响应面法优化茶叶籽仁霉变色选工艺Optimization for color sorting process of moldy tea seed kernel by response surface methodology

为提升茶叶籽仁霉变色选精度，保证茶叶籽油原料质量，对茶叶籽仁进行霉变色选试验。以选净率和误选率为响应值，振动频率、灵敏度和病斑值为因素，采用响应面试验对茶叶籽仁霉变色选工艺进行优化。结果表明：各因素对选净率的影响程度大小依次为灵敏度、病斑值和振动频率，各因素对误选率的影响程度大小依次为病斑值、灵敏度和振动频率；茶叶籽仁霉变色选最佳工艺条件为振动频率50 Hz、灵敏度32、病斑值47，在此条件下普洱茶叶籽仁和鸠坑茶叶籽仁的选净率分别为98.6%和99.1%，误选率分别为3.89%和4.34%，霉变率分别为0.67%和0.54%；在振动频率50~60 Hz、灵敏度30~33、病斑值40~47条件下，选净率在98%以上，误选率在5%以下。综上，应用响应面试验对茶叶籽仁霉变色选工艺进行优化，有助于选择合理的色选工艺参数，提高茶叶籽仁选净率，降低误选率和霉变率。 In order to improve the color sorting precision of moldy tea seed kernel and ensure the quality of tea seed oil raw materials, color sorting experiments of moldy tea seed kernel were carried out. Using sorting net rate and error-sorting rate of tea seed kernel as the response, and vibration frequency, sensitivity and disease spot value as factors, the color sorting process of moldy tea seed kernel was optimized by response surface methodology. The results showed that sensitivity had the greatest impact on the sorting net rate, followed by disease spot value and vibration frequency. Disease spot value had the greatest impact on the error-sorting rate, followed by sensitivity and vibration frequency. The optimal process conditions for color sorting of moldy tea seed kernel were obtained as follows:vibration frequency 50 Hz, sensitivity 32, and disease spot value 47. Under these conditions, the sorting net rates of Pu′er tea seed kernel and Jiukeng tea seed kernel were 98.6% and 99.1% respectively, the error-sorting rates were 3.89% and 4.34% respectively, and the mildew rates were 0.67% and 0.54% respectively. Under the conditions of vibration frequency 50-60 Hz, sensitivity 30-33, and disease spot value 40-47, the sorting net rate was above 98%, and the error-sorting rate was below 5%. In conclusion, through the optimization of color sorting process of moldy tea seed kernel by response surface methodology, reasonable process parameters can be selected to increase sorting net rate and reduce the error-sorting rate and mildew rate of tea seed kernel.