薄板烘丝筒内风速对叶组配方模块质量影响研究

The Effect of Wind Speed in Drying Tube Sheet on Quality of Blending Module

[目的]探索薄板烘丝机筒内风速对黄山某规格卷烟叶组配方模块的影响。[方法]选取"黄山"品牌中某一类卷烟叶组配方模块为载体,采用0.1、0.4、0.7 m/s3个梯度风速进行试验,分别从物理质量、感官质量、烟气常规化学成分、叶丝嗅香成分4个方面分析3种薄板烘丝筒内风速对卷烟产品综合质量的影响。[结果]试验表明,随着薄板烘丝筒内风速增加,筒壁温度、干燥后叶丝温度、叶丝填充值呈下降趋势;风格特征指标中烤烟烟香、清甜香、焦甜香、果香、豆香、膏香呈下降趋势;烟气特征指标中香气质、丰富性、细腻/柔和/圆润程度、烟气浓度指标呈下降趋势,杂气指标呈增强趋势;感官舒适性指标中口腔刺激、口腔干燥、喉部干燥、收敛呈增强趋势,甜味、酸味及味觉综合呈下降趋势;烟丝嗅香化学成分中酮类成分呈增加趋势,其他类成分呈先升后将趋势;筒内风速对焦油、烟气烟碱、一氧化碳等主流烟气指标释放量影响较小。[结论]研究可为卷烟产品的开发与维护提供参考。

[ Objective ] To explore the effects of wind speed in drying rolling sheet on cigarette blends module. [ Method ] Setting 0.1,0.4, 0.7 m / s wind speed, from 4 aspects of physical quality, sensory quality, conventional chemical composition of flue gas, aroma components, effects of different wind speed on comprehensive quality of flue-cured tobacco were analyzed. [ Result] The results showed that： with the increasing of wind speed, the cylinder wall temperature, the temperature of the dried leaves, leaves ill/value decreased; style characteristics in- dicators flue-cured tobacco aroma, sweet and fragrant, sweet coke, fruit, beans, paste incense declined ; incense smoke indicators characteristic qualities, rich, delicate / gentle / rounded degree, gas concentration index decreased, hybrid gas indicators showed an increasing trend; sensory comfort indicators oral irritation, dry mouth, throat dry, showed an increasing trend, sweetness, acidity and taste comprehensive de- clined; chemical components in tobacco snifiqng fragrant ketone component showed an increasing trend, the other ingredients increased then trend down; Lessing affected to tar, nicotine smoke, carbon monoxide emissions targets mainstream smoke. [ Conclusion] The study can provide reference for development and maintenance of flue-cured tobacco.