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零维动力学驱动模型（zero-dimensional kinetics-driven model）的研究，该模型可刻画茶叶加工中萎凋过程的物理特性。该模型可用于优化茶叶萎凋单元的设计方案，其核心优势在于运行简便快捷，同时能够全面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参数（质量、初始含水率、温度）以及供给气流的参数（质量流量、温度、相对湿度）。