1988 Volume 50 Issue 2 Pages 65-73
Two mathematical models which can be applied to both constant rate period and falling rate period of tea drying were proposed. The one is the one dimensional moisture transfer model (plate model) which was applied to the simulation of static drying. The peculiar drying characteristic curve of tea leaves was well explained by this model under the assumption that the coefficient of moisture diffusion varied with moisture content. The other is the lumped model (two tanks model) which was a simpler model and was applied to the simulation of both static drying and primary drying process. The result showed that the squeezing effect of kinetic action in the primary drying process was very large. As the simulation result agreed with the experimental result, it is considered that this model was valid for tea drying analysis.
