Design And Parameter Optimization Of Flat Tea Frying Machine

This paper aims at the problems of unreasonable design,lack of design theory,low production efficiency and automation,uneven quality of flat tea.In this paper,the structure and parameters of flat tea stir-frying machine are optimized.The main research contents and achievements are as follows:(1)Based on the research of the stir-frying methods of flat tea at home and abroad and the existing problems of flat tea stir-frying machine,the research contents of this paper are put forward.(2)The key parts of the flat-shaped tea frying machine,such as intermittent belt type precision automatic feeding device,frying plate mechanism,material shaking mechanism,discharging mechanism,pressure mechanism and frying Pan,are designed.(3)Using single factor analysis and optimization method,the optimum working parameters of flat-shaped tea stir-frying machine were obtained,that is,stir-frying temperature 215-225?,stir-frying pressure 2200-2600 N,stir-frying speed 27-31R/Min,orthogonal test and quadratic regression analysis,the optimum parameters of flat-shaped tea stir-frying machine were obtained as follows: temperature 221.04 ?,pressure 2349.48 N,speed 29.94 R/min.(4)The number of electric heating plates which can meet the heating conditions is obtained by finite element thermal analysis and thermal deformation analysis,and the structure of the frying pan is optimized by using Solid Works,the hot deformation of the WOK can be obviously reduced by reinforcing the WOK with welding angle steel at the outlet,rear end and bearing seat of the WOK.(5)Aiming at the problem of large vibration and noise of flat tea vibrating conveyor,the kinematics and dynamics parameters of flat tea vibrating conveyor are analyzed According to the technological analysis of the tea vibrating conveyor,when the vibrating circle frequency is >20,the productivity of the vibrating conveyor can meet the production requirement.(6)The prototype is made,and the hot deformation experiment of the WOK verifies the correctness of the theoretical hot simulation analysis and optimization method of the WOK,and the hot deformation of the WOK after optimization is greatly reduced,the quality of the tea prepared by the optimized machine is obviously better than that of the tea prepared by the optimized machine,and conforms to the relevant national standards.