Drying and flavor regulating and controlling device
By introducing a controllable connection structure between the main chamber and the auxiliary chamber and PLC main controller into the tea dryer, precise coordination of tea drying and flavoring is achieved, solving the problem of the single function of traditional tea dryers and improving the controllability and consistency of tea flavor.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-30
- Publication Date
- 2026-03-24
AI Technical Summary
Traditional tea dryers have limited functionality and cannot achieve synergy between tea drying and flavoring, resulting in uneven heating, inconsistent flavoring, high energy consumption, poor batch stability, fragmented aroma, and poor sensory and taste after brewing.
The design adopts a main chamber and a secondary chamber that are separated and connected by a controllable communication structure. Combined with the PLC main controller to control the aroma control valve, it realizes the physical isolation and intelligent coordination between tea drying and seasoning aroma, accurately controls the aroma introduction, and avoids heat loss and cross-contamination.
It achieves precise coordination between tea drying and flavoring, improves the controllability and consistency of tea flavor, ensures the cleanliness and quality stability of finished products, and meets the requirements of multi-fragrance expansion and high-end customized tea products.
Smart Images
Figure CN121713982A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of tea processing equipment technology, specifically to a drying and flavor control device. Background Technology
[0002] Black tea is one of the main types of tea produced and exported in my country. It is a fully fermented tea with good nutritional and health benefits and high drinking value.
[0003] Tea roasting equipment is a key piece of equipment in tea processing. It is mainly used to remove moisture from tea leaves and regulate flavor in order to enhance the aroma and quality of the finished tea.
[0004] Traditional drying and flavor control rely heavily on manual experience to control temperature, time, and amount of ingredients, which results in uneven heating, inconsistent flavoring, high energy consumption, and poor batch stability.
[0005] Traditional tea drying and flavoring processes are separate. The tea leaves are dried first, and then mixed with flavoring agents (such as a small amount of coffee powder). This results in a fragmented aroma, layering after brewing, and poor sensory and taste qualities. Therefore, it is unacceptable to many people.
[0006] Therefore, traditional tea drying machines can only dry tea leaves, which is a single function and a technical problem that urgently needs to be solved by those skilled in the art.
[0007] The information disclosed in the background section is only intended to enhance the understanding of the background of this application, and therefore may contain information that is not part of the prior art known to those skilled in the art. Summary of the Invention
[0008] This application provides a drying and flavor control device to solve the technical problem that traditional tea dryers can only dry tea leaves and have a single function.
[0009] This application provides a drying and flavor control device, including: Main cavity system for drying tea leaves; A secondary cavity system for generating aroma in baking seasonings, wherein the secondary cavity system and the main cavity system are connected or isolated through a controllable communication structure; The PLC main controller is configured to turn the controllable communication structure on and off according to process requirements, so as to introduce the aroma into the main cavity system as needed.
[0010] The embodiments of this application, by adopting the above technical solutions, have the following technical effects: The aroma control valve is controlled to open and close by the PLC main controller.
[0011] By separating the main chamber and the auxiliary chamber and connecting them through pipelines, and coordinating with an aroma control valve controlled by a PLC main controller, physical isolation and intelligent collaboration between the tea drying and flavoring processes are achieved. Specifically: The tea leaves are dried independently in the main cavity, avoiding direct contact with seasonings and ensuring the cleanliness and quality stability of the finished product. The seasonings are baked separately in the secondary cavity to fully release their characteristic aromas. The secondary cavity can be located on one or both sides of the main cavity, which allows for flexible layout and facilitates the expansion of multiple aroma profiles. The aroma control valve is precisely controlled by the PLC main controller, and the pipeline is opened only in the preset process stage, so that the aroma is introduced into the main cavity as needed and in a directional manner, realizing the timing and precision of flavor control. During non-fragrant periods, the fragrance control valve remains closed to effectively block airflow exchange and prevent heat loss, moisture interference, and cross-contamination between different fragrance types.
[0012] By combining simple and reliable hardware configuration with the control of the PLC main controller, the problem of difficulty in balancing "drying" and "fragrance enhancement" in traditional tea processing is solved, significantly improving the controllability and consistency of tea flavor customization. Attached Figure Description
[0013] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings: Figure 1 This is a schematic diagram of the drying and flavor control apparatus according to an embodiment of this application; Figure 2 for Figure 1 The diagram shown is a partial view. Figure 3 for Figure 1 A partial schematic diagram from another angle is shown; Figure 4 This is a schematic diagram of the drying and flavor control device according to an embodiment of this application; Figure 5 for Figure 1 The diagram shows the internal structure of the secondary cavity; Figure 6 This is a control diagram of the drying and flavor control apparatus according to an embodiment of this application.
[0014] The attached figures are labeled as follows: Main chamber 11, main chamber heating device 12, main chamber fan 13, tea container rack 14, main chamber exhaust valve 15. Sub-cavity 21, aroma control valve 22, sub-cavity heating device 23, seasoning storage device 24. PLC main controller 3 Main cavity display screen 41, temperature and humidity display screen 42. Detailed Implementation
[0015] To make the technical solutions and advantages of the embodiments of this application clearer, the exemplary embodiments of this application will be described in further detail below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not an exhaustive list of all embodiments. It should be noted that, unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other.
[0016] Example 1 like Figure 1 , Figure 2 , Figure 3 , Figure 4 As shown, the drying and flavor control apparatus of this application embodiment includes: Main cavity system for drying tea leaves; A secondary cavity system for generating aroma in baking seasonings, wherein the secondary cavity system and the main cavity system are connected or isolated through a controllable communication structure; The PLC main controller 3 is configured to open and close the controllable communication structure according to process requirements, so as to introduce the aroma into the main cavity system as needed.
[0017] The drying and flavor control device of this application integrates the tea drying process and the seasoning aroma generation process into independent yet controllable interconnected main and secondary cavity systems, achieving precise synergy between the tea drying process and flavor control. Specifically: The main chamber system independently completes the entire tea drying process (including initial drying, final drying, cooling, and re-drying for aroma enhancement), avoiding external interference and ensuring uniform dehydration and quality stability of the tea. The secondary cavity system is specifically designed for baking seasonings, allowing for the full release of specific aroma compounds at a controlled temperature, while avoiding direct contact with tea leaves that could lead to contamination or flavor imbalance. Through the intelligent control of the controllable interconnection structure by the PLC main controller, the aroma generated by the auxiliary cavity can be introduced into the main cavity as needed and quantitatively at preset process nodes (such as the late stage of full fire or the stage of re-fire for aroma enhancement), so that the aroma molecules can be efficiently adsorbed on the surface and internal pores of the tea leaves under the action of heat and airflow. The main and secondary chambers are physically isolated during non-flavoring periods, effectively preventing aroma cross-contamination, moisture migration, or heat loss, thus improving energy efficiency and process cleanliness. The drying and flavor control device of this application integrates the tea drying and seasoning aroma generation processes into a main and auxiliary cavity system that are independent yet controllable and interconnected, thereby achieving precise synergy between the tea drying process and flavor control. It significantly expands the functional boundaries of traditional tea processing equipment and meets the stringent requirements of high-end customized tea products for aroma levels and consistency.
[0018] During implementation, such as Figure 1 , Figure 2 , Figure 3 , Figure 4 As shown, the main cavity system includes a main cavity 11 for accommodating tea leaves; The secondary cavity system includes: At least one secondary cavity 21 for containing seasonings is disposed on one or both sides of the main cavity, and each of the secondary cavities 21 is connected to the main cavity 11 through a pipeline; Aroma control valve 22 is located in the pipeline between the secondary cavity and the main cavity, serving as the controllable communication structure; The aroma control valve is controlled to open and close by the PLC main controller.
[0019] By separating the main chamber and the auxiliary chamber and connecting them through pipelines, and coordinating with an aroma control valve controlled by a PLC main controller, physical isolation and intelligent collaboration between the tea drying and flavoring processes are achieved. Specifically: The tea leaves are dried independently in the main cavity, avoiding direct contact with seasonings and ensuring the cleanliness and quality stability of the finished product. The seasonings are baked separately in the secondary cavity to fully release their characteristic aromas. The secondary cavity can be located on one or both sides of the main cavity, which allows for flexible layout and facilitates the expansion of multiple aroma profiles. The aroma control valve is precisely controlled by the PLC main controller, and the pipeline is opened only in the preset process stage, so that the aroma is introduced into the main cavity as needed and in a directional manner, realizing the timing and precision of flavor control. During non-fragrant periods, the fragrance control valve remains closed to effectively block airflow exchange and prevent heat loss, moisture interference, and cross-contamination between different fragrance types.
[0020] By combining simple and reliable hardware configuration with the control of the PLC main controller, the problem of difficulty in balancing "drying" and "fragrance enhancement" in traditional tea processing is solved, significantly improving the controllability and consistency of tea flavor customization.
[0021] During implementation, such as Figure 2 , Figure 3 , Figure 4 As shown, the main cavity system also includes: Multiple main cavity heating devices 12 are respectively disposed on a pair of opposite side walls of the main cavity, and the main cavity heating devices on one side wall and the main cavity heating devices on the other side wall are arranged alternately and staggered in the vertical direction. Multiple rows of main cavity fans 13 are respectively arranged on the same pair of opposite side walls of the main cavity, and the multiple rows of main cavity fans on one side wall and the multiple rows of main cavity fans on the other side wall are alternately staggered in the vertical direction.
[0022] Enhance hot air circulation and temperature uniformity: The heating devices on the opposite sides of the main cavity are staggered to avoid local overheating or concentrated heat sources. Combined with the staggered arrangement of multiple rows of main cavity heating device fans, a multi-directional cross airflow is formed, which effectively breaks the thermal boundary layer and allows heat to spread three-dimensionally and evenly in the main cavity, ensuring that the tea leaves are heated evenly and avoiding uneven drying or scorching.
[0023] Enhance airflow penetration and moisture removal efficiency: The main chamber fan and the main chamber heating device are arranged in a staggered manner in the vertical direction, guiding the hot air through the multiple layers of tea leaves in a zigzag or spiral path, which greatly improves the airflow's ability to penetrate the interior of the tea pile, accelerates the migration of internal moisture to the surface and efficiently discharges it, shortens the drying cycle and improves energy efficiency.
[0024] Reduce dead zones and temperature gradients: The main chamber heating device and multiple rows of main chamber fans break the symmetry through staggered layout, effectively eliminating local cold or stagnant areas, significantly reducing the temperature gradient in the vertical and horizontal directions within the main chamber, and ensuring the consistency of the quality of the entire batch of tea.
[0025] Suitable for multi-layer tea loading requirements: It is particularly suitable for scenarios equipped with multi-layer tea storage devices. The staggered main cavity fan can deliver air to different layer heights in a targeted manner to achieve precise temperature and humidity control in layers, meeting the differentiated requirements of hot air distribution in complex processes (such as initial firing, final firing, forced cooling, and re-firing for aroma enhancement).
[0026] During implementation, such as Figure 3 , Figure 4 As shown, the main cavity system also includes: The tea-containing rack 14 is arranged in layers within the main cavity.
[0027] The main cavity system is equipped with a movable, layered tea-holding rack, which has the following technical advantages: Improve space utilization and processing efficiency: The layered tea storage rack makes full use of the vertical space inside the main cavity, allowing multiple batches of tea to be processed simultaneously in a single drying cycle, significantly improving equipment capacity and making it suitable for large-scale production needs.
[0028] Easy to load, unload, operate and maintain: The tea storage rack features a movable design, allowing it to be pulled out or pushed in as a whole. This facilitates the filling, turning, and removal of tea, reducing the intensity of manual operation, while also making it easy to clean and maintain, ensuring hygiene and the continuity of the process.
[0029] Optimize hot air penetration and drying uniformity: The shelves have reasonable gaps between each layer, which, together with the staggered main cavity fan and main cavity heating device, form an orderly airflow channel. This allows hot air to penetrate the tea pile layer by layer, reducing local over-drying or under-drying and improving the uniformity of drying the entire batch of tea.
[0030] In practice, the main cavity system also includes: A main cavity temperature sensor is installed inside the main cavity 11 to detect the temperature inside the main cavity and feed it back to the PLC main controller; A humidity sensor for the main cavity is located inside the main cavity 11 and is used to detect the humidity inside the main cavity and feed it back to the PLC main controller. A main cavity pressure sensor is installed inside the main cavity 11 to detect the pressure value inside the main cavity and feed it back to the PLC main controller. The main chamber exhaust valve 15 is located at the top of the main chamber 11; The PLC main controller is configured as follows: Based on the preset temperature curve of the main cavity and the signal from the main cavity temperature sensor, the main cavity heating device is controlled by a PID algorithm to achieve precise adjustment of the temperature inside the main cavity. Based on the preset humidity curve of the main cavity, the signals from the humidity sensor and the pressure sensor of the main cavity, the opening and closing of the exhaust valve of the main cavity are controlled to maintain the airflow and humidity balance in the main cavity.
[0031] The main cavity system achieves high uniformity, high precision, and adaptive control in the tea drying process through a multi-parameter sensing-feedback-execution closed-loop control architecture. The specific technical effects are as follows: Real-time sensing of multi-dimensional environmental parameters: The main chamber integrates temperature, humidity, and pressure sensors, which can simultaneously collect key data on the thermal and humidity environment and airflow status of the main chamber and feed them back to the PLC main controller in real time, providing a reliable basis for precise control and overcoming the limitations of traditional equipment that relies on experience or single parameter control.
[0032] High-precision closed-loop temperature control: Based on the preset temperature curve of the main cavity and the feedback signal from the temperature sensor, the PLC main controller uses a PID algorithm to dynamically adjust the output power of the main cavity heating device, thereby stabilizing the actual temperature inside the main cavity and meeting the stringent requirements for heating rate and temperature control accuracy at different stages such as initial heating, final heating, and reheating.
[0033] Intelligent regulation of humidity and airflow: By integrating the dual signals from the humidity sensor and the pressure sensor in the main chamber, the PLC controller intelligently determines the moisture accumulation and ventilation needs in the main chamber. Based on the preset humidity curve of the main chamber, it dynamically opens and closes the exhaust valve of the main chamber, which not only discharges high-humidity exhaust gas in a timely manner, but also avoids excessive ventilation that leads to heat loss. Thus, under the premise of energy saving, it maintains stable airflow circulation and a reasonable humidity gradient in the main chamber, effectively preventing tea from being over-steamed, spoiled, or losing its aroma.
[0034] Full-process automation and process replicability: The aforementioned sensing-control-execution mechanism forms a complete automatic regulation closed loop, enabling complex drying processes (such as initial drying, final drying, forced cooling, and temperature and humidity control during the re-firing and aroma enhancement stages) to be executed programmatically. This significantly reduces human intervention, improves batch-to-batch consistency, and provides technical support for high-quality, standardized tea production.
[0035] During implementation, such as Figure 5 As shown, the sub-cavity system further includes: A secondary cavity heating device 23 is located at the inner bottom of the secondary cavity; A seasoning storage device 24 is movably disposed above the auxiliary cavity heating device; A secondary cavity temperature sensor is installed inside the secondary cavity to detect the temperature inside the secondary cavity and feed it back to the PLC main controller; A secondary cavity humidity sensor is installed inside the secondary cavity to detect the humidity inside the secondary cavity and feed it back to the PLC main controller; A secondary chamber exhaust valve is located at the top of the secondary chamber; The PLC main controller is configured as follows: Based on the preset temperature curve of the secondary cavity and the signal from the secondary cavity temperature sensor, the heating device of the secondary cavity is controlled by a PID algorithm to achieve precise adjustment of the temperature inside the secondary cavity. Based on the preset temperature curve of the secondary chamber and the signal from the humidity sensor of the secondary chamber, the opening and closing of the exhaust valve of the secondary chamber is controlled to maintain the humidity balance in the secondary chamber.
[0036] In practice, the secondary cavity system further includes: A secondary cavity fan is located on the side wall of the secondary cavity fan, and the air outlet of the secondary cavity fan is oriented towards the main cavity and the port of the connecting pipe between the secondary cavity and the main cavity. The PLC main controller is configured as follows: According to the preset aroma introduction triggering conditions, the auxiliary cavity fan and the aroma control valve are controlled synchronously to blow the aroma into the main cavity.
[0037] The secondary cavity system is equipped with a secondary cavity fan and an aroma control valve, which are coordinated and controlled by a PLC main controller, achieving the following technical effects: Directional guidance for efficient aroma delivery: The auxiliary cavity fan is located on the side wall of the auxiliary cavity, and its air outlet direction is towards the opening of the connecting pipe between the auxiliary cavity and the main cavity. When started, it can form a directional airflow to concentrate the aroma generated by the baking seasoning in the auxiliary cavity and blow it to the inlet of the connecting pipe, effectively avoiding the aroma from being retained or diffused and lost in the auxiliary cavity, and significantly improving the aroma transmission efficiency to the main cavity.
[0038] Precise synchronous control enables on-demand fragrance application: The PLC main controller is configured to simultaneously turn on the auxiliary cavity fan and the aroma control valve according to the preset aroma introduction trigger conditions. This coordinated action ensures that a complete airflow path from the auxiliary cavity to the main cavity is established only during the target time period, so that the aroma can quickly enter the main cavity under the drive of positive pressure airflow, thereby achieving precise timing of flavor control.
[0039] Prevent cross-interference during non-working states: When the preset aroma introduction triggering conditions are not met, the PLC main controller keeps the auxiliary cavity fan and the aroma control valve in the closed state, cuts off the connection between the auxiliary cavity and the main cavity, effectively blocks the mutual interference of heat, moisture or residual odor, and ensures the independence and cleanliness of the tea drying environment.
[0040] Improve flavor adhesion uniformity and consistency: With the stable airflow provided by the auxiliary cavity fan, the aroma is dynamically and evenly diffused into the surface and pore structure of the tea leaves in the main cavity. Compared with the static incense burning method, this significantly enhances the uniformity of aroma adhesion and penetration depth, and improves the consistency of flavor between different batches of tea.
[0041] During implementation, such as Figure 1 As shown, it also includes: The industrial computer is configured to receive the main cavity system process parameters set by the operator and transmit them to the PLC main controller to execute the corresponding control logic. The main cavity system process parameters include the following drying stages: Pre-drying stage: The drying temperature is set to 110–120°C, and the drying time can be manually set by the operator according to the process requirements; Sufficient drying stage: The drying temperature is set to 90–100°C, and the drying time can be manually set by the operator according to the process requirements; Forced cooling phase: Heating stops and the cooling process begins; Re-firing and aroma enhancement stage: The temperature is controlled at 80–90°C, and the drying time can be manually set by the operator according to the process requirements.
[0042] Achieve flexible configuration and digital management of process parameters: The industrial control computer provides a human-machine interface, allowing operators to flexibly set key parameters for each stage of drying, including temperature and time, according to different types of tea (such as black tea, green tea, oolong tea, etc.) or quality requirements, giving the equipment a high degree of process adaptability and customization capability.
[0043] Supports multi-stage refined drying control: The main cavity system process parameters include a complete four-stage drying process: The parameters for the four stages are independently adjustable, satisfying the scientific process path of "high-temperature rapid dehydration followed by low-temperature slow aroma enhancement" in tea processing.
[0044] Improving automation levels and batch consistency: The industrial control computer automatically sends the complete process parameters set by the operator to the PLC main controller, which then precisely controls the main cavity heating device, main cavity exhaust valve, main cavity fan and other actuators, realizing unmanned operation of the entire process, significantly reducing human operation errors and ensuring a high degree of consistency in product quality across different batches.
[0045] Facilitates the storage and traceability of process data: The industrial control computer can store multiple sets of process formulas, supporting their recall, copying, and optimization, thus laying a data foundation for process standardization, quality traceability, and intelligent upgrading.
[0046] In summary, by introducing an industrial control computer and the process parameters of the main cavity system that can be set in stages, the tea drying process has been transformed from "experience-driven" to "data-driven". While ensuring ease of operation, it has greatly improved processing accuracy, flexibility and product quality stability.
[0047] In practice, the industrial control computer is also configured to receive the process parameters of the sub-cavity system set by the operator and transmit them to the PLC main controller to execute the corresponding control logic; The secondary cavity system process parameters include three baking modes: Shallow baking mode: The shallow baking temperature of the secondary cavity is set to 180–205°C; Medium drying mode: The medium drying temperature of the secondary cavity is set to 210–220°C; Deep baking mode: The deep baking temperature of the secondary cavity is set to 225–245°C; The preset aroma introduction trigger condition must simultaneously meet the following two conditions: Condition 1: 10–20 minutes after the main cavity enters the initial firing stage, or 30–120 minutes after entering the re-firing and aroma-enhancing stage; Condition 2: The actual duration of the secondary cavity entering the corresponding mode reaches the preset duration.
[0048] Achieve precise triggering of dual conditions for aroma delivery: The PLC main controller will only initiate the aroma introduction action when the following two preset conditions are met simultaneously: Condition 1: The main cavity has been in the initial firing stage for 10–20 minutes, or in the re-firing and aroma-enhancing stage for 30–120 minutes (i.e., the tea leaves are in a suitable temperature and humidity window for absorbing aroma). Condition 2: The sub-cavity has completed the preset running time of the currently selected baking mode (i.e., the seasoning has fully released the target aroma).
[0049] This "dual condition and logic" ensures that the aroma is introduced only under the dual conditions of the tea leaves having the best adsorption capacity and the seasonings being effectively roasted, avoiding the introduction of immature aromas too early or the waste of aromas due to the late introduction, thus greatly improving the efficiency of aroma infusion and flavor quality.
[0050] Enhance the intelligence level of coordinated control between the main and auxiliary systems: The process parameters of the main cavity and the auxiliary cavity are set uniformly by the industrial control computer, and the operating status and timing nodes of the two systems are compared in real time by the PLC main controller, so as to realize the synchronous judgment and linkage execution of cross-cavity processes, breaking through the limitation of the separation of drying and aroma-adding functions in traditional equipment.
[0051] Improve process repeatability and ease of operation: All baking mode parameters and trigger conditions can be preset, stored and recalled on the industrial control computer interface. Operators do not need to manually intervene to judge the timing. The system automatically completes the entire process from seasoning baking to aroma introduction, ensuring the consistency and stability of flavor of different batches of products.
[0052] In summary, this design achieves the technical goal of "on-demand baking and precise aroma infusion" through the flexible configuration of process parameters of the sub-cavity system by the industrial control computer and the intelligent judgment of dual trigger conditions by the PLC main controller, providing reliable support for the intelligent production of high-quality customized flavored tea.
[0053] In implementation, the PLC main controller is also configured as follows: According to the preset aroma cessation trigger condition, the auxiliary cavity fan and the aroma control valve are synchronously controlled to blow the aroma to the main cavity. The preset condition for stopping the aroma import is as follows: The initial firing stage of the main cavity is completed, or the re-firing and aroma enhancement stage of the main cavity is completed.
[0054] Achieve strict synchronization of the main and auxiliary system process stages: The PLC controller monitors the main chamber's process stage in real time. Once the end of the final firing or re-firing aroma enhancement stage is detected, the auxiliary chamber fan and aroma control valve are immediately shut down synchronously, cutting off the aroma transmission path. This linkage mechanism ensures that the auxiliary chamber system always operates to meet the current process requirements of the main chamber, avoiding energy waste and over-roasting of seasonings.
[0055] Improve the automation and reliability of flavor control: The aroma-stopping process requires no manual intervention; it is entirely executed automatically by the PLC main controller based on the stage status, eliminating the risk of operation delays or misjudgments and significantly improving the repeatability and batch consistency of the fragrance-applying process.
[0056] This forms a complete closed-loop control system with the aroma introduction logic: By combining the start-stop strategy of "dual-condition triggering" and "stopping upon stage completion", a closed loop of aroma control with the main cavity process stage as the core is constructed, which strictly limits the entire fragrance process within a scientific and effective process window, taking into account efficiency, quality and resource conservation.
[0057] In implementation, the PLC main controller is also configured as follows: When the actual running time of the initial firing stage reaches the preset duration, a prompt signal is triggered to remind the operator to load the tea leaves into the main chamber.
[0058] To achieve time-guided process flow and human-machine collaboration: The initial heating stage is typically used to preheat the unloaded main chamber or prepare the equipment for operation. When the actual running time of the initial heating stage reaches the preset duration, it indicates that environmental parameters such as temperature and airflow within the main chamber have reached suitable conditions for feeding. At this point, the PLC main controller automatically triggers a prompt signal (such as an audible and visual alarm, an HMI interface pop-up, or an indicator light illuminating) to proactively guide the operator to promptly load the tea leaves, avoiding energy waste or missing the optimal feeding window due to delays caused by manual judgment.
[0059] Improve operational standardization and batch consistency: By linking the timing of material feeding with the completion status of the initial drying stage, it is ensured that each batch of tea begins drying under the same initial equipment conditions, reducing process fluctuations caused by differences in human operation time and improving the stability and repeatability of product quality.
[0060] Enhance system automation and user experience: As a key node in human-machine collaboration, the feeding prompt mechanism retains necessary human intervention (such as tea filling) while replacing experience reliance with intelligent judgment, thus lowering the operational threshold and preventing misoperation (such as feeding too early, leading to uneven heating or equipment overload).
[0061] In implementation, the PLC main controller is also configured with: When the baking mode is set to shallow baking mode and the actual running time reaches the preset duration, a prompt signal is triggered to remind the operator to put the seasonings into the secondary cavity; When the baking mode is medium baking mode and the actual running time reaches the preset duration, a prompt signal is triggered to remind the operator to put the seasoning into the secondary cavity; When the baking mode is set to dark baking mode and the actual running time reaches the preset duration, a prompt signal is triggered to remind the operator to put the seasonings into the secondary cavity.
[0062] To achieve precise guidance on the timing of seasoning addition: Different baking modes (shallow, medium, and dark) have different requirements for the preheating temperature and stabilization time of the secondary cavity. The PLC main controller dynamically determines whether the secondary cavity has completed preheating and reached a suitable thermal equilibrium state for adding ingredients, based on the currently selected baking mode. An alert signal is only triggered when the actual running time meets the preset duration corresponding to that mode, ensuring that the seasonings are added under optimal temperature conditions and avoiding uneven heating, insufficient aroma release, or burning due to premature addition.
[0063] Adapt to multi-mode process requirements and improve the level of intelligent operation: By binding the prompt logic to specific baking modes, the system can automatically match the different preheating time requirements of different flavorings (such as coffee, fruits, etc.), eliminating the need for operators to judge the timing of adding ingredients based on experience, significantly reducing operational complexity and improving the equipment's adaptability to multi-flavor production.
[0064] Ensure the quality and consistency of aroma generation process: Starting the roasting process in a stable thermal environment facilitates the controlled execution of flavor-forming reactions such as Maillard reaction and caramelization. This mechanism ensures that each batch of seasonings is roasted under the same thermal conditions, thereby improving the consistency and repeatability of aroma components and laying the foundation for the production of high-quality flavored teas.
[0065] Strengthen human-machine collaboration and process standardization: The system actively issues prompts (such as HMI pop-ups, buzzers, or indicator lights), transforming critical operation nodes from "passive waiting" to "active guidance." This retains necessary human intervention (such as material feeding) while avoiding omissions or misoperations, thereby improving the reliability and safety of the overall process.
[0066] Specifically, there are five secondary cavities, three of which are arranged vertically at intervals on the left side of the main cavity, and the other two are arranged vertically at intervals on the right side of the main cavity.
[0067] During implementation, such as Figure 1 As shown, the main cavity system also includes a video monitoring system, which includes: The main cavity display screen 41 is located on the right side of the main cavity and between the two secondary cavities on the right side. A high-temperature resistant camera is installed inside the main cavity. Its video signal is transmitted to the main cavity display screen via the PLC main controller and displayed in real time on the main cavity display screen. Temperature and humidity display screen 42 is located on the right side of the main cavity and below the main cavity display screen 41.
[0068] The video monitoring system enables visual monitoring of the drying and baking process. The high-temperature resistant camera can withstand the high-temperature environment of the main cavity and continuously acquire the tea's spreading status, turning situation, and color changes, making the originally closed heat treatment process transparent.
[0069] Improve operational safety and process controllability: Operators can observe the internal working conditions in real time through the main cavity display screen without opening the main cavity, avoiding heat loss, temperature fluctuations or the risk of burns caused by frequent opening of the lid; at the same time, abnormalities (such as tea accumulation, scorching, seasoning overflow, etc.) can be detected in time, and intervention can be carried out quickly to ensure production safety and quality stability.
[0070] Supports remote diagnostics and process optimization: The video data is integrated into the control system through the PLC main controller and can be recorded synchronously with parameters such as temperature, humidity, and stage timing, providing intuitive evidence for process review, problem tracing, and parameter optimization.
[0071] In summary, this visualization monitoring design transforms the "invisible" thermal processing process into a "visible" real-time image, significantly improving the equipment's intelligence, ease of operation, and process reliability without compromising the sealing and thermal stability of the main and auxiliary cavities.
[0072] During implementation, the auxiliary cavity fan is driven by a frequency converter to achieve stepless speed regulation.
[0073] The frequency converter is controlled by the PLC main controller, and then drives the auxiliary cavity fan.
[0074] Achieve precise stepless adjustment of the secondary cavity airflow: The PLC main controller outputs corresponding control signals to the frequency converter according to the current baking mode (light baking, medium baking or dark baking), the temperature in the secondary cavity and the aroma release requirements; the frequency converter dynamically adjusts the power frequency supplied to the secondary cavity fan accordingly, thereby continuously and smoothly adjusting the fan speed and air volume, avoiding sudden airflow changes or aroma disturbances caused by traditional start-stop control.
[0075] Improve aroma delivery efficiency and uniformity: During the aroma introduction stage, the PLC main controller can instruct the frequency converter to increase the fan speed to create sufficient positive pressure to drive the aroma into the main cavity efficiently.
[0076] Specifically, such as Figure 6 As shown, the drying and flavor control device of this application is equipped with an independent operating console, which integrates an industrial computer, a PLC main controller and its expansion modules, a switching power supply, relays, and operation buttons. The industrial computer is used for human-machine interaction, process parameter setting, and operation status visualization, while the PLC main controller is responsible for real-time acquisition of data from various sensors and execution of logic control.
[0077] Operation buttons and indicator lights: Provide manual control options, including start, stop, and emergency stop functions for the drying and flavor control unit. Start / Stop button: Used to start or stop the entire drying and flavor control unit.
[0078] Emergency stop button: Quickly stops the drying and flavor control devices in emergency situations.
[0079] Status indicator lights: display the operating status of the drying and flavor control device (such as normal operation, fault alarm, etc.).
[0080] Specifically, industrial control computers are also used to provide human-machine interfaces, allowing users to set process parameters, view real-time data, control curve generation, and record historical data.
[0081] Interface design: Process parameter setting interface: Parameters such as temperature, humidity, and pressure can be set.
[0082] Real-time operating status display interface: Displays the current status information of each cavity.
[0083] Alarm and Historical Data Query Interface: Records abnormal situations and provides query functions.
[0084] The communication interface of the industrial control computer: communicates with the industrial control computer via Ethernet or RS485, receives the set parameters and provides feedback on the operating status.
[0085] like Figure 6 As shown, the input / output module: Digital input (DI): Connects to operation buttons, status indicator lights, etc.
[0086] Digital output (DO): controls actuators such as solenoid valves (e.g., aroma control valves, main chamber exhaust valves), heating devices (main chamber heating devices, auxiliary chamber heating devices), etc.
[0087] Analog Output (AO): Sends frequency commands to the frequency converter.
[0088] Analog Input (AI): Receives signals from temperature sensors, humidity sensors, and pressure sensors.
[0089] The working process of the drying and flavor control device in this application is as follows: Start-up phase: Users set process parameters (such as temperature, humidity, pressure, seasoning formula, etc.) through an industrial control computer.
[0090] The operator presses the start button, and the PLC main controller receives the start signal and begins to initialize the system.
[0091] Drying stage: The PLC controller controls the heating device of the main cavity according to the preset temperature curve of the main cavity, and precisely adjusts the temperature through the PID algorithm.
[0092] The main cavity temperature sensor and the main cavity humidity sensor monitor the environmental parameters inside the main cavity in real time and feed them back to the PLC main controller for adjustment.
[0093] Seasoning stage: According to the set schedule, the PLC main controller sequentially controls the sub-cavity heating device, solenoid valve and frequency converter of each sub-cavity.
[0094] The seasonings in the secondary cavity are heated and blown into the main cavity by the secondary cavity fan to achieve uniform seasoning.
[0095] Exhaust phase: The PLC controller automatically adjusts the exhaust valve of the main cavity based on the pressure value inside the main cavity to maintain the airflow balance inside the main cavity.
[0096] Monitoring and alarms: The industrial control computer displays the status information of each cavity in real time and records the operating data.
[0097] When an anomaly occurs, the system will trigger an alarm and display a message on the interface.
[0098] Although preferred embodiments of this application have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of this application.
[0099] Obviously, those skilled in the art can make various modifications and variations to this application without departing from the spirit and scope of this application. Therefore, if such modifications and variations fall within the scope of the claims of this application and their equivalents, this application also intends to include such modifications and variations.
Claims
1. A drying and flavor control device, characterized in that, include: Main cavity system for drying tea leaves; A secondary cavity system for generating aroma in baking seasonings, wherein the secondary cavity system and the main cavity system are connected or isolated through a controllable communication structure; The PLC main controller is configured to turn the controllable communication structure on and off according to process requirements, so as to introduce the aroma into the main cavity system as needed.
2. The drying and flavor control device according to claim 1, characterized in that, The main cavity system includes a main cavity for containing tea leaves; The secondary cavity system includes: At least one secondary cavity for containing seasonings is disposed on one or both sides of the main cavity, and each of the secondary cavities is connected to the main cavity through a pipeline; An aroma control valve is located in the pipeline between the secondary cavity and the main cavity, serving as the controllable communication structure; The aroma control valve is controlled to open and close by the PLC main controller.
3. The drying and flavor control device according to claim 2, characterized in that, The main cavity system also includes: Multiple main cavity heating devices are respectively disposed on a pair of opposite side walls of the main cavity, and the main cavity heating devices on one side wall and the main cavity heating devices on the other side wall are arranged alternately and staggered in the vertical direction. Multiple rows of main cavity fans are respectively arranged on the same pair of opposite side walls of the main cavity, and the multiple rows of main cavity fans on one side wall are alternately staggered with the multiple rows of main cavity fans on the other side wall in the vertical direction.
4. The drying and flavor control device according to claim 3, characterized in that, The heating device of the main cavity on one side wall is arranged opposite to a row of main cavity fans on the other side wall; In this configuration, along the main cavity from the doorway to the back, each fan in each row of the main cavity fans is arranged at equal intervals.
5. The drying and flavor control device according to claim 3, characterized in that, The main cavity system also includes: A layered tea-containing rack is placed within the main cavity. A main cavity temperature sensor is installed inside the main cavity to detect the temperature inside the main cavity and feed it back to the PLC main controller; A humidity sensor for the main cavity is installed inside the main cavity to detect the humidity inside the main cavity and feed it back to the PLC main controller; A main cavity pressure sensor, located within the main cavity, is used to detect the pressure value within the main cavity and feed it back to the PLC main controller. The main cavity exhaust valve is located at the top of the main cavity. The PLC main controller is configured as follows: Based on the preset temperature curve of the main cavity and the signal from the main cavity temperature sensor, the main cavity heating device is controlled by a PID algorithm to achieve precise adjustment of the temperature inside the main cavity. Based on the preset humidity curve of the main cavity, the signals from the humidity sensor and the pressure sensor of the main cavity, the opening and closing of the exhaust valve of the main cavity are controlled to maintain the airflow and humidity balance in the main cavity.
6. The drying and flavor control apparatus according to claim 5, characterized in that, The secondary cavity system also includes: A secondary cavity heating device is located at the inner bottom of the secondary cavity; A seasoning storage device is movably mounted above the heating device of the secondary cavity. A secondary cavity temperature sensor is installed inside the secondary cavity to detect the temperature inside the secondary cavity and feed it back to the PLC main controller; A secondary cavity humidity sensor is installed inside the secondary cavity to detect the humidity inside the secondary cavity and feed it back to the PLC main controller; A secondary chamber exhaust valve is located at the top of the secondary chamber; The PLC main controller is configured as follows: Based on the preset temperature curve of the secondary cavity and the signal from the secondary cavity temperature sensor, the heating device of the secondary cavity is controlled by a PID algorithm to achieve precise adjustment of the temperature inside the secondary cavity. Based on the preset temperature curve of the secondary chamber and the signal from the humidity sensor of the secondary chamber, the opening and closing of the exhaust valve of the secondary chamber is controlled to maintain the humidity balance in the secondary chamber.
7. The drying and flavor control apparatus according to claim 6, characterized in that, The secondary cavity system also includes: A secondary cavity fan is located on the side wall of the secondary cavity fan, and the air outlet of the secondary cavity fan is oriented towards the main cavity and the port of the connecting pipe between the secondary cavity and the main cavity. The PLC main controller is configured as follows: According to the preset aroma introduction triggering conditions, the auxiliary cavity fan and the aroma control valve are controlled synchronously to blow the aroma into the main cavity.
8. The drying and flavor control apparatus according to claim 7, characterized in that, The auxiliary cavity fan is driven by a frequency converter to achieve stepless speed regulation.
9. The drying and flavor control apparatus according to claim 7, characterized in that, Also includes: The industrial computer is configured to receive the main cavity system process parameters set by the operator and transmit them to the PLC main controller to execute the corresponding control logic. The main cavity system process parameters include the following drying stages: Pre-drying stage: The drying temperature is set to 110–120°C, and the drying time can be manually set by the operator according to the process requirements; Sufficient drying stage: The drying temperature is set to 90–100°C, and the drying time can be manually set by the operator according to the process requirements; Forced cooling phase: Heating stops and the cooling process begins; Re-firing and aroma enhancement stage: The temperature is controlled at 80–90°C, and the drying time can be manually set by the operator according to the process requirements.
10. The drying and flavor control apparatus according to claim 9, characterized in that, The industrial control computer is also configured to receive the process parameters of the sub-cavity system set by the operator and transmit them to the PLC main controller to execute the corresponding control logic; The secondary cavity system process parameters include three baking modes: Shallow baking mode: The shallow baking temperature of the secondary cavity is set to 180–205°C; Medium drying mode: The medium drying temperature of the secondary cavity is set to 210–220°C; Deep baking mode: The deep baking temperature of the secondary cavity is set to 225–245°C; The preset aroma introduction trigger condition must simultaneously meet the following two conditions: Condition 1: 10–20 minutes after the main cavity enters the initial firing stage, or 30–120 minutes after entering the re-firing and aroma-enhancing stage; Condition 2: The actual duration of the secondary cavity entering the corresponding mode reaches the preset duration.
11. The drying and flavor control apparatus according to claim 10, characterized in that, The PLC main controller is also configured as follows: According to the preset aroma cessation trigger condition, the auxiliary cavity fan and the aroma control valve are synchronously controlled to blow the aroma to the main cavity. The preset condition for stopping the aroma import is as follows: The initial firing stage of the main cavity is completed, or the re-firing and aroma enhancement stage of the main cavity is completed.
12. The drying and flavor control apparatus according to claim 11, characterized in that, The PLC main controller is also configured as follows: When the actual running time of the initial firing stage reaches the preset duration, a prompt signal is triggered to remind the operator to load the tea leaves into the main chamber; The PLC main controller is also configured with: When the baking mode is set to shallow baking mode and the actual running time reaches the preset duration, a prompt signal is triggered to remind the operator to put the seasonings into the secondary cavity; When the baking mode is medium baking mode and the actual running time reaches the preset duration, a prompt signal is triggered to remind the operator to put the seasoning into the secondary cavity; When the baking mode is set to dark baking mode and the actual running time reaches the preset duration, a prompt signal is triggered to remind the operator to put the seasonings into the secondary cavity.
13. The drying and flavor control apparatus according to any one of claims 1 to 12, characterized in that, The main cavity system also includes a video monitoring system, which includes: The main cavity display screen is located on the right side of the main cavity; A high-temperature resistant camera is installed inside the main cavity. Its video signal is transmitted to the main cavity display screen via the PLC main controller and displayed in real time on the main cavity display screen.