密集烤房烘烤技术参数的测定与分析

研究了强制通风条件下密集烘烤过程中烤房内部温度、湿度和风速.结果表明,强制通风条件下,烤房内部温湿度更加均衡,平面温度在可控范围,烟叶变黄、失水差异不大;层间平均温差≤1.5℃,54℃以前纵面干球温度呈上高下低趋势,纵面湿球温度呈中间高上下低趋势.平面湿球温度比较稳定,变化幅度小于干球温度,利于烟叶内部化学物质的转化....

Measurement and Analysis of Parameters in Curing Barn under Forced Ventilation Condition

Internal temperature,humidity and wind speed were measured in the baking process of the curing barn under forced ventilation condition.The results were as following:Inside barn temperature and humidity conditions became more balanced,plane temperature was under controllable range,leaf yellowing and dehydration made little difference;The average temperature difference between layers was ≤1.5℃,the temperature of vertical surface dry bulb showed the trend of higher in the top but lower in bottom before 54℃.Longitudinal temperature of the wet bulb showed the trend of higher in the middle but lower in the top and bottom.Wet bulb plane temperature was more stable and the change range was less than that of dry bulb,which would facilitate the transformation of chemicals within tobacco leaves.Longitudinal distribution of relative humidity went to the trend of higher in the top but lower in bottom,and no "cold air group" phenomenon produced.Studio flat bottom was more uniform distribution,and relative humidity was higher in preset color period with 79.4%-97%,in the appropriate range of leaves turning yellow and laying a good foundation for baking color.Fixative bottom shelf late plane humidity was 25.6%-62%,which prompted dried leaf color in time,and reduced the occurrence of browning reaction.The wind speed of forced ventilation was much larger than natural ventilation,generally 9 times or more than 25 times,greatly promoting the barn hot air circulation inside and humidity obviation and improving energy utilization efficiency and moisture obviation efficiency in curing barn.