以湿球控制为主烘烤对烤烟质量的影响

Effects of Controlling Humidity Baking on Quality of Flue-cured Tobacco

为研究密集烤房温湿度环境与烤后烟叶质量的关系,尤其是湿度对烟叶烘烤质量的影响,设计了同一湿球温度曲线下的不同干球温度烘烤处理。结果表明,在同一湿球温度曲线下,变黄前期干球温度高变黄快,变黄后期干球温度高的变黄慢;各处理随着干球温度的升高,外观质量、经济性状中部叶呈现先升高后降低的趋势,上部叶逐渐降低;高干球温度烤后烟叶化学成分协调性、评吸质量较差;建议中部叶烘烤各阶段干球温度控制在37~38、41~42、47~48、53~54℃,上部叶各阶段干球温度以36、38、46、52℃为宜。

To study the relationship between the quality of tobacco bulk curing with the temperature and humidity, and the impact of humidity on the flue-cured tobacco, four different treatments of dry bulb temperature under the same type of wetbulb temperature were conducted. Results showed that yellowing was fast with high temperature of dry bulb in yellowing early and yellowing was slow in yellowing late. With increase of dry-bulb temperature in each treatment, appearance quality of leaves and economic of middle leaves firstly increased and then decreased, and upper leaves gradually reduced. Chemical composition coordination and smoking quality of leaves was bad with curing of high dry bulb temperature. The middle leaves of dry bulb temperature of curing stages should be controlled at 37~38, 41~42, 47~48, 53~54 ℃, and upper leaves at 36,38, 46,52 ℃.