Real-time image acquisition device for fermented black tea leaves

Abstract

The invention belongs to the technical field of black tea processing equipment, and particularly relates to a black tea fermented leaf image real-time acquisition device. The device comprises a machine shell used for forming a sealed space, a camera is arranged in the machine shell, a demisting window is arranged on the bottom face of the machine shell located at the lens end of the camera, and a demisting assembly is arranged on the inner side of the demisting window; a sample disc used for containing black tea fermented leaves is arranged under the demisting window, and the sample disc is placed on the base; the base is also provided with a straight sleeve-shaped light shield with a vertical axis, a cylinder cavity of the light shield forms a mounting cavity used for accommodating the sample disc and allowing the bottom end of the shell to extend into, and a brightness-adjustable light source is arranged in the light shield; the base, the light shield, the sample disc and the machine shell are all located in the outer cover body serving as a sealing cavity; and the sample disc is made of honeycomb ceramics. According to the invention, high-quality fermented leaf images can be automatically obtained in real time in a high-humidity and high-fog fermentation scene, and the comprehensiveness, stability and accuracy of image information are synchronously ensured.

Description

technical field [0001] The invention belongs to the technical field of black tea processing equipment, in particular to a real-time acquisition device for images of fermented leaves of black tea. Background technique [0002] The primary process of black tea processing is mainly withering, rolling, fermentation and drying. The fermentation of black tea is mainly the process of the enzymatic oxidation of polyphenols to form theaflavins, thearubigins, and theabrownins. The color of the tea leaves changes from green-yellow-red, which is the quality characteristic of the red leaves forming the black tea soup. The key is that the degree of fermentation is insufficient or excessive, which seriously affects the quality of black tea. At present, the degree of fermentation depends on human experience, or manual control of the process based on simple process parameters such as temperature, humidity and time. However, due to the small changes in color, odor and other indicators withi...

AI Technical Summary

Problems solved by technology

However, none of the above invention patents fully explained how to automatically obtain high-quality fermented leaf images in real time under the high-humidity and high-fog fermentation scene in production

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