K326上部叶烘烤过程失水干燥特性研究

Dehydration characteristics of tobacco K326 upper leaves during curing

【目的】研究K326上部叶烘烤过程失水干燥特性,为烘烤工艺优化提供理论依据。【方法】以K326上部叶为试验材料,分析烘烤过程中烟叶失水特性、形态变化特性及两者间的相关性。【结果】烘烤过程中,烟叶各部分失水程度表现为叶片>全叶>主脉,叶片失水质量占全叶失水质量比例呈先减小后略有增大再减小的变化趋势,主脉失水质量占全叶失水质量比例呈先增大后略有减小再增大的变化趋势;叶面积收缩率和主脉周长收缩率均随烘烤温度的升高呈逐渐增大趋势;全叶失水程度和主脉失水程度均与主脉周长收缩率呈显著线性正相关(R2>0.9500,下同),叶片失水程度与叶面积收缩率呈显著线性正相关。【结论】烘烤过程中K326上部叶各部分失水特性及形态变化特性不同,可通过主脉形态变化判断密集烘烤过程中烟叶失水程度,进而为烘烤工艺烟叶状态参数优化提供理论参考。

【Objective】In order to provide theoretical basis for optimization of curing process, dehydration characteristics of tobacco K326 upper leaves were studied during curing. 【Method】Upper leaves of tobacco K326 were used as test materials. Dehydration characteristics, morphological changes and correlation between the two during curing process were analyzed. 【Result】During curing, dehydration degrees of each part were as followed： blade〉whole leaf〉primary vein. Percentage of blade moisture loss content to whole leaf moisture loss content went through a down-up-down variation, percentage of primary vein moisture loss content to whole leaf moisture loss content went through an up-down-up variation. Shrinkage rate of leaf area and circumference shrinkage rate of primary vein increased as curing temperature rose. There was significant linear positive correlation between dehydration degree of whole leaf and circumference shrinkage rate of primary vein, dehydration degree of primary vein and circumference shrinkage rate of primary vein（R2〉0.9500, the same below）, as well as dehydration degree of leaf and shrinkage rate of leaf area. 【Conclusion】The dehydration characteristics and morphological changes of different parts in tobacco K326 upper leaf are different during curing. Dehydration degree of tobacco leaf can be judged by morphological changes of primary vein, which can provide reference for optimization of state parameters of tobacco leaf in curing process.