均质与保香加工技术的烟叶复烤机控制模式筛选
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摘要
为筛选最优的基于打叶复烤均质与保香加工的叶片复烤机控制模式,选择K326品种WCCSF(C1F占比29.7%+C2F占比70.3%)等级的烟叶,采用批次放样技术,对复烤机不同控制模式下的烟叶进行各项关键指标分析。结果表明:1)不同生产环境条件下,冷却区新增室内补风系统,室内风的引用一定程度上提高了凉房温度。2)引用干燥排潮热风,且引用量达65%时,凉房中烟叶表层、中层、底层以及机尾左、中、右烟叶的水分极差分别为0.09%和0.20%,水分均匀性表现较优。3)与常规模式相比,干燥区总温度控制在245℃时,烟叶的感官质量最优,为54.62分,叶片率差值(片型)较小,为1.99%,能满足水分均质、保香提质的需要,且各项关键物理指标表现较好。
In order to select the optimal control mode of the leaf re-baking machine based on threshing and re-drying"homogenization and aroma preserving"processing,the K326 variety WCCSF(C1 F29.7%+C2 F70.3%)grade tobacco leaves was selected,and the batch loft technique was adopted to analyze the key indicators of tobacco leaves under different control modes of leaf re-baking machine.Results:1)Under different production environment conditions,indoor air supply system was added to the cooling area,and the introduction of indoor air increases the temperature of the cool room to some extent.2)When dry and hot air with moisture drainage was introduced,and the citation amount was up to 65%,the moisture range of the surface layer,middle layer,bottom layer and the left,middle and right tobacco leaves in the cold room was 0.09%and 0.20%respectively,and the water uniformity performance was better.3)Compared with the conventional model,dry area total temperature control at 245℃,the optimal and sensory quality of tobacco leaf was 54.62 marks,and blade rate difference(type)was lesser,at 1.99%.Moreover,the drying area could meet the needs of water homogeneity,fragrance retention and quality improvement,and the key physical indexes were better.
In order to select the optimal control mode of the leaf re-baking machine based on threshing and re-drying"homogenization and aroma preserving"processing,the K326 variety WCCSF(C1 F29.7%+C2 F70.3%)grade tobacco leaves was selected,and the batch loft technique was adopted to analyze the key indicators of tobacco leaves under different control modes of leaf re-baking machine.Results:1)Under different production environment conditions,indoor air supply system was added to the cooling area,and the introduction of indoor air increases the temperature of the cool room to some extent.2)When dry and hot air with moisture drainage was introduced,and the citation amount was up to 65%,the moisture range of the surface layer,middle layer,bottom layer and the left,middle and right tobacco leaves in the cold room was 0.09%and 0.20%respectively,and the water uniformity performance was better.3)Compared with the conventional model,dry area total temperature control at 245℃,the optimal and sensory quality of tobacco leaf was 54.62 marks,and blade rate difference(type)was lesser,at 1.99%.Moreover,the drying area could meet the needs of water homogeneity,fragrance retention and quality improvement,and the key physical indexes were better.
引文
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[9]卢幼祥,丁乃红,张胜军,等.不同叶片复烤方式对烤烟烟叶品质的影响[J].湖南文理学院学报(自然科学版),2012(1):87-92.
[10]简辉,杨学良,王保兴,等.复烤温度对烟叶化学成分及感官质量的影响[J].烟草科技,2006(12):12-15.
[11]杨波,卢幼祥,杨继福,等.打叶复烤主要工序对烟叶品质的影响[J].湖南文理学院学报(自然科学版),2014,26(3):90-94.
[12]王发勇,张春磊,喻绍新,等.全程实现打叶复烤均质化加工的研究进展[J].安徽农业科学,2018,46(12):11-13.
[2]华一崑,汪显国,袁逢春,等.打叶复烤对模块烟叶致香成分和感官质量的影响[J].江西农业学报,2012,24(6):120-125.
[3]周雪娟,付川星.复烤温度对片烟质量的影响[J].云南科技管理,2013(5):66-69.
[4]王金明,毕继华,杨松泉.烤烟打叶复烤片烟皱缩率影响因素研究[J].中国烟草科学,2011(4):28-30.
[5]李琳琴,陈思林.复烤烟叶含水率影响因素探讨[J].作物研究,2012,26(7):74-77.
[6]刘志广,拓阳阳,马长峰,等.不同产地复烤烟叶内在化学成分与感官评吸质量的相关性[J].贵州农业科学,2016(7):113-116.
[7]王发勇,可文庚,张春磊,等.不同加工强度对复烤烟叶质量影响的研究进展[J].江西农业学报,2017(11):98-101.
[8]袁逢春,龙明海,何邦华,等.打叶复烤过程烟叶内在品质的变化研究[J].湖北农业科学,2013,52(1):158-160.
[9]卢幼祥,丁乃红,张胜军,等.不同叶片复烤方式对烤烟烟叶品质的影响[J].湖南文理学院学报(自然科学版),2012(1):87-92.
[10]简辉,杨学良,王保兴,等.复烤温度对烟叶化学成分及感官质量的影响[J].烟草科技,2006(12):12-15.
[11]杨波,卢幼祥,杨继福,等.打叶复烤主要工序对烟叶品质的影响[J].湖南文理学院学报(自然科学版),2014,26(3):90-94.
[12]王发勇,张春磊,喻绍新,等.全程实现打叶复烤均质化加工的研究进展[J].安徽农业科学,2018,46(12):11-13.