Tea fresh leaf classification treatment equipment and classification treatment method

Abstract

The invention relates to tea fresh leaf classification treatment equipment and a classification treatment method. The tea fresh leaf classification treatment equipment comprises a reciprocating feed assembly, a vibration platform assembly and a classification platform assembly; and the vibration platform assembly comprises a U-shaped groove vibration platform, and a first driving mechanism drivesa feed hopper to reciprocate to uniformly feed materials into each U-shaped groove of the vibration platform. A second driving mechanism realizes the transverse and longitudinal two-degree-of-freedomvibration of the vibration platform; the classification platform assembly comprises a conveying belt and a plurality of hollow sliding plates which are arranged in a ladder shape and have adjustable inclination angles and are used for allowing fresh tea leaves to slide from top to bottom in sequence, compressed air forms an air cushion on the upper surface of a sliding plate which is full of air holes, an executing component assembly which comprises an upper camera assembly and a lower camera assembly which form an included angle of 90 degrees and a high-speed electromagnetic valve nozzle assembly is arranged between the adjacent sliding plates, the upper camera assembly and the lower camera assembly simultaneously take pictures of the fresh tea leaves passing through the middle area of the adjacent sliding plates, after algorithm identification, and the high-speed electromagnetic valve nozzle assembly blows the target fresh tea leaves onto the corresponding conveying belt to realize classification of the fresh tea leaves.

Description

technical field [0001] The invention belongs to the field of tea processing equipment, and in particular relates to a classification processing equipment and a classification processing method for fresh tea leaves. Background technique [0002] At present, fresh tea leaves are classified by drum sieving, plane sieving or air-flow sorting. Since the water content of fresh tea leaves can be as high as about 85%, they are easy to stick and connect with each other, and their fluidity is very poor. When using mechanical sieving or Principles of Airflow Classification Classification is not ideal when it comes to classification. For flake fresh tea leaves, in the existing classification processing technology for fresh tea leaves based on image processing (references: Wu Zhengmin, Cao Chengmao, Xie Chengjian, etc., machine-picked tea classification based on image processing technology and neural network [J ], Tea Science 2017, 37(2): 182-190), usually a single camera is used to tak...

AI Technical Summary

Problems solved by technology

[0002] At present, fresh tea leaves are classified by drum sieving, plane sieving or air-flow sorting. Since the water content of fresh tea leaves can be as high as about 85%, they are easy to stick and connect with each other, and their fluidity is very poor. When using mechanical sieving or The principle of airflow classification When classifying, the classification is not ideal

For flake fresh tea leaves, in the existing classification processing technology for fresh tea leaves based on image processing (references: Wu Zhengmin, Cao Chengmao, Xie Chengjian, etc., machine-picked tea classification based on image processing technology and neural network [J ], Tea Science 2017, 37(2): 182-190), usually a single camera is used to take pictures. When shooting the fresh leaves from the side, the fresh tea leaves may be projected as a line segment on the captured image, which may easily cause misjudgment and affect the tea grading effect

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