Device for detecting moisture content of machine-fried Duyun Maojian tea based on spectral characteristic parameters

Abstract

The invention discloses a device for detecting moisture content of machine-fried Duyun Maojian tea based on spectral characteristic parameters. Its structure includes a base, a sample chamber, a detector, a power supply, a light source, and an interferometer. There is a detector, an interferometer is set on the right side of the sample chamber, a power supply is installed behind the sample chamber, a light source is installed on the right side of the power supply, a magnetic suspension device and a uniform sample device are installed in the sample chamber, and the uniform sample device is set above the magnetic suspension device , The magnetic suspension device includes a magnetic suspension base, a suspension, a whiteboard, and a tray. The suspension is arranged above the magnetic suspension base, the top of the suspension is connected to a tray, and the inner bottom of the tray is provided with a whiteboard. Spreading the material can make the tea leaves evenly distributed, avoiding manual placement and multiple adjustments, and using the principle of magnetic levitation to place the tray in the air can prevent the vibration of the equipment from displacing the tea leaves in the tray, thereby improving the detection accuracy.

Description

technical field [0001] The invention relates to the detection field, in particular to a water content detection device for machine-fried Duyun Maojian tea based on spectral characteristic parameters. Background technique [0002] Moisture content is one of the most important factors to measure the quality of tea during the drying process. The moisture content of tea must be controlled below 6% before it can be preserved, otherwise the quality of tea will deteriorate and affect the preservation effect. [0003] At present, the fastest way to measure the moisture content of tea is to use a spectrometer to detect, but when testing, the particle size, filling degree, and distribution uniformity of the sample will affect the test results, and manual placement of samples often requires repeated adjustments. It is troublesome, and the vibration of the equipment during the detection process will affect the sample in the sample chamber, which may cause the sample to shift and affect ...

AI Technical Summary

Problems solved by technology

[0002] Moisture content is one of the most important factors to measure the quality of tea in the drying process. The moisture content of tea must be controlled below 6% before it can be preserved, otherwise the quality of tea will deteriorate and affect the preservation effect

[0003] At present, the fastest way to measure the moisture content of tea is to use a spectrometer to detect, but when testing, the particle size, filling degree, and distribution uniformity of the sample will affect the test results, and manual placement of samples often requires repeated adjustments. It is troublesome, and the vibration of the equipment during the detection process will affect the sample in the sample chamber, which may cause the sample to shift and affect the detection effect

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