关键温度点不同湿球温度对烤烟品质的影响

Influence of Wet Bulb Temperature Control at Key Point to Quality of Flue-cured Tobacco

采用自控温湿度电烤箱,研究了关键温度点不同湿度控制处理对烤烟品质的影响。结果表明,红大烘烤时在干球温度42℃时,需要湿球温度配合37℃左右的,干球温度54℃、湿球温度39℃的烤后烟叶质量较好,在一定范围内能改善烤后烟叶的可用性,对改善烤后烟叶外观质量方面效果明显,化学成分协调性和感官吸食质量可得以提高。

The influence of wet bulb temperature control at key point to quality of flue-cured tobacco was studied using the electric oven of automatically-controlled temperature and humidity. The results show that： HD variety curing process in later yellowing stage dry bulb temperature 42 ℃ need to cooperate with the humidity conditions of 37 ℃ and dry bulb temperature of 54℃ with the humidity conditions of 39℃. It is effective to ensure complete wilting leaves at 42℃, aroma, texture delicate, moderate concentration, slightly stimulated, miscellaneous gas lighter, and good taste.