tea fruits through natural drainage or centrifugal drying.

[0053] Among them, the specific steps for composting oil tea fruits are: select a well-ventilated, clean and dry cement floor or a flat floor with plastic pads, and evenly stack the oil tea fruits into trapezoidal or rectangular piles with a pile height of 1.00 meters, a pile width of 2.0 meters, and no limit on the pile length. The distance between adjacent piles is greater than 1 meter for easy ventilation, and cover the surface of the fruit pile with breathable and moisturizing materials such as wet sacks, non-woven fabrics or bamboo mats to keep the humidity in the pile stable. At the same time, avoid direct sunlight that may cause the surface of the oil tea fruit pile to dry out; insert a thermometer and hygrometer into the pile to monitor the temperature of the pile core and control the temperature of the pile core at 25-35℃. Turn the pile over every 12 hours, and use a wooden rake or forklift to turn the bottom layer of fruit to the upper layer, and mix the middle layer with the outer layer of fruit to ensure uniform temperature and humidity in the pile and promote the consistency of softening of the oil tea fruit; if the humidity in the pile is lower than 85%, spray a small amount of clean water on the cover to keep the cover moist but not dripping; compost for 2 days.

[0054] It should be noted that composting treatment is only performed on immature or hard-shelled tea oil fruits.

[0055] This embodiment selects a rolling shelling machine as the oil tea fruit shelling equipment. The rolling shelling machine uses the mechanical force generated by the relative movement of the rolling roller group, and utilizes the synergistic effect of friction, shear force and extrusion force to achieve the crushing of the oil tea fruit shell. The rolling shelling machine usually includes a pair of parallel rolling rollers, and the surfaces of both rolling rollers are smooth or have a toothed structure. When the rolling shelling machine is working, the oil tea fruit is evenly transported to the gap between the two rollers through the feed port. The active roller is driven by a motor to rotate at high speed, and the driven roller is driven by the friction of the material to rotate at a low speed, forming a speed difference. When the oil tea fruit enters the rolling area, the oil tea fruit shell is first affected by the friction force of the two rollers and is transported to the gap between the two rollers. As the distance between the rollers decreases, the oil tea fruit shell is subjected to a gradually increasing extrusion pressure. At the same time, the shear force generated by the speed difference further tears the oil tea fruit shell. Therefore, during the operation of the rolling shelling machine, the pressure applied by the rollers is the key to adjusting the shelling effect. The specific value of the pressure can be controlled by adjusting the distance between the rollers.

[0056] Due to the significant variations in hardness between different batches of camellia oleifera fruits, shelling them requires different pressures. Therefore, pressure adjustment is necessary to ensure that the required pressure is matched to the shelling requirements. Specifically, camellia oleifera fruits with high moisture content have a tough shell, requiring increased pressure to enhance shear force and ensure thorough shelling. Fruits with low moisture content have a brittle shell, requiring reduced pressure to prevent kernel damage and oil oxidation and deterioration.

[0057] The pressure sensor of this embodiment is a thin film pressure sensor, which is used to monitor the pressure when the roller of the rolling sheller contacts the oil tea fruit. Specifically, 10 pressure sensors are arranged equidistantly with a spacing of 5 mm on the rubber lining of the roller of the rolling sheller. All pressure sensors form a pressure sensor array. The pressure data collected by the thin film pressure sensors is connected to the data acquisition card using a flexible circuit board (FPC). The pressure data value at the same acquisition moment is the average value of the pressure data collected by all pressure sensors in the pressure sensor array. The sampling frequency of the pressure data is 10 kHz. The initial value of the pressure applied by the oil tea fruit shelling equipment is set to 150N.

[0058] A vibration sensor was installed at the center and four corners of the discharge plate at the roller sheller's outlet. The base of the vibration sensor was fixed to the bottom surface of the discharge plate using M5 bolts. The vibration data collected by the vibration sensor was connected to a data acquisition card using a flexible printed circuit board (FPC). The vibration data collected at the same time was the average value of the vibration data collected by all vibration sensors at that time. The sampling frequency of the vibration data was 10kHz.

[0059] During operation, continuous background noise from mechanical vibrations, motor operation, and material handling in a roller sheller introduces high-frequency random noise into the vibration data. The vibrations generated by falling tea seeds also introduce low-frequency mechanical noise, affecting the quality of the collected vibration data. Therefore, bandpass filtering is used to remove both low-frequency background noise and high-frequency random noise from the vibration data, preventing noise from interfering with the quality of the vibration data and subsequent feature analysis.

[0060] Specifically, this embodiment adopts an IIR Butterworth bandpass filter with a passband range of 100 Hz-5 kHz.

[0061] At this point, the pressure data and vibration data during the shelling process of camellia oil fruit are obtained.

[0062] Step S002: Preset a plurality of complete tea seeds collected from tea fruits, perform impact test calibration on the complete tea seeds, obtain the vibration peak value average and vibration peak value standard deviation of the complete tea seeds, record the collection time corresponding to the peak value of any vibration data as the target collection time, and determine the damage possibility at the target collection time based on the difference between the vibration data at the target collection time and the vibration peak value average, the difference between the time interval and vibration data between the target collection time and adjacent collection times, and the vibration peak value standard deviation.

[0063] After shelling, tea fruit drops from the outlet and strikes the discharge plate, generating vibration signals. Intact tea seeds are dense, rigid bodies, producing sharp, single-peak vibrations upon impact. Excessive shelling pressure can damage and incomplete the seeds. When these damaged seeds strike a rigid surface like the discharge plate, the vibration energy is concentrated at the damaged site. This results in the collected vibration data exhibiting a single, high-amplitude, short pulse, with the corresponding waveform rising and decaying at a faster rate.

[0064] 100 whole tea seeds of Camellia oleifera were used to calibrate the impact test. The average value of the peak values ​​of the vibration data of all the whole tea seeds was recorded as the average value of the vibration peak values ​​of the whole tea seeds, and the standard deviation of the peak values ​​of the vibration data of all the whole tea seeds was recorded as the standard deviation of the vibration peak values ​​of the whole tea seeds.

[0065] Identify the peak and valley values ​​of vibration data collected during the shelling process of oil-tea camellia fruit. The collection time corresponding to any peak value of vibration data is recorded as the target collection time.

[0066] The damage possibility at the target collection moment is determined based on the difference between the vibration data at the target collection moment and the average value of the vibration peak, the difference between the vibration data at the target collection moment and the adjacent collection moments, the time interval between the valley values ​​of the target collection moment and the adjacent vibration data, and the standard deviation of the vibration peak.

[0067] Preferably, as an embodiment of the present application, the difference between the vibration data at the target collection time and the average value of the vibration peak value is recorded as the first difference at the target collection time; The slope determined by the vibration data of adjacent collection moments and the vibration data of the target collection moment is recorded as the adjacent slope of the target collection moment; the product of twice the time interval between the target collection moment and the valley value of the adjacent nearest vibration data and the standard deviation of the vibration peak is recorded as the first product of the target collection moment; the ratio of the result of multiplying the first difference of the target collection moment and the product of the adjacent slope to the first product is recorded as the damage possibility of the target collection moment.

[0068] in, Indicates the first preset number. In this embodiment, the value of the first preset number is 5. The flowchart for obtaining the possibility of damage is as follows: Figure 2 shown.

[0069] The greater the likelihood of damage at the target collection time, the more likely the vibration data collected at that time is the vibration data generated by the impact of damaged tea seeds. In this case, the required pressure for shelling the tea fruit decreases, and the shelling pressure should be reduced. The first product of the target collection time is a normalization process used to eliminate differences in vibration data values ​​caused by different batches of tea fruit.

[0070] The same method can be used to obtain the damage probability at the collection moment corresponding to the peak value of any vibration data.

[0071] At this point, the damage probability at the collection time corresponding to the peak value of all vibration data is obtained.

[0072] Step S003: Divide the adjacent time periods of the target collection time into adjacent time periods, and determine the shelling residue index of the target collection time according to the difference between the time intervals of adjacent vibration data and the peak values ​​of adjacent vibration data in the adjacent time periods of the target collection time.

[0073] When the shelling pressure is too low, the shelling of the oil tea fruit may not be complete, and the peel and tea seeds may not be separated. The outer peel of the oil tea fruit with shell has an elastic fiber structure. Therefore, when the incompletely shelled oil tea fruit falls to the discharge bottom plate, it will collide with the discharge bottom plate. This collision not only generates low-amplitude vibration but also produces a secondary vibration coupling effect. The tea seeds inside the incompletely shelled oil tea fruit collide with the inner wall of the peel due to inertia, causing secondary vibration. When the completely shelled tea seeds fall to the discharge bottom plate, only a single rigid collision vibration is generated.

[0074] The adjacent time periods of the target collection time are divided, and the shelling residue index of the target collection time is determined according to the difference between the time intervals of adjacent vibration data and the peak values ​​of adjacent vibration data in the adjacent time periods of the target collection time.

[0075] The time period within 1 second before the target collection time is taken as the adjacent time period of the target collection time. The collection time corresponding to the peak value of any vibration data in the adjacent time period of the target collection time is recorded as the first collection time, the collection time corresponding to the peak value of the adjacent vibration data before the first collection time is recorded as the second collection time, and the ratio of the vibration data of the second collection time to the first collection time is recorded as the first ratio of the first collection time; the time interval between the second collection time and the first collection time is recorded as the first ratio of the first collection time. The ratio of the first and second ratios at the first acquisition time is recorded as the second ratio at the first acquisition time. The difference between the number 1 and the linearly normalized value of the second ratio at the first acquisition time is recorded as the second difference at the first acquisition time. The product of the first ratio and the second difference at the first acquisition time is recorded as the second product at the first acquisition time. The cumulative sum of the second products at the acquisition time corresponding to the peak values ​​of all vibration data in the time period adjacent to the target acquisition time is recorded as the shelling residue index at the target acquisition time.

[0076] It should be noted that if the time for collecting vibration data before the target collection time is less than 1 second, the target collection time will not be analyzed. represents the first preset threshold value. In this embodiment, the value of the first preset threshold value is 10ms. It should be noted that this embodiment uses the Z-Score standard normalization method to calculate the normalized value. In actual application, implementers may use other existing methods such as maximum and minimum value normalization method, sigmoid function, etc. to calculate the normalized value, which is not limited here.

[0077] The first ratio at the first acquisition moment is used to evaluate the degree of attenuation of the peak energy between two adjacent vibrations. The larger the first ratio, the more likely the vibration data at the first acquisition moment was generated by a tea fruit with the peel and seeds intact. The second ratio at the first acquisition moment is used to evaluate the time interval between two adjacent vibrations. The greater the difference between the time interval between two adjacent vibrations and a first preset threshold, the more likely the vibration data at the first acquisition moment was generated by a tea fruit with the peel and seeds intact. The first preset threshold is the standard reference time interval for completely shelled tea seeds to fall to the discharge floor. Therefore, the larger the shelling residue index at the target acquisition moment, the more likely the vibration data at the target acquisition moment was generated by a tea fruit with the peel and seeds intact. In this case, the greater the pressure required for shelling the tea fruit, and the more the shelling pressure should be increased.

[0078] The shelling residue index at the collection moment corresponding to the peak value of any vibration data can be obtained in the same way.

[0079] At this point, the shelling residue index at the collection moment corresponding to the peak value of all vibration data is obtained.

[0080] Step S004: According to the pressure data, damage possibility and shelling residue index at the target collection time, the pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection time of the target collection time is adjusted to achieve adaptive adjustment of the pressure during the shelling process of the oil-tea camellia fruit, obtain the shelled tea seeds, dry the shelled tea seeds, and complete the pre-processing of the oil-tea camellia fruit.

[0081] The pressure data is adjusted according to the damage possibility and the shelling residue index at the target collection time to obtain the pressure adjustment value at the target collection time.

[0082] The product of the damage possibility at the target collection time and the second preset threshold is recorded as the third product; the product of the shelling residue index at the target collection time and the third preset threshold is recorded as the fourth product; the difference between the number 1 and the third product plus the sum of the fourth product is recorded as the first coefficient at the target collection time; the product of the pressure data at the target collection time and the first coefficient is recorded as the pressure adjustment value at the target collection time.

[0083] In this embodiment, the second preset threshold value is set to 0.5, and the third preset threshold value is set to 0.3.

[0084] The same method can be used to obtain the pressure adjustment value at the collection moment corresponding to the peak value of any vibration data.

[0085] At this point, the pressure adjustment values ​​at the collection moments corresponding to the peak values ​​of all vibration data are obtained.

[0086] For the target collection moment, the pressure value applied by the oil tea fruit shelling equipment at the next collection moment of the target collection moment is adjusted to the pressure adjustment value of the target collection moment, and for all collection moments that are not the target collection moment, the pressure of the next adjacent collection moment is not adjusted.

[0087] It can be understood that for any collection moment corresponding to a peak value of vibration data, the pressure value applied by the oil-tea fruit shelling equipment at the next adjacent collection moment is the pressure adjustment value at the collection moment corresponding to the peak value of the vibration data.

[0088] Thus, the adaptive adjustment of pressure is achieved during the shelling process of oil-tea tea fruit to obtain shelled tea seeds.

[0089] After shelling, tea seeds still contain a high level of moisture, necessitating drying to prevent mold and rancidity during storage due to microbial growth, enzymatic reactions, or oxidative deterioration, which can affect oil yield and oil quality. Furthermore, reducing the moisture content of the shelled tea seeds to a safe moisture content can reduce energy consumption in subsequent oil extraction processes and prevent equipment corrosion and reduced processing efficiency caused by excessive moisture. In this example, the safe moisture content is set at 12%.

[0090] The shelled tea seeds are dried. The specific steps are as follows: the shelled tea seeds are evenly spread in a drying device such as a hot air drying oven, a fluidized bed dryer or a belt dryer, and preheated at 30-40°C for 10 minutes to evaporate the surface moisture of the shelled tea seeds and reduce the agglomeration phenomenon in the subsequent drying process; the drying temperature is increased to 50-60°C, the hot air flow rate is controlled at 0.50m / s, and the drying is continued for 2 hours. During this period, the tea seeds are turned over every 30 minutes to ensure uniform heating; the moisture content is measured by an online moisture detector. Monitor the moisture content of the tea seeds. When the moisture content of the tea seeds drops to 15%, lower the temperature to 40-45℃ and perform slow drying until the moisture content of the tea seeds drops to a safe level. Stop the machine and obtain the dried tea seeds. Transfer the dried tea seeds to a cool and ventilated place and spread them flat to cool for 30 minutes to allow the internal moisture of the dried tea seeds to balance to the surface, avoiding the impact of the internal and external humidity difference during storage, and the occurrence of condensation and moisture problems. Further remove impurities through air separation, and store the tea seeds with impurities removed in a dry, ventilated and cool environment.

[0091] At this point, the pre-processing of tea fruit is completed.

[0092] Example 2

[0093] See also Figure 1 , which shows a flow chart of the steps of a pre-treatment process of tea fruit provided in Example 1 of the present application, the process comprising:

[0094] Step S001: Screen, sort, clean and compost the tea fruits to obtain softened tea fruits, use tea fruit shelling equipment to shell the softened tea fruits, and collect pressure data and vibration data during the process of shelling the tea fruits to obtain tea seeds.

[0095] The specific steps of screening, sorting and cleaning the camellia fruits are as follows: pour the picked camellia fruits into a vibrating screening machine, and use the vibration of the screen to screen out impurities with particle sizes that are obviously larger or smaller than the camellia fruits; use an air separator to process the screened camellia fruits and blow away light impurities; spread the processed camellia fruits flat on a light-transmitting sorting table for sorting and remove bad fruits; pour the camellia fruits after the bad fruits are removed into a drum washing machine and use clean water to wash them. The drum of the drum washing machine rotates at a low speed, and the loose pollutants such as mud and dust attached to the surface of the camellia fruits are removed through the friction of the brush and the impact of the water flow; the washed camellia fruits are sent to the spray channel and sprayed with high-pressure water at a pressure of 0.30MPa for 5 minutes to rinse the tiny impurities remaining on the surface of the camellia fruits; the washed camellia fruits are evenly spread on the mesh belt, and the moisture on the surface of the camellia fruits is removed through natural drainage or centrifugal drying.

[0096] Among them, the specific steps for composting oil tea fruits are: select a well-ventilated, clean and dry cement floor or a flat floor with plastic pads, and evenly stack the oil tea fruits into trapezoidal or rectangular piles with a pile height of 1.50 meters, a pile width of 3.0 meters, and no limit on the pile length. The distance between adjacent piles is greater than 1 meter for easy ventilation, and cover the surface of the fruit pile with breathable and moisturizing materials such as wet sacks, non-woven fabrics or bamboo mats to keep the humidity in the pile stable. At the same time, avoid direct sunlight that may cause the surface of the oil tea fruit pile to dry out; insert a thermometer and hygrometer into the pile to monitor the temperature of the pile core and control the temperature of the pile core at 25-35℃. Turn the pile over every 24 hours, and use a wooden rake or forklift to turn the bottom layer of fruit to the upper layer, and mix the middle layer with the outer layer of fruit to ensure uniform temperature and humidity in the pile and promote the consistency of softening of the oil tea fruit; if the humidity in the pile is lower than 85%, spray a small amount of clean water on the cover to keep the cover moist but not dripping; compost for 5 days.

[0097] The remaining steps are processed in exactly the same manner as in Example 1 of the present application to obtain pressure data and vibration data during the process of shelling the oil-tea camellia fruit to obtain tea seeds.

[0098] Step S002 and step S003 are processed in exactly the same manner as in Example 1 of the present application, and the shelling residue index at the collection moment corresponding to the peak value of all vibration data is obtained.

[0099] Step S004: According to the pressure data, damage possibility and shelling residue index at the target collection time, the pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection time of the target collection time is adjusted to achieve adaptive adjustment of the pressure during the shelling process of the oil-tea camellia fruit, obtain the shelled tea seeds, dry the shelled tea seeds, and complete the pre-processing of the oil-tea camellia fruit.

[0100] The shelled tea seeds are dried. The specific steps are as follows: the shelled tea seeds are evenly spread in a drying device such as a hot air drying oven, a fluidized bed dryer or a belt dryer, and preheated at 30-40°C for 15 minutes to evaporate the surface moisture of the shelled tea seeds and reduce the agglomeration phenomenon in the subsequent drying process; the drying temperature is increased to 50-60°C, the hot air flow rate is controlled at 1.00m / s, and the drying is continued for 4 hours. During this period, the tea seeds are turned over every 30 minutes to ensure uniform heating; the moisture content is measured by an online moisture detector. Monitor the moisture content of the tea seeds. When the moisture content of the tea seeds drops to 15%, reduce the temperature to 40-45°C and perform slow drying until the moisture content of the tea seeds drops to the safe moisture content. Stop the machine and 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 allow the internal moisture of the dried tea seeds to balance to the surface, avoiding the problem of condensation and moisture regeneration caused by the difference in humidity between the inside and outside during storage. Further remove impurities through air separation, and store the tea seeds with impurities removed in a dry, ventilated, and cool environment. Among them, the safe moisture content in this embodiment is 12%.

[0101] The remaining steps are exactly the same as those in Example 1 of the present application to obtain dried shelled tea seeds.

[0102] At this point, the pre-processing of tea fruit is completed.

[0103] Example 3

[0104] See also Figure 1 , which shows a flow chart of the steps of a pre-treatment process of tea fruit provided in Example 1 of the present application, the process comprising:

[0105] Step S001: Screen, sort, clean and compost the tea fruits to obtain softened tea fruits, use tea fruit shelling equipment to shell the softened tea fruits, and collect pressure data and vibration data during the process of shelling the tea fruits to obtain tea seeds.

[0106] The specific steps of screening, sorting and cleaning the camellia fruits are as follows: pour the picked camellia fruits into a vibrating screening machine, and use the vibration of the screen to screen out impurities with particle sizes that are obviously larger or smaller than the camellia fruits; use an air separator to process the screened camellia fruits and blow away light impurities; spread the processed camellia fruits flat on a light-transmitting sorting table for sorting and remove bad fruits; pour the camellia fruits after the bad fruits are removed into a drum washing machine and use clean water to wash them. The drum of the drum washing machine rotates at a low speed, and the loose pollutants such as mud and dust attached to the surface of the camellia fruits are removed through the friction of the brush and the impact of the water flow; the washed camellia fruits are sent to the spray channel and sprayed with high-pressure water at a pressure of 0.25MPa for 4 minutes to rinse the tiny impurities remaining on the surface of the camellia fruits; the washed camellia fruits are evenly spread on the mesh belt, and the moisture on the surface of the camellia fruits is removed through natural drainage or centrifugal drying.

[0107] Among them, the specific steps for composting oil tea fruits are: select a well-ventilated, clean and dry cement floor or a flat floor with plastic pads, and evenly stack the oil tea fruits into trapezoidal or rectangular piles with a pile height of 1.25 meters, a pile width of 2.5 meters, and no limit on the pile length. The distance between adjacent piles is greater than 1 meter for easy ventilation, and cover the surface of the fruit pile with breathable and moisturizing materials such as wet sacks, non-woven fabrics or bamboo mats to keep the humidity in the pile stable. At the same time, avoid direct sunlight that may cause the surface of the oil tea fruit pile to dry out; insert a thermometer and hygrometer into the pile to monitor the temperature of the pile core and control the temperature of the pile core at 25-35℃. Turn the pile over every 18 hours, and use a wooden rake or forklift to turn the bottom layer of fruit to the upper layer, and mix the middle layer with the outer layer of fruit to ensure uniform temperature and humidity in the pile and promote the consistency of softening of the oil tea fruit; if the humidity in the pile is lower than 85%, spray a small amount of clean water on the cover to keep the cover moist but not dripping; compost for 4 days.

[0108] The remaining steps are processed in exactly the same manner as in Example 1 of the present application to obtain pressure data and vibration data during the process of shelling the oil-tea camellia fruit to obtain tea seeds.

[0109] Step S002 and step S003 are processed in exactly the same manner as in Example 1 of the present application, and the shelling residue index at the collection moment corresponding to the peak value of all vibration data is obtained.

[0110] Step S004: According to the pressure data, damage possibility and shelling residue index at the target collection time, the pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection time of the target collection time is adjusted to achieve adaptive adjustment of the pressure during the shelling process of the oil-tea camellia fruit, obtain the shelled tea seeds, dry the shelled tea seeds, and complete the pre-processing of the oil-tea camellia fruit.

[0111] The shelled tea seeds are dried in the following steps: the shelled tea seeds are evenly spread in a drying device such as a hot air drying oven, a fluidized bed dryer or a belt dryer, and preheated at 30-40°C for 13 minutes to evaporate the surface moisture of the shelled tea seeds and reduce the agglomeration phenomenon in the subsequent drying process; the drying temperature is increased to 50-60°C, the hot air flow rate is controlled at 0.75m / s, and the drying is continued for 3 hours. During this period, the tea seeds are turned over every 30 minutes to ensure uniform heating; the moisture content is measured by an online moisture detector. Monitor the moisture content of the tea seeds. When the moisture content of the tea seeds drops to 15%, reduce the temperature to 40-45°C and perform slow drying until the moisture content of the tea seeds drops to the safe moisture content. Stop the machine and 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 allow the internal moisture of the dried tea seeds to balance to the surface, avoiding the problem of condensation and moisture regeneration caused by the difference in humidity between the inside and outside during storage. Further remove impurities through air separation, and store the tea seeds with impurities removed in a dry, ventilated, and cool environment. Among them, the safe moisture content in this embodiment is 12%.

[0112] The remaining steps are exactly the same as those in Example 1 of the present application to obtain dried shelled tea seeds.

[0113] At this point, the pre-processing of tea fruit is completed.

[0114] In order to verify the effectiveness of this solution, several comparative examples are set, specifically:

[0115] Comparative Example 1: The pressure applied by the tea fruit shelling equipment is set to a constant value of 100N. During the tea fruit shelling process, the pressure applied by the tea fruit shelling equipment is not adjusted. The remaining steps and process parameters remain exactly the same as those in Example 1 of the present application, and tea seeds are obtained after the tea fruit is pre-treated in Comparative Example 1.

[0116] Comparative Example 2: The pressure applied by the tea fruit shelling equipment is set to a constant value of 150N. During the tea fruit shelling process, the pressure applied by the tea fruit shelling equipment is not adjusted. The remaining steps and process parameters remain exactly the same as those in Example 1 of the present application, and tea seeds are obtained after the tea fruit is pre-treated in Comparative Example 2.

[0117] Comparative Example 3: The pressure applied by the tea fruit shelling equipment is set to a constant value of 200N. During the tea fruit shelling process, the pressure applied by the tea fruit shelling equipment is not adjusted. The remaining steps and process parameters remain exactly the same as those in Example 1 of the present application, and tea seeds are obtained after the tea fruit is pre-treated and processed in Comparative Example 3.

[0118] In order to verify the performance of the tea seeds obtained after the oil-tea camellia fruit was pre-treated in the present application, the tea seeds obtained after the oil-tea camellia fruit was pre-treated in Example 1 of the present application and the comparative examples were subjected to performance tests, and the test results are shown in Table 1.

[0119] Table 1 Comparison of oil-tea camellia fruit shelling pressure

[0120]

[0121] Table 1 shows that during the pre-treatment of camellia fruit, adaptive pressure adjustment during the shelling process minimized the shelling residue rate, minimized the tea seed breakage rate, and maintained the most stable value of the tea seed breakage rate, achieved the highest oil yield, and minimized the acid value of the finished oil. The data in Table 1 demonstrates that adaptive pressure adjustment during the shelling process resulted in more precise pressure control, a more thorough shelling effect, and a lower tea seed breakage rate. This avoids mechanical damage caused by excessive squeezing, ensures the structural integrity of the tea seeds, and lays a good foundation for subsequent oil extraction. Furthermore, adaptive pressure adjustment during the shelling process maximized the oil yield and minimized the acid value of the finished oil, demonstrating that adaptive pressure adjustment ensures high oil extraction efficiency while maintaining stable oil quality.

[0122] The above-described embodiments are only used to illustrate the technical solutions of the present application, and not to limit them. Modifications to the technical solutions described in the aforementioned embodiments, or equivalent replacements of some of the technical features therein, do 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 in the scope of protection of the present application.

Claims

1. A pre-treatment process for tea fruit, characterized in that: The process includes the following steps: Screening, sorting, cleaning, and composting tea fruits to obtain softened tea fruits, which are then shelled using tea fruit shelling equipment. Pressure and vibration data are collected during the shelling process to obtain tea seeds. A plurality of complete tea seeds collected from tea fruits are preset, and the complete tea seeds are calibrated by impact experiments to obtain the vibration peak value average and vibration peak value standard deviation of the complete tea seeds. The collection time corresponding to the peak value of any vibration data is recorded as the target collection time. According to the difference between the vibration data at the target collection time and the vibration peak value average, the difference between the time interval and vibration data between the target collection time and the adjacent collection time, and the vibration peak value standard deviation, the breakage possibility at the target collection time is determined. The breakage possibility is the ratio of the first difference at the target collection time and the product of the adjacent slope at the target sampling time to the first product of the target collection time. The first difference is the difference between the vibration data at the target collection time and the vibration peak value average, and the adjacent slope is the value before the target collection time. The slope determined by the vibration data at adjacent collection moments and the vibration data at the target collection moment, represents a first preset number, the first product being the product of twice the time interval between the target collection moment and the valley value of the nearest adjacent vibration data and the standard deviation of the vibration peak value; Divide the adjacent time periods of the target collection moment, and determine the shelling residue index of the target collection moment according to the difference between the time intervals of adjacent vibration data and the peak values ​​of adjacent vibration data in the adjacent time periods of the target collection moment. The shelling residue index is the cumulative sum of the second products of the collection moments corresponding to the peak values ​​of all vibration data in the adjacent time periods of the target collection moment. The second product of the first collection moment is the product of the first ratio of the first collection moment and the second difference of the first sampling moment. The first sampling moment is the collection moment corresponding to the peak value of any vibration data in the adjacent time periods of the target collection moment. The first ratio is the ratio of the vibration data of the second collection moment to the first collection moment. The second collection moment is the collection moment corresponding to the peak value of the adjacent vibration data before the first collection moment. The second difference is the difference between the number 1 and the linearly normalized value of the second ratio of the first collection moment. The second ratio is the time interval between the second collection moment and the first collection moment and the second ratio between ... The ratio of represents a first preset threshold; According to the pressure data, damage possibility and shelling residue index at the target collection time, the pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection time of the target collection time is adjusted to achieve adaptive adjustment of the pressure during the shelling process of the oil-tea camellia fruit, obtain the shelled tea seeds, dry the shelled tea seeds, and complete the pre-processing of the oil-tea camellia fruit.

2. The pre-treatment process of tea fruit according to claim 1, characterized in that: The specific steps for screening, sorting and cleaning oil-tea camellia fruits are as follows: Use a vibrating screening machine and an air separator to screen out impurities from the oil tea fruit; spread the oil tea fruit flat for sorting and remove bad fruits; use clean water to wash the oil tea fruit after removing the bad fruits; send the washed oil tea fruit into a spray channel and spray it with high-pressure water flow at a pressure of 0.2-0.3MPa for 3-5 minutes; remove moisture from the surface of the washed oil tea fruit.

3. The pre-treatment process of tea fruit according to claim 1, characterized in that: The specific steps of composting oil-tea camellia fruit are as follows: On a flat surface, stack the tea fruits evenly into trapezoidal or rectangular piles, with a height of 1.0-1.5 meters, a width of 2-3 meters, and no limit on the length. The distance between adjacent piles should be greater than 1 meter. Cover the surface of the fruit pile with breathable and moisturizing material. Control the temperature at the center of the pile at 25-35℃ and turn the pile over every 12-24 hours. Keep the covering moist but not dripping. Let the pile ferment for 2-5 days.

4. The pre-treatment process of tea fruit according to claim 1, characterized in that: The method of presetting a plurality of intact tea seeds collected from oil-tea camellia fruits, performing an impact test calibration on the intact tea seeds, and obtaining the average vibration peak value and the standard deviation of the vibration peak value of the intact tea seeds includes the following specific methods: Preset multiple complete tea seeds collected from oil-tea camellia fruits, perform impact test calibration on the complete tea seeds, and obtain the peak value of vibration data of all complete tea seeds; The average value of the peak values ​​of the vibration data of all intact tea seeds is recorded as the average value of the vibration peak values ​​of the intact tea seeds; the standard deviation of the peak values ​​of the vibration data of all intact tea seeds is recorded as the standard deviation of the vibration peak values ​​of the intact tea seeds.

5. The pre-treatment process of tea fruit according to claim 1, characterized in that: The method for dividing the adjacent time periods of the target collection time is as follows: The time period within 1 second before the target collection time is regarded as the adjacent time period of the target collection time.

6. The pre-treatment process of tea fruit according to claim 1, characterized in that: The specific method of 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 to 0.5-1.0m / s, and the drying is continued for 2-4 hours, and the tea seeds are turned over every 30 minutes; when the moisture content of the tea seeds drops to 15%, the temperature is lowered to 40-45°C, and the drying is stopped until the moisture content of the tea seeds drops to a safe moisture content, and the dried tea seeds are obtained, wherein the safe moisture content is 12%.

7. The pre-treatment process of tea fruit according to claim 1, characterized in that: The method of adjusting the pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection moment after the target collection moment according to the pressure data, damage possibility and shelling residue index at the target collection moment to achieve adaptive adjustment of the pressure during the oil-tea camellia fruit shelling process includes the following specific methods: The product of the damage probability at the target collection time and the second preset threshold is recorded as the third product; the product of the shelling residue index at the target collection time and the third preset threshold is recorded as the fourth product; the difference between the number 1 and the third product and the sum of the fourth product is recorded as the first coefficient at the target collection time; the product of the pressure data at the target collection time and the first coefficient is recorded as the pressure adjustment value at the target collection time; According to the pressure adjustment value at the target collection moment, the pressure applied by the oil-tea camellia fruit shelling equipment at the next collection moment after the target collection moment is adaptively adjusted.

8. The pre-treatment process of tea fruit according to claim 7, characterized in that: The specific method of adaptively adjusting the pressure applied by the oil-tea camellia fruit shelling equipment at the next collection moment according to the pressure adjustment value at the target collection moment is as follows: The pressure value applied by the oil-tea camellia fruit shelling equipment at the next collection time after the target collection time is adjusted to the pressure adjustment value at the target collection time.

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