製茶原葉の平衡含水率
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The equilibrium moisture content which is one of the physical properties of tea shoots was measured for leaves and stems. The results were summarized as follows.<BR>1. The equilibrium moisture content of tea stems was higher than that of leaves, and its difference increased when the atmospheric humidiy increased.<BR>2. The equilibrium moisture content also depended upon temperature, and became lower as the temperature rised on the same humidity.<BR>3. The hysteresis which gave higher moisture contents during desorption than those during adsorption in the epuilibrium moisture content was found, and its width decreased'when the temperature rised.<BR>4. Halsey equation which was shown as follows was most successfully applied to the measured values after the examination of the several equations.<BR>lnφ=-a/Mg<SUP>b</SUP><BR>(See table 6 for the coefficient a and b)<BR>5. The following equation was recommended as the equilibrium moisture content equation<BR>which contained a term of temperature.<BR>lnφ=-a/e<SUP>bT</SUP>M<SUP>C/T</SUP><BR>(See table 8 for the coefficient a, b and c)
- 日本茶業技術協会の論文
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