| 豫烟11号烘烤关键温度点配套技术研究 |
| |
| 引用本文： | 蔡翼杨,宋锡军,肖慈平,杨铁钊,贺文俊. 豫烟11号烘烤关键温度点配套技术研究[J]. 现代农业研究, 2020, 0(3): 138-140 |
| |
| 作者姓名： | 蔡翼杨 宋锡军 肖慈平 杨铁钊 贺文俊 |
| |
| 作者单位： | 黔东南州烟草公司施秉县分公司 贵州,施秉 556200;河南农业大学 河南,郑州 450002 |
| |
| 基金项目： | 黔东南州烟草公司科技项目 |
| |
| 摘 要： | 根据豫烟11 号品种特性，通过在贵州省施秉县对烘烤中关键温度点湿度及稳温时间对比试验，对烘烤中及烘烤后的烟叶质量评定，结果表明:该品种烘烤温度42℃时，湿度保持在36±0.5℃，稳温时间为24h，此配套技术较为适宜在当地推广。
|
| 关 键 词： | 豫烟11号 关键温度点 湿度 稳温时间 配套技术 |
Supporting Technology of Key Temperature Point of Yuyan No.11 Baking |
| |
| CAI Yiyang1,SONG Xijun1,XIAO Ciping1,YANG Tiezhao2,HEWenjun2. Supporting Technology of Key Temperature Point of Yuyan No.11 Baking[J]. Modern Agriculture Research, 2020, 0(3): 138-140 |
| |
| Authors: | CAI Yiyang1 SONG Xijun1 XIAO Ciping1 YANG Tiezhao2 HEWenjun2 |
| |
| Affiliation: | 1. Shibing County Tobacco Company of Guizhou Province Branch;2. Henan Agricultural University |
| |
| Abstract: | Based on the characteristics of smoke and 11 varieties through in guizhou province grasp countykey point temperature humidity and temperature stability in the baking time contrast test, the baking and bak?ing quality of tobacco leaf in the evaluation, the results showed that the varieties of the baking temperature of42 ℃, humidity in 36 + / - 0.5 ℃, the steady temperature for 24 h, the supporting technology is more suit?able in the local promotion. |
| |
| Keywords: | Yuyan no. 11 key temperature point humidity stable temperature time form a complete set oftechnology |
| 本文献已被 万方数据 等数据库收录！ |
| 点击此处可从《现代农业研究》浏览原始摘要信息 |
|
点击此处可从《现代农业研究》下载免费的PDF全文 |
|
