【作者】 吴畏；

【导师】 陶栋材；

【作者基本信息】 湖南农业大学 ， 农业机械化工程， 2009， 硕士

【摘要】 近年来,我国的茶叶产品结构出现了大幅调整,从原来的以大宗茶生产为主转向了以名优茶生产为主,按照国家种植业质量振兴计划,到2010年我国名优茶产量将达到45万吨,占总产量的60%。名优茶的加工技术长期以来大多沿袭传统的手工制作,存在机械化程度低、技术不规范、质量不稳定、劳动强度大、生产率低等一系列问题。为提高名优茶加工的生产效率,保证名优茶的品质,就必须加强对名优茶加工机具的开发。本文运用现代机械设计方法,以我省的名优茶古丈毛尖为实例进行阐述。在分析传统毛尖茶叶加工工艺技术的基础上,确定了毛尖茶叶机械加工所要求的基本动作及炒茶臂的运动轨迹,运用现代设计方法初步确定了炒茶机构的设计参数,并通过运动学和动力学特性分析,找出了影响茶叶加工质量、炒茶机工作性能及可靠性的主要因素。建立了毛尖茶叶炒茶机构的运动学和动力学模型,炒茶臂L_AC回转中心B点的合力ΔBxyz可以衡量机构冲击振动大小,以ΔBxyz最小建立目标函数进行优化设计,得出平衡块质心位置R与质量m的关系。在论文中通过动力学仿真,得到的毛尖茶叶炒茶机构的优化方案,有效地缩短了毛尖茶叶炒茶机构的研发周期,降低了开发成本,对提高产品设计和制造质量探索了新的途径。更多还原

【Abstract】 In recent years, our country’s tea industry has been restructured greatly. More importance is attached to the quality of the tea rather than its output than before. According to the national crop quality promotion plan, our country’s superior tea output will amount to 450,000 tons in the year of 2010, accounting for 60% of the total output.The superior tea’s processing technology mostly follows the traditional way. It has many shortages, like lowly developed mechanization, non-standarded technique, unstable quality and great labor intensity and so on. In order to enhance the productivity and guarantee the quality of the superior tea, we should follow the path of mechanization firmly and new approaches should be explored to process the tea.In this paper, the method of modern machine design is used , taking the high quality tea "MaoJian" as a example to elaborate. On the basis of the traditional tea processing technology, we put forward the elementary action of tea processing and its action path. Based on the modern design methods ,the new design parameters was primarily determined. Based on the modern design methods ,the new design parameters was primarily determined.Through the analyzing the Kinematics and its characteristics, we found the main causes of influencing the processing quality and Performance and reliability, and we built the model of the Kinematics and dynamics of tea processing the organization.The objective function to measure the impact of vibration was developed on the bases of the composition as to the rotative center of the fired-tea-are ,and the relationship between balanceable center location R and Mass m was studied based on farther optimization design.In this way, The researching time can be shortened and the cost can be reduced.. The new methods of improving the design and the quality of tea products have been put forward.更多还原