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毕业设计-偏心连杆式紧压茶叶机的设计，共22页，11593字，附设计图纸
摘要：我国生产的紧压茶大多为发酵砖茶,饮用时必须先将砖茶叶捣碎,在锅中烹煮出茶叶汁味才可饮用。本文介绍了一种在茶叶加工过程的最后一道干燥工序前,利用茶叶的自有粘性采用笔者设计研制的偏心连杆式紧压茶叶机来加工成紧压茶块的方法，并就紧压茶叶机的工作原理及偏心连杆的受力情况进行了初步研究分析。这种茶耐储藏，饮用既方便又卫生，还能保持和提高了绿茶的原有形态和品质，所具有的优点使其带来很高的附加值。
关键词：紧压茶；偏心滑柱式；加工压力；试验
Design Of Biased Slippery Column Type Compressed Machine for Tea
Student:Chen Ji-qiang
Tutor:Tang Xing-chu
(Oriental Science & Technology College of Hunan Agricultural University, Chang sha 410128)
Abstract：Fermentation brick tea is the main form of compressed tea produced in China. It must be crushed and cooked for tasting before drinking. This article introduced one kind in front of the tea processing process last dry working procedure, uses the author design and using the tea innate coherency the biased slippery column type to squeeze the tea machine to process the compressed tea block the method. Meanwhile, the analysis on compressed tea machine’s principle operation and force condition of a smooth partiality post are given. The tea is preservable,healthy, convenient to carry , it could also maintain and enhance green tea's original shape and quality,which bring very high additional value.
Key words: Compressed tea; Biased slippery column type ; Produced pressure; Test