An Approach for in-Line Control of Moisture Content During Green Tea Processing
During preliminary tea processing, moisture content is an important consideration affecting the tea quality. Traditionally, the moisture content of tea leaves was manually controlled by the joint action of multiple processing units, and maintaining stability was difficult. In this paper, a multi-uni...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IEEE
2020-01-01
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| Series: | IEEE Access |
| Subjects: | |
| Online Access: | https://ieeexplore.ieee.org/document/9045938/ |