两段式烘丝工艺参数对卷烟感官质量的影响

The Effect of Parameters during Two Stage Drying Process on the Sensory Quality of Tobacco

以感官质量为评价指标,选用二类烟品牌烟丝配方为试验对象,通过试验设计,运用全因子试验设计比较两段式烘丝工艺参数对卷烟内在质量的影响。结果表明,在其他参数不变的前提下,烘丝机1区温度、热风温度、热风风速对感官质量影响显著;该烘丝机两段式烘丝的最佳工艺参数为烘丝机1区温度160℃、2区温度120℃、热风温度110℃、热风风速0.18 m/s。

Using sensory quality as reference indicators,with second-class cigarette brand as the test meterial, full factorial experiment design was applied to study the effect of parameters during two stage drying process on internal quality of cigarettes. The results showed that under the premise of other parameters fixed, the effect of cut-tobacco drier zone 1 temperature, hot wind temperature and hot wind speed on sensory quality was significant. The optimum technological parameters during two stage cut-tobacco drying process of the drying machine was zone 1 temperature at 160 ℃,zone 2 temperature at120 ℃, hot air temperature at 110 ℃,and hot wind speed at 0.18 m / s.