不同烘烤方法对烟叶烘烤质量的影响研究

比较了明三暗五内翻式烤炉三段式烘烤法（A）、五条龙下扎式烤炉热风循环烘烤法（B）和明三暗五内翻式烤炉远红外线涂抹火管烘烤法（C）对烟叶烘烤质量的影响,并进行了3种烘烤方法的烘烤效益分析。结果表明,烘烤时间B＜C＜A,烘烤成本B＜C＜A,以B法最为省工省时,3种方法的原烟产量差异不显著,而原烟中上比、kg均价、产值等差异显著（P＜0．05）,净增收益B＞C＞A。说明热风循环炉对提高烟叶烘烤质量有显著作用。

Effects of Different Baking Methods on the Quality of Tobacco

The effects of three baking m ethods, three stages baking in bright three and dark five inner rolling stove, hotwind cycle baking in five dragon bundle on the bottom style and bright three and dark five style in inner rolling stove with far infrared material bridge of the quality of tobacco and economic benefitswere compared. The results showed that the baking tine of the second methods was the shortest and its costwas lowest, the effects of threemethods on tobacco production was not significant difference The high quality rate, price per kilogram and production value was significantly difference (P<0.05),the net income of the second method was the highest and that of the first method was lowest. The results suggests that hot wind cycle baking stove had a significant effects on inproving baking quality of tobacco.