分组加工对配方模块主流烟气及感官质量的影响 |
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引用本文: | 严志景 丁乃红 何金华等. 分组加工对配方模块主流烟气及感官质量的影响[J]. 安徽农业科学, 2014, 0(6): 1795-1796,1822 |
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作者姓名: | 严志景 丁乃红 何金华等 |
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作者单位: | 安徽中烟工业有限责任公司技术中心,安徽合肥230088 |
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基金项目: | 安徽中烟工业有限责任公司科技项目《卷烟燃烧速度影响因素研究》(20121011). |
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摘 要: | [目的]系统地研究干燥模式对卷烟各模块的主流烟气及感官质量的影响。[方法]以干燥模式为着手点,设计试验,从燃烧速率、主流烟气和感官质量3个方面分析研究了干燥模式对卷烟质量的影响。[结果]试验表明,干燥模式对燃烧速率影响显著,进气流干燥的烟丝燃烧速率较薄板干燥的烟丝快,在同是薄板烘丝的条件下,KLD顺流KLD2Z逆流KLD逆流。干燥模式对卷烟主流烟气影响显著,对总粒相物、焦油、烟碱的影响:KLD顺流KLD2Z逆流KLD逆流CTD;对CO的影响:KLD顺流CTDKLD2Z逆流KLD逆流。A组感官质量排序:CTDKLD顺流KLD逆流KLD2Z逆流;B组和C组感官质量排序:KLD2Z逆流KLD顺流KLD逆流CTD。[结论]研究可为卷烟生产选择适宜的工艺路径,进而提高工艺对卷烟产品的贡献率提供参考依据。
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关 键 词: | 干燥模式 燃烧速率 主流烟气 感官质量 |
Effects of Group Processing on Mainstream Smoke and Sensory Quality of Cigarette |
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Affiliation: | YAN Zhi-jing( 1.China Tobacco Anhui Industrial Co.Ltd., Hefei, Anhui 230088;) |
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Abstract: | [Objective] To study effects of drying model on mainstream smoke and sensory quality of each module of flue-cured tobacco.[Method] Starting from drying mode,the effects on flue-cured tobacco werc studied from aspects of combustibility,mainstream smoke and sensory quality.[Result] It shows that:drying model makes an important effect on combustibility,mainstream smoke and sensory quality.For combustibility,tobacco drying by CTD is faster than drying by KLD,under the situation of drying by KLD,the order is:KLD-forward > KLD2Z-backward > KLD-backward.For TPM,NFDPM,nicotine:KLD-forward > KLD2Z-backward > KLD backward > CTD ; CO:KLD-forward > CTD >KLD2Z-backward > KLD-backward.For sensory quality,the order of A is CTD > KLD-forward > KLD-backward > KLD2Z-backward; the order of B and C is KLD2Z-backward > KLD-forward > KLD-backward > CTD.[Conclusion] The study selects an appropriate pathway for flue-cured tobacco production,which will provide reference basis for improving technique contribution rate to flue-cured tobacco products. |
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Keywords: | Drying model Combustibility Mainstream smoke Sensory quality |
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