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Design And Performance Of Tea Shoots Chopper: Optimization Of Stems And Leaves Separation
[Full Text]
AUTHOR(S)
Agus Sutejo, Sutrisno Suro Mardjan, Wawan Hermawan, Desrial
KEYWORDS
Tea shoots, chopping machine, chopping effectiveness
ABSTRACT
The quality of dried tea depends on the condition of raw materials and processing methods. The problem in the tea processing is the mixture of crushed stems and leaves. This research aims to examine the performance of tea shoots chopping machine to obtain optimum stems and leaves separation based on the aerodynamic properties of the material. The design concept of the chopping machine is a vertical type chopper with five main components, i.e., hopper and output unit, chopping blade, power source, transmission system, and the frame. The performance of the chopper was conducted by calculating the chopping effectiveness and determining three physical appearance of chopped tea shoots, namely: a) chopped leaves, b) tea shoots which not chopped properly, and c) chopped stems. The combination of three different blade gaps (6 mm, 8 mm, and 10 mm) and three different blade rotation speeds (450 rpm, 630 rpm, and 950 rpm) in the chopping machine performance test resulted the most optimal combination of the chopping process is 8 mm blade gap and 630 rpm blade rotation where the effectiveness of the chopping process was obtained 88.05%.
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