微波与远、近红外技术在茶叶中的应用  

Applications of Microwave Technology, Far-infrared Technology and Near-infrared Technology in Tea

作　　者：邵静娜[1] 孙威江[1,2] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学安溪茶学院,福建福州350002

出　　处：《中国茶叶加工》2013年第2期32-37,共6页China Tea Processing

基　　金：国家科技支撑计划项目(012BAF07B05-5;2011BAD01B03-3);福建省科技项目(2012S0057;2012R0018)

摘　　要：基于对国内外微波技术与远、近红外技术在茶叶上应用情况的阐述,以及在茶叶应用上存在的优缺点进行分析。微波、远红外技术在某种程度上相比传统茶叶加工方式有着自身的优势,可提高茶叶品质和加工效率。近红外技术在茶叶自动化加工、生产线在线检测上有很大前景,是茶叶加工发展的趋势。Based on the applications of microwave technology, far-infrared technology and near-infrared technology in tea at home and abroad, this article aims at analyzing the advantages and disadvantages of these applications in tea. In a way, the microwave and infrared technologies have their own advantages, that they can improve the quality of tea and the processing efficiency. Near-infrared technology has a great prospect in the tea automated processing and production line testing, and it is the development trend of tea processing.

关 键 词：微波 远红外技术 近红外技术 茶叶 茶叶加工 

分 类 号：F426.82[经济管理—产业经济] F273.1