劉銘純等（2001）的研究已提出滾筒式焙茶機在品質要求下操作條件。本研究加入成本因素，在品質與成本同時考量下，找出最適操作條件：烘焙重量43.6kg、烘焙溫度111.9度與烘焙時間2.9小時，操作結果為含水率為0.3%、官能評比為67.5、成本為12,577.9元。本研究延伸模式在含水率及官能評比和劉銘純等（2001）模式無顯著差異，在成本上有效降低1080.7元（降低7.9%），研究結果可作為茶農在使用滾筒式焙茶機的參考。

Liu et al. (2001) presented a rotary roasting machine, and found its operation conditions for quality. However, it did not consider the cost issue at the same time. In this study, the authors proposed a modified model with quality and cost consideration. The optimum operation conditions for tea roasting machine are: 43.6kg of roasting weight, 111.9℃ of roasting temperature, and 2.9 hours of roasting time. The experimental results are: 0.3% of moisture content, 67.5 of tea overall on sensory evaluation, and $12,577.9 of cost. From the results, there is no significant difference in moisture content and tea overall on sensory evaluation between Liu et al.'s model and our proposed model in this study, but the cost reduction is NT$1080.7 (7.9%) in the proposed model. In practice, tea farmers can apply the results of this study to operate tea roasting machine with quality and cost consideration.