切丝宽度对细支烟卷制质量、主流烟气及感官质量的影响

Influences of cut tobacco width on physical indexes,mainstream smoke and sensory quality of slim cigarette

在其他制丝工序加工参数和卷制参数相同的条件下,分别按0.6,0.7,0.8,0.9,1.0 mm切丝宽度制丝并卷制细支烟,探索切丝宽度对细支烟烟丝结构、卷制质量、烟气成分及感官质量的影响。结果表明:①切丝宽度为0.6~1.0 mm时,整丝率与切丝宽度显著正相关,碎丝率与切丝宽度显著负相关。②吸阻、总通风率、焦油量与切丝宽度间均呈显著负相关关系。切丝宽度为0.6~0.8 mm时,细支烟单支重、吸阻、硬度、总通风率及焦油量与设计值的相对残差较接近于0。③随切丝宽度降低,细支烟感官质量整体表现逐渐向好。综合不同切丝宽度细支烟卷制质量、烟气成分和感官质量,兼顾烟丝结构,细支烟适宜切丝宽度为0.7~0.8 mm。

Under the same other manufacturing conditions,cut tobacco structure,slim cigarette physical quality,mainstream smoke components and sensory quality were analyzed with different cutting widths such as 0.6,0.7,0.8,0.9,1.0 mm.The influence of cutting width on cut tobacco structure,physical indexes,mainstream smoke content and sensory quality of slim cigarette was explored.The results were showed as follows:①In the range of 0.6~1.0 mm,whole cut rate was positively correlated with cutting width,and broken cut rate was negatively with cutting width.②There were all significant negative correlations between draw resistance,total ventilation rate,tar content and cutting width.At the cutting width of 0.6~0.8 mm,and the residual or relative residuals between slim cigarette weight,draw resistance,hardness,total ventilation rate,tar content value and corresponding design value were relatively close to 0.③Slim cigarette sensory quality was gradually improved as the cutting width decreases.Combined with the physical indexes,mainstream smoke content,sensory quality and cut tobacco structure,shredding and cost under the different cutting widths,cutting width of 0.7~0.8 mm was suitable to slim cigarette.