微波膨胀条状梗丝应用效果评价

Application Assessment of Microwave Expanded Bar-shaped Stem Shreds

对微波膨胀条状梗丝的物理质量、化学成分进行了检测分析,并将其应用到卷烟产品中进行评价试验。结果表明:1微波膨胀条状梗丝填充值与常规梗丝接近,整体尺寸较小,结构更均匀。2微波膨胀条状梗丝的总糖和还原糖高于对照样。3随着微波膨胀条状梗丝掺配比例的增大,卷烟的单支质量降低,烟支吸阻、端部落丝量和含末率增大;抽吸口数、焦油量、烟碱量和CO量降低;烟支自由燃烧速率增大,热塌陷值减小,包灰性能改善。4掺配比例相同时,与对照样(掺配传统梗丝)相比,掺配微波膨胀条状梗丝的烟支单支质量、吸阻、硬度、端部落丝量和含末率较大,单支质量标准偏差较小,吸阻标准偏差较大;烟支抽吸口数较少,焦油量、烟碱量和CO量均较低;烟支自由燃烧速率较快,热塌陷值较小,包灰性能较好;显著改善卷烟口感特性。

The physical indexes and chemical constituents of microwave expanded bar-shaped stem shreds were determined and analyzed, and the effects of its application into cigarette were evaluated. The results showed that： 1） The filling value of microwave expanded bar-shaped stem shreds was similar to that of cut stem, though its size was smaller, its size distribution was more uniform. 2） The contents of total sugar and reducing sugar were higher in microwave expanded bar-shaped stem shreds. 3） With the increase of blending proportion of microwave expanded bar-shaped stem shreds, the individual weight, puff number and hot collapse of cigarette and the deliveries of tar, nicotine and CO in mainstream cigarette smoke decreased; while the draw resistance, tobacco loss from cigarette end, dust content and free combustion rate of cigarette increased; and the ash integration of cigarette improved. 4） At the same blending proportion, comparing with cut stem, the cigarette containing microwave expanded bar-shaped stem shreds showed higher individual weight, draw resistance, hardness, tobacco loss from cigarette end and dust content; lower standard deviation of individual weight and higher standard deviation of draw resistance; lower puff number and lower deliveries of tar, nicotine and CO in mainstream smoke; faster free combustion rate; smaller hot collapse and better ash integration, and significantly improved sensory quality.