Raw results & analysis.xlsx

The data was generated from research looking into development of a zero-dimensional kinetics-driven model that can describe the physical withering aspect of tea processing. This model can be used to optimize the design of withering units. It's key advantage is that it is relatively simple and quick to execute yet it is able to account for the various factors influencing the tea withering process. These factors include the conditions of the tea leaves (mass, initial moisture content, temperature) and the conditions of the air supplied (mass flow rate, temperature, relative humidity)

本数据集源自一项旨在开发可描述茶叶加工物理萎凋过程的零维动力学驱动模型的研究。该模型可用于优化萎凋设备单元的设计，其核心优势在于结构相对简洁、运行速度快，同时能够涵盖影响茶叶萎凋过程的各类因素。这些因素包括茶叶自身状态参数（质量、初始含水率、温度）以及供风条件（质量流量、温度、相对湿度）。