Research Review on Quality Detection of Fresh Tea Leaves Based on Spectral Technology.

As the raw material for tea making, the quality of tea leaves directly affects the quality of finished tea. The quality of fresh tea leaves is mainly assessed by manual judgment or physical and chemical testing of the content of internal components. Physical and chemical methods are more mature, and the test results are more accurate and objective, but traditional chemical methods for measuring the biochemical indexes of tea leaves are time-consuming, labor-costly, complicated, and destructive.

Performance of Exergetic, Energetic and Techno-Economic Analyses on a Gas-Type Industrial Drying System of Black Tea.

The purpose of this research work is to perform detailed exergetic, energetic and techno-economic analysis of the black tea drying process in the gas-type industrial dryer. Exergy-energy and techno-economic methodology was applied to investigate the heat loss, exergetic and energetic performance, exergy efficiency, improvement potential rate, sustainability index and techno-economic performance of a drying system. The results showed that the heat loss of exhaust air in the late drying process played a main contributing role in the heat loss and exergy loss of the whole drying system.