Tea frying temperature control system based on fuzzy expert control

Authors

PAN Yucheng, Department of Mechanical and Electronic Engineering, Ningde Vocational and Technical College, Fuan, Fujian 355000, China
LIN Gaofei, College of Mechanical and Electronic Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
CHEN Xiaoli, Department of Information Techonlogy and Engineering, Ningde Vocational and Technical College, Fuan, Fujian 355000, China
HUANG Xianzhou, Department of Agriculture Science, Ningde Vocational and Technical College, Fuan, Fujian 355000, China

Abstract

Tea frying temperature has a great influence on the quality of tea.To cope with the disadvantages of the existing tea-leaf parcher temperature control system with temperature control of low precision and the longtime adjusting, the tea-leaf parcher with intelligent temperature control system we designed， which is suitable for frying high-end quality famous tea. System used AT89S52 single chip as the core, the platinum thermal thermistor as the temperature sensor and linearized the output signal of unbalanced bridge by means of current transmitter XTR106 and designed a kind of fuzzy expert controller combine with the fuzzy control theory and expert system. The designed temperature control system has been tested and the result shows that the system which has better static and dynamic performances, whose static error of measuring temperature is less than ±1 ℃, whose overshoot is less than 2.36%, and whose transition time is less than 27 s in the range of 0～300 ℃ can meet the requirements of temperature control to fry high-end quality famous tea.

Publication Date

11-28-2016

First Page

79

Last Page

84

DOI

10.13652/j.issn.1003-5788.2016.11.018

Recommended Citation

Yucheng, PAN; Gaofei, LIN; Xiaoli, CHEN; and Xianzhou, HUANG (2016) "Tea frying temperature control system based on fuzzy expert control," Food and Machinery: Vol. 32: Iss. 11, Article 18.
DOI: 10.13652/j.issn.1003-5788.2016.11.018
Available at: https://www.ifoodmm.cn/journal/vol32/iss11/18

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