气流烘丝工艺参数对烟丝棕色化反应产物的影响

Effect of Air Drying Parameters on Browning Reaction Products of Cut Tobacco

为深入了解气流烘丝(RCC)参数对烟草香味物质棕色化反应产物的影响,探究其对烟草烟叶品质的影响,选取制叶丝工序的RCC出口物料含水率、RCC水温、循环风机频率、回风蒸汽流量四个工艺参数,研究不同烘丝工艺对烟草香味物质棕色化反应产物相关指标的影响。结果表明,气流烘丝参数的改变影响了香味物质的含量,回风蒸汽流量、RCC水温、气流干燥循环风机频率以及RCC物料出口含水率都呈现显著影响的效果,且不同烘丝工艺之间的互作效应也对香味物质棕色化反应产物有影响,因此,气流烘丝参数的改进对提高烟丝化学成分的质量具有重要意义,在具体加工生产中可根据所需化学指标的含量设定合适的气流烘丝参数。

In order to understand the effect of airflow drying (RCC) parameters on the browning reaction products of tobacco flavor substances and explore their effects on the quality of tobacco leaves, the effects of different drying processes on the browning reaction products of tobacco flavor substances were studied by selecting four process parameters: RCC outlet material moisture content, RCCC water temperature, frequency of circulating fan and return air steam flow. The results showed that the air drying parameters affected the content of aroma substances, the return air steam flow rate, RCC water temperature, air drying circulation fan frequency and the outlet moisture content of the material had significant effects. The interaction effect between different drying processes also has an effect on the browning reaction product of the fragrance substance, therefore, the improvement of air-flow drying parameters is of great significance to improve the quality of chemical composition of cut tobacco. In the specific processing and production, suitable air-flow baking parameters can be set according to the content of chemical indexes.