摘要
对滚筒烘丝工序进行优化,得到4个优化工艺参数因素,即滚筒转速选择11.5 r.min-1,热风风机转速选择400 r.min-1,热风温度选择100℃,排潮风门开度选择60%.优化后的卷烟产品感官质量明显提高,香气更为丰满,透发性变好,香气质有一定程度的提高,烟气更为细腻,杂气和刺激性都有不同程度的减轻.
The four kinds of parameters optimization of cylinder dryer was studied. The optimal rotate speed of cylinder is 11.5 r · min^ -1, the rotate speed of hot air circulation 400 r ·min^ - 1, the hot-air temperature is 100℃ ,opening of hot-air valve is 60%. The experimental results showed that the cigarette aroma was improved obviously, the flavor was smooth and elegance, the smoke was mild and glomerate and the offensive odor and irritation were reduced obviously.
出处
《郑州轻工业学院学报(自然科学版)》
CAS
2009年第1期5-7,21,共4页
Journal of Zhengzhou University of Light Industry:Natural Science
基金
国家烟草专卖局资助项目(01038)
关键词
工序质量评价
滚筒烘丝
参数优化
感官质量
processing quality evaluation
cylinder dryer
parameter optimization
sensory evaluation