湘南浓香型稻作烟区密集烘烤不同阶段升温速度组合研究

Different Stages of Heating Rates in Bulk- curing for Burnt- sweetness Type Flue- cured Tobacco from Southern Hunan Tobacco- growing Area of Rice

为提高密集烘烤烟叶品质,优化密集烘烤工艺,以湘南浓香型稻作烟区的云烟97品种烟叶为材料,研究密集烘烤不同阶段升温速度组合对烟叶化学成分、经济性状的影响及能耗成本。结果表明,上部和下部烟叶在35～38℃以3 h升温1℃,38.1～42℃以2 h升温1℃,42.1～45℃或47℃以3 h升温l℃,45.1℃或47.1～54℃以2 h升温1℃,54.1～68℃以2 h升温1℃的升温速度组合较好；中部叶在35～38℃以2 h升温1℃,38.1～42℃以1 h升温1℃,42.1～47℃以2 h升温l℃,47.1～54℃以1 h升温1℃,54.1～68℃以1 h升温1℃的升温速度组合较好。各升温速度组合有利于协调烤后烟叶化学成分,提高上等烟比例和均价,降低能耗成本。

In order to improve the quality of bulk curing tobacco leaves and optimize bulk curing technology,the effects of different heating rates on chemical components and economic character and energy costs of Yunyan 97 in burnt-sweetness type from southern-Hunan flue-cured tobacco leavy were studied.The results revealed that：heat up 1℃ every 3 hours during 35～38℃,heat up 1℃ every 2 hours during 38.1～42℃,heat up 1℃ every 3 hours during 42.1～45 or 47℃,heat up 1℃ every 2 hours during 45.1 or 47.1～54℃,heat up 1℃ every 2 hours during 54.1～68℃ had the best effect for the upper and low leavy;Heat up 1℃ every 2 hours during 35～38℃,heat up 1℃ every 1 hours during 38.1～42℃,heat up 1℃ every 2 hours during 42.1～47℃,heat up 1℃ every 1 hours during 47.1～54℃,heat up 1℃ every one hour during 54.1～68℃had the best effect for the middle leavy.The above heat rates combination was helpful to improve superior to-bacco proportion and average price and coordinate chemical composition and lower energy costs.