{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T16:10:47Z","timestamp":1790611847971,"version":"4.1.0"},"reference-count":35,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2023,7,3]],"date-time":"2023-07-03T00:00:00Z","timestamp":1688342400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key Projects of Science and Technology Cooperation in Jiangxi Province","award":["20212BDH80011"],"award-info":[{"award-number":["20212BDH80011"]}]},{"name":"Key Projects of Science and Technology Cooperation in Jiangxi Province","award":["2021YFD1000401"],"award-info":[{"award-number":["2021YFD1000401"]}]},{"name":"Key Projects of Science and Technology Cooperation in Jiangxi Province","award":["JXARS-02"],"award-info":[{"award-number":["JXARS-02"]}]},{"name":"Key Projects of Science and Technology Cooperation in Jiangxi Province","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]},{"name":"Key Projects of Science and Technology Cooperation in Jiangxi Province","award":["20192BCD40007"],"award-info":[{"award-number":["20192BCD40007"]}]},{"name":"National Key R&amp;D Program of China","award":["20212BDH80011"],"award-info":[{"award-number":["20212BDH80011"]}]},{"name":"National Key R&amp;D Program of China","award":["2021YFD1000401"],"award-info":[{"award-number":["2021YFD1000401"]}]},{"name":"National Key R&amp;D Program of China","award":["JXARS-02"],"award-info":[{"award-number":["JXARS-02"]}]},{"name":"National Key R&amp;D Program of China","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]},{"name":"National Key R&amp;D Program of China","award":["20192BCD40007"],"award-info":[{"award-number":["20192BCD40007"]}]},{"name":"Modern Agricultural Industrial Technology System of Jiangxi Province","award":["20212BDH80011"],"award-info":[{"award-number":["20212BDH80011"]}]},{"name":"Modern Agricultural Industrial Technology System of Jiangxi Province","award":["2021YFD1000401"],"award-info":[{"award-number":["2021YFD1000401"]}]},{"name":"Modern Agricultural Industrial Technology System of Jiangxi Province","award":["JXARS-02"],"award-info":[{"award-number":["JXARS-02"]}]},{"name":"Modern Agricultural Industrial Technology System of Jiangxi Province","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]},{"name":"Modern Agricultural Industrial Technology System of Jiangxi Province","award":["20192BCD40007"],"award-info":[{"award-number":["20192BCD40007"]}]},{"name":"National Modern Industrial Technology System","award":["20212BDH80011"],"award-info":[{"award-number":["20212BDH80011"]}]},{"name":"National Modern Industrial Technology System","award":["2021YFD1000401"],"award-info":[{"award-number":["2021YFD1000401"]}]},{"name":"National Modern Industrial Technology System","award":["JXARS-02"],"award-info":[{"award-number":["JXARS-02"]}]},{"name":"National Modern Industrial Technology System","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]},{"name":"National Modern Industrial Technology System","award":["20192BCD40007"],"award-info":[{"award-number":["20192BCD40007"]}]},{"name":"Jiangxi Key Laboratory of Tea Quality and Safety Control","award":["20212BDH80011"],"award-info":[{"award-number":["20212BDH80011"]}]},{"name":"Jiangxi Key Laboratory of Tea Quality and Safety Control","award":["2021YFD1000401"],"award-info":[{"award-number":["2021YFD1000401"]}]},{"name":"Jiangxi Key Laboratory of Tea Quality and Safety Control","award":["JXARS-02"],"award-info":[{"award-number":["JXARS-02"]}]},{"name":"Jiangxi Key Laboratory of Tea Quality and Safety Control","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}]},{"name":"Jiangxi Key Laboratory of Tea Quality and Safety Control","award":["20192BCD40007"],"award-info":[{"award-number":["20192BCD40007"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fresh tea leaves, both single bud and one leaf with a bud, were used as the test materials in this study. The variation in the main mechanical properties, such as texture and tensile properties, during the processing of Longjing tea was examined by using texture profile analysis (TPA) and stress\u2013strain tensile tests. The plasticity showed a trend of first increasing and then decreasing during the processing, whereas the elasticity displayed the opposite tendency. The flexibility reached a maximum during the fixing stage and then slowly declined with a relatively small change. Initially, the maximum force dropped down and then gradually elevated later.Both the tensile strength and the fracture strain indicated an upward movement at the beginning and then a downfall afterward. The elastic modulus changed little before the final panning stage, then raised significantly. The correlation analysis revealed that the flexibility of tea leaves was highly positively correlated with water content. At water content of 30% and 50%, the plasticity and flexibility of tea leaves reached a clear peak and the maximum force was at a low level, which is suitable for the shaping of Longjing tea. The results also demonstrated that the main mechanical properties of different tender materials change differently during the processing. The research findings can provide parameters for optimizing the mechanical design and processing technology of Longjing tea.<\/jats:p>","DOI":"10.3390\/foods12132587","type":"journal-article","created":{"date-parts":[[2023,7,4]],"date-time":"2023-07-04T01:38:32Z","timestamp":1688434712000},"page":"2587","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Study on the Variation Law of the Main Mechanical Properties in the Processing of Longjing Tea"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-0237-8401","authenticated-orcid":false,"given":"Chen","family":"Li","sequence":"first","affiliation":[{"name":"Jiangxi Institute of Economic Crops, Nanchang 330202, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyong","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0308-3529","authenticated-orcid":false,"given":"De","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3132-2024","authenticated-orcid":false,"given":"Yuqiong","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9095-3889","authenticated-orcid":false,"given":"Xinfeng","family":"Jiang","sequence":"additional","affiliation":[{"name":"Jiangxi Institute of Economic Crops, Nanchang 330202, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dejiang","family":"Ni","sequence":"additional","affiliation":[{"name":"College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,3]]},"reference":[{"key":"ref_1","unstructured":"Mao, Z.F. (2011). Top Ten Famous Teas in Zhejiang Province\u2014West Lake Longjing, Agricultural Science and Technology Press."},{"key":"ref_2","first-page":"268","article-title":"Difference Quality Characteristics of Xihu Longjing Tea with Different Processing Technology","volume":"13","author":"Cui","year":"2021","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_3","first-page":"200","article-title":"Research Progress of Longjing Tea Processing Technology","volume":"46","author":"Pan","year":"2020","journal-title":"J. Tea"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"45","DOI":"10.17221\/26\/2008-RAE","article-title":"Effects of Moisture Content, Internode Position and Loading Rate on the Bending Characteristics of Barley Straw","volume":"46","author":"Tavakoli","year":"2009","journal-title":"Res. Agric. Eng."},{"key":"ref_5","first-page":"265","article-title":"Research and Exploration of Mechanical Properties of Straw Materials","volume":"6","author":"Liu","year":"2019","journal-title":"J. Agric. Mech. Res."},{"key":"ref_6","first-page":"14","article-title":"Biomechanical Evaluation and Grey Relational Analysis of Lodging Resistance of Stalk Crops","volume":"23","author":"Guo","year":"2007","journal-title":"Trans. Chin. Soc. Agric. Eng."},{"key":"ref_7","first-page":"5","article-title":"Review on Mechanical Testing of Crop Stalks","volume":"36","author":"Ma","year":"2014","journal-title":"J. Agric. Mech. Res."},{"key":"ref_8","unstructured":"GlozerKitren, F., Ferguson, L., and Rich, R. (2007, January 21\u201325). Evaluation of Antioxidants to Reduce Physical Damage in Mechanically-Harvested \u2018Manzanillo\u2019 Olives. Proceedings of the International Conferences on Plant Growth Substances, Puerto Vallarta, Mexico."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.postharvbio.2006.02.006","article-title":"The discrete element method (DEM) to simulate fruit impact damage during transport and handling: Case study of vibration damage during apple bulk transport","volume":"41","author":"Tijskens","year":"2006","journal-title":"Postharvest Biol. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/S0925-5214(01)00133-8","article-title":"Firmness and Force Relaxation Characteristics of Tomatoes Stored Intact or as Slices","volume":"24","author":"Wu","year":"2002","journal-title":"Postharvest Biol. Technol."},{"key":"ref_11","unstructured":"Jin, X.Y. (2014). Tea Processing Engineering, China Agricultural Press."},{"key":"ref_12","unstructured":"Wang, X.H. (2012). Study on the Sieving Mechanism of Tea Plane-Surface Round Sifter. [Master\u2019s Thesis, Zhejiang University of Technology]."},{"key":"ref_13","first-page":"43","article-title":"Study on Physical Characteristics of Yunnan Crude Tea","volume":"4","author":"Zhang","year":"2013","journal-title":"Hunan Agric. Sci."},{"key":"ref_14","first-page":"138","article-title":"Research Progress on Oolong Tea Modeling Technology Based on the Mechanical Characteristics of Agricultural Materials","volume":"15","author":"Zhang","year":"2019","journal-title":"Subtrop. Agric. Res."},{"key":"ref_15","first-page":"48","article-title":"Research Status and Development Trend of Mechanized Tea Picking Technology in China","volume":"47","author":"Huang","year":"2019","journal-title":"Jiangsu Agric. Sci."},{"key":"ref_16","first-page":"4","article-title":"Mechanized Picking Technology of Famous Green Tea","volume":"40","author":"Yuan","year":"2018","journal-title":"China Tea"},{"key":"ref_17","first-page":"4","article-title":"Current Situation and Development Suggestions of Mechanized Tea Picking and Pruning in Zhejiang Province","volume":"38","author":"Yu","year":"2016","journal-title":"China Tea"},{"key":"ref_18","first-page":"83","article-title":"Measurement of New Shoot Parameters and Mechanical Property Analysis of Plucking Fingers for High-quality Green Tea","volume":"44","author":"Nie","year":"2022","journal-title":"Manuf. Autom."},{"key":"ref_19","first-page":"1","article-title":"Design and Experiment of the Combined Pinch and Cut Picker for Tea Fresh Leaf Tips","volume":"38","author":"Luo","year":"2022","journal-title":"Trans. Chin. Soc. Agric. Eng."},{"key":"ref_20","first-page":"116","article-title":"The Changes of Physical Parameters in Tea Processing","volume":"8","author":"Zhang","year":"2012","journal-title":"J. Agric. Mech. Res."},{"key":"ref_21","unstructured":"Lin, Y.P. (2011). Experimental Study of Mechanical Properties and Their Influencing Factors for Oolong Tea Shape-Making Leaves. [Master\u2019s Thesis, Fujian Agriculture and Forestry University]."},{"key":"ref_22","first-page":"705","article-title":"Research on Main Physical Properties of Tea Leaves in High-Quality Green Tea Processing","volume":"39","author":"Li","year":"2019","journal-title":"J. Tea Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"177","DOI":"10.3136\/fstr.24.177","article-title":"Dynamics of Water-Soluble Pectin in the Roasting Process During Green Tea Manufacturing","volume":"24","author":"Hirono","year":"2018","journal-title":"Food Sci. Technol. Res."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"105246","DOI":"10.1016\/j.foodhyd.2019.105246","article-title":"Improving Viscosity and Gelling Properties of Leaf Pectin by Comparing Five Pectin Extraction Methods Using Green Tea Leaf as a Model Material","volume":"98","author":"Zhang","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_25","first-page":"1","article-title":"Physicochemical and Aroma Quality Changes of Oolong Tea in Modeling Process under Different Forces Models","volume":"39","author":"Zhang","year":"2018","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_26","first-page":"25","article-title":"Correlation of Physical Properties of Granular Green Tea with Its Appearance Quality","volume":"41","author":"Guo","year":"2020","journal-title":"Food Sci."},{"key":"ref_27","unstructured":"Ye, N.X. (2018). Research Methods of Tea Science, China Agricultural Press."},{"key":"ref_28","unstructured":"(2013). Tea-Determination of Moisture Content (Standard No. GB\/T8304-2013)."},{"key":"ref_29","unstructured":"Zhang, Z. (2012). Research on the Physical Properties and Moisture Sorption Isotherms of Tea Leaves. [Master\u2019s Thesis, Huazhong Agricultural University]."},{"key":"ref_30","unstructured":"Feng, C.Y. (2013). Research and Application on Physical Properties of Tea Leaf Material. [Master\u2019s Thesis, Huazhong Agricultural University]."},{"key":"ref_31","unstructured":"Li, B. (2013). Studies on the Clean Processing Machines and the Technology of Liu\u2019an Guapian Tea. [Ph.D. Thesis, Anhui Agricultural University]."},{"key":"ref_32","first-page":"9","article-title":"A Preliminary Study on the Relationship between Physical Properties of Fresh Leaves and Strip Formation","volume":"4","author":"Luo","year":"1984","journal-title":"China Tea"},{"key":"ref_33","first-page":"59","article-title":"Experiment on Tensile and Shearing Characteristics of Rind of Corn Stalk","volume":"28","author":"Chen","year":"2012","journal-title":"Trans. Chin. Soc. Agric. Eng."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.biosystemseng.2010.10.004","article-title":"Fineness and Tensile Properties of Hemp (Cannabis sativa L.) Fibres","volume":"108","author":"Khan","year":"2011","journal-title":"Biosyst. Eng."},{"key":"ref_35","first-page":"16","article-title":"Research and Application of Solid Theory of Famous Tea Processing","volume":"32","author":"Ni","year":"2010","journal-title":"China Tea"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/13\/2587\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:05:01Z","timestamp":1760126701000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/13\/2587"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,7,3]]},"references-count":35,"journal-issue":{"issue":"13","published-online":{"date-parts":[[2023,7]]}},"alternative-id":["foods12132587"],"URL":"https:\/\/doi.org\/10.3390\/foods12132587","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,7,3]]}}}