Chinese scholars set up a quantitative model of black tea fermentation.

Original title: Chinese scholars to establish a quantitative evaluation model of black tea fermentation
Reporters learned from Anhui Agricultural University, the school of tea and food science and technology Professor Ning Jingming team, using near-infrared spectroscopy technology combined with computer vision system, set up a black tea "fermentation" degree of comprehensive evaluation method, with precise, quantitative characteristics, can be completed in less than 1 minute. The research results were published in LWT-Food Science and Technology Journal under the title "Intelligent comprehensive evaluation of black tea 'fermentation' degree combined with computer vision using near-infrared spectroscopy technology".
Black tea is one of the most popular beverages in the world, of which fermentation is one of the most critical processes in black tea processing, in a certain temperature and humidity conditions, kneading tea after a series of changes, not only related to the chemical changes of the contents of tea, but also physical changes in appearance, insufficient fermentation or excessive will affect the quality of black tea. Therefore, it is very important to correctly judge the fermentation degree of black tea in processing.
At present, in the production and processing of black tea fermentation degree of the judgment is entirely dependent on artificial experience, producers usually according to the color and smell of leaves to carry out subjective evaluation, lack of quantitative evaluation criteria, operator experience, psychological state, environment and other factors will affect the evaluation results, resulting in product quality is not uniform, can not achieve standardized production. Therefore, it is one of the technical bottlenecks that restrict the standardized processing of black tea to judge the fermentation degree of black tea accurately and quantitatively.
Ningjingming team used near-infrared spectroscopy technology to monitor the changes in the main chemical composition of tea in the fermentation process, the use of computer vision system to monitor the changes in the appearance of tea color, on the basis of information fusion, combined with chemical econometric methods to establish a black tea fermentation degree of the model, the model has precise, quantitative characteristics, can be completed within 1 minute of the judgment. After the application of this technology, it will promote the level of intelligence and standardization of tea processing, and also provide reference for the standardized processing of other agricultural products.
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