打叶复烤Brabender水分检测仪检测参数的优化和验证

Optimization and Validation of Detection Parameters of Brabender Moisture Meter in Threshing and Redrying Processes

为分析不同部位片烟Brabender水分测定仪检测结果与行业标准方法检测结果差异的原因,采用差热-热重分析(TG-DTA)技术对不同部位片烟进行测试,并对不同部位片烟Brabender水分测定仪检测参数进行了正交优化,建立了参数优化模式。结果表明:在Brabender水分测定仪检测片烟水分时,较高温度下进行片烟烘烤,不仅片烟的自由水、结合水被蒸发出来,部分小分子挥发性物质也被蒸出,这是造成该方法与烘烤设定温度仅为(100±1)℃的行业标准方法检测结果差异的主要原因。Brabender水分检测仪检测参数优化模式为:因子水平选择、正交试验优化及评定,评定周期为3 h。

In order to find out the reasons meter and the industry＇s standard method, causing the differences of test results between Brabender moisture the strips from different stalk positions were tested by differential thermal-thermo gravimetric analysis （TG-DTA）. The detection parameters of Brabender moisture meter for the strips from different stalk positions were orthogonally optimized, and a parameter optimizing model was established. The results showed that： when Brabender moisture meter was used, the sample was dried at a higher temperature, not only the free water and bound water, but also some of the volatile substances with small molecules in strips were evaporated out, which were the main reason causing the differences of test results between Brabender moisture meter and the routine oven method with a setting drying temperature at （100：~ 1） ~C. The parameter optimizing mode for Brabender moisture meter was： factor level selection, orthogonal experiment optimization and evaluation, evaluation period 3 hours.