配方打叶不同掺配模式的均质性研究

The Homogeneous Study of Different Blending Modes in the Processing Technology of Mix Threshing

[目的]研究配方打叶不同掺配模式的均质性。[方法]选取关键工艺点的掺配方法,组成不同的掺配模式,通过正交试验,用常规化学成分分析各掺配方法对配方打叶均质性的影响。[结果]烟碱、总糖和氯3种常规化学成分分析均质性,1次掺配分别可达84.37%、95.18%和93.93%,2次掺配分别可达98.17%、96.90%和95.22%,3次掺配后达96.91%、97.99%和95.17%。[结论]2次掺配效果优于1次掺配,润前贮柜和打后贮柜的1次掺配优于铺叶的1次人工掺配,3次掺配的总糖效果最佳,与2次掺配相比变化不明显。

[Objective] The aim was to study the homogeneousness of the different blending modes.[Method] Selecting the blending method of the key technical process to form the blending modes,and the result of the different blending modes acting on the homogeneity for the processing technology of mix threshing each other by orthogonal test were compared.[Result]The result showed that if using the nicotine,the total sugar and the chlorine to research the homogeneousness,the effect each could be raised to 84.37%,95.18% and 93.93% by blended one time;and the effect each could be raised to 98.17%,96.90% and 95.22% by blended two times;and the effect each can be raised to 96.91%,97.99% and 95.17% by blended three times.[Conclusion] The effect of blending two times was better than one time,and that the effect of blending by machine was better than manpower,and the effect of the total sugar was the best in blending three times,but it was not so much obvious compared with two times.