| 关键温度点不同湿球温度对烤烟品质的影响 |
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| 引用本文： | 曾兆佳. 关键温度点不同湿球温度对烤烟品质的影响[J]. 山西农业科学, 2014, 0(4): 338-339,352 |
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| 作者姓名： | 曾兆佳 |
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| 作者单位： | 广东中烟工业有限责任公司,广东广州510145 |
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| 摘 要： | 采用自控温湿度电烤箱,研究了关键温度点不同湿度控制处理对烤烟品质的影响。结果表明,红大烘烤时在干球温度42℃时,需要湿球温度配合37℃左右的,干球温度54℃、湿球温度39℃的烤后烟叶质量较好,在一定范围内能改善烤后烟叶的可用性,对改善烤后烟叶外观质量方面效果明显,化学成分协调性和感官吸食质量可得以提高。
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| 关 键 词： | 烤烟 关键温度点 湿球温度 品质 |
Influence of Wet Bulb Temperature Control at Key Point to Quality of Flue-cured Tobacco |
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| ZENG Zhao-jia. Influence of Wet Bulb Temperature Control at Key Point to Quality of Flue-cured Tobacco[J]. Journal of Shanxi Agricultural Sciences, 2014, 0(4): 338-339,352 |
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| Authors: | ZENG Zhao-jia |
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| Affiliation: | ZENG Zhao-jia (Guangdong Branch of China Tobacco Industrial Limited Company, Guangzhou 510145, China) |
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| Abstract: | The influence of wet bulb temperature control at key point to quality of flue-cured tobacco was studied using the electric oven of automatically-controlled temperature and humidity. The results show that： HD variety curing process in later yellowing stage dry bulb temperature 42 ℃ need to cooperate with the humidity conditions of 37 ℃ and dry bulb temperature of 54℃ with the humidity conditions of 39℃. It is effective to ensure complete wilting leaves at 42℃, aroma, texture delicate, moderate concentration, slightly stimulated, miscellaneous gas lighter, and good taste. |
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| Keywords: | flue-cured tobacco key point temperature wet bulb temperature quality |
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