MICROPROCESSOR IN TEA PROCESSING: A PERSPECTIVE

摘要

With the current emphasis on increasing productivity and quality tea, and improving functional efficacies of machinery in the factory, it is becoming increasingly clear that optimization of resources both at field and factory levels would greatly enhance productivity. An effective means to achieve this objectivity is the use of electronics for monitoring and evaluating different phases of tea processing and their functionality's. This does not imply only a material utilization at its best, but use ofmodern devices like sensors which would enable conversion of parameters like temperature, humidity, pressure etc into electrical signal forms, so that different components of processing can be appropriately monitored. Indeed, if the objective of makingtea manufacturing a continuous process were to be an imperative, then serious thought must be given to identify areas where use of electronics would help optimizing tea processing in a very mundane way. Use of micro-processors could well be such a meansthough a full scale application of microprocessors must await an objective evaluation of the interactionsbetween different components or sub-processes during processing, and their relationships to the causal pathways at cellular levels during manufacturing of black teas.