A new approach to automation of black tea fermentation process with electronic nose
Yükleniyor...
Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
KoREMA
Erişim Hakkı
Attribution-NonCommercial 3.0 United States
info:eu-repo/semantics/openAccess
info:eu-repo/semantics/openAccess
Özet
Manufacturing of black tea is a complex process consisting of plucking, withering, curling, fermenting, drying, determining of quality, and packaging stages. Nowadays, tea quality is determined by two methods. Either chemical analysis method is used or tea tasters give quality scores by tasting, smelling, and visual inspection. By means of recent studies, tea quality can also be determined by electronic nose technology. The quality of tea is generally related with the fermentation stage. In this work, an electronic nose, which determines the quality of tea during the fermentation process in real time from only its odour, was made, and the fermentation band was controlled by this electronic nose. Fermentation bands of a tea factory in the cayeli District of Rize, Turkey have been simulated and controlled via LabVIEW simulation software by using real odour values measured in the factory with the electronic nose. In the study, a new fermentation band system has been designed to function with the electronic nose. This section of the study has been performed in the simulation environment due to the high cost of physical system setup. With the method proposed in this study, tea factories will be able to increase their production capacity with higher quality.
Açıklama
Anahtar Kelimeler
Black Tea Production, Electronic Nose, Black Tea Quality Classification, Fermentation Band Automation
Kaynak
Automatika
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
59
Sayı
3-4
Künye
Tozlu, B., Okumuş, H. İ. (2018). A new approach to automation of black tea fermentation process with electronic nose. Automatika, 59 (3-4), 374-382.
