微波膨胀梗制丝关键工艺参数的优化

为研究微波膨胀烟梗制丝关键工艺参数的优化，以某品牌卷烟的烟梗配方模块（上部烟梗配方模块U、中部烟梗配方模块M和下部烟梗配方模块L）为研究对象，对微波膨胀梗制丝工艺的7 个关键工艺进行均匀实验设计，建立了微波膨胀烟梗工艺参数的BP神经网络模型，利用所建立的模型对3个部位模块的工艺参数进行仿真、优化；从仿真结果中分别筛选出上、中、下3个部位烟梗模块的高、中、低3个档次的感官评吸总分及其对应的工艺组合，然后根据筛选的工艺参数组合进行微波膨胀梗丝的中试生产和感官评吸验证；选取按照中试生产的微波膨胀梗丝，并根据混料试验设计方案进行组配，把微波膨胀梗丝样品混合均匀，以某3类烤烟型卷烟叶组为背景，等比例替换叶组中的常规梗丝，并以正常生产的某品牌卷烟为对照进行感官评吸，挑选出不同部位烟梗的最佳工艺参数组合及不同部位烟梗的混配比例。

The Optimization of Key Processing Parameters for Microwave Expansion Tobacco Stem during Cutting Process

The paper aims to study the optimization of the key processing parameters for microwave expansion tobacco stem during cutting process. Tobacco stem blending modules (upper tobacco stem blending module was U, middle tobacco stem blending module was M and lower tobacco stem blending module was L) of a brand of cigarette were selected as study objects. Uniform experimental design was adopted for the seven key processing parameters during microwave expansion tobacco stem during cutting process, BP neural networks models of the key processing parameters during microwave treatments process of tobacco stem were established, and the models were used for simulation and optimization of the key processing parameters during microwave treatments process of tobacco stem. Three grades of sensory evaluation score: high, medium and low, and the corresponding technology combination for module U, module M and module L from the simulation results were chosen. Pilot production and sensory taste of microwave expansion cut stem were completed according to the chosen process combination. Microwave expansion cut stem of pilot production was chosen and well mixed by mixture tests design, and substituted for the cut stems made by conventional process with the same proportion in the cigarette of class C. Compared with the certain brand of cigarette, the key processing parameters and ratio of module U, module M and module L during microwave treatments process were verified by sensory evaluation.