Response Surface Optimization of baking parameters for high-quality tea charcoal

GAO Yusen; REN Jinbo; LIN Ting; WU Chuanyu

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GAO Y S, REN J B, LIN T, et al. Response Surface Optimization of baking parameters for high-quality tea charcoal [J]. Fujian Journal of Agricultural Sciences，2024，39（X）：1−13

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GAO Y S, REN J B, LIN T, et al. Response Surface Optimization of baking parameters for high-quality tea charcoal [J]. Fujian Journal of Agricultural Sciences，2024，39（X）：1−13

GAO Y S, REN J B, LIN T, et al. Response Surface Optimization of baking parameters for high-quality tea charcoal [J]. Fujian Journal of Agricultural Sciences，2024，39（X）：1−13

Citation:

GAO Y S, REN J B, LIN T, et al. Response Surface Optimization of baking parameters for high-quality tea charcoal [J]. Fujian Journal of Agricultural Sciences，2024，39（X）：1−13

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Response Surface Optimization of baking parameters for high-quality tea charcoal

1.
College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China

Received Date: 2023-05-23
Rev Recd Date: 2023-08-21

Available Online: 2024-03-28

Abstract

Abstract

Objective Using the charcoal baking process conditions of tea leaves as the research object, using the principle of fuzzy mathematical matrix analysis,To optimize the charcoal roasting process for tea leaves and obtain the best charcoal roasting technique,providing a reliable theoretical reference baking high-quality tea leaves and foundation for intelligent tea baking. Methods The fuzzy sensory evaluation score was taken as the response value,and the baking temperature (A),the spreading thickness (B) and the baking time (C) were taken as the independent variables to establish a combination of 3 factors and 3 levels,and a linear regression model was established to optimize the process of tea charcoal baking by response surface methodology.Conduct comparative analysis of actual and theoretical sensory evaluations through actual baking.The analysis of the impact of experimental techniques on the quality of tea further confirms the reliability of the quadratic regression model. Results Based on actual adjustments, the optimal combination parameters are as follows: baking temperature of 82 ℃, spreading thickness of 3 cm, baking time of 126 minutes. The main aroma components of tea include trans orange blossom tert alcohol, farnesene, plant alcohol, and indole, and their content is consistent with the aroma grade; The main biochemical components include tea polyphenols, soluble sugars, amino acids, and caffeine, and their content matches the color and taste level of the soup. The sensory evaluation results are consistent with the evaluation system. Conclusion The sensory evaluation standard of tea is reasonable and the sensory evaluation model is reliable,which can veritable reflect the best process of charcoal baking.
- baking the tea,
- fuzzy mathematics,
- sensory evaluation,
- design-expert response surface

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References(49)

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