[Objective] The aim was to compare effects of three curing techniques （Chinese tobacco curing-method for improving tobacco quality and fragrance, Chi-nese （three-phase） tobacco curing technique, and Zimbabwe tobac...[Objective] The aim was to compare effects of three curing techniques （Chinese tobacco curing-method for improving tobacco quality and fragrance, Chi-nese （three-phase） tobacco curing technique, and Zimbabwe tobacco curing tech-nique） on quality of tobacco and to select optimal curing method. [Method] In Peng-shui county in Chongqing, tobacco variety K326 was chosen as test materials to conduct tobacco curing tests as per three techniques to analyze key components of raw tobacco, grade quality and evaluation quality. [Result] The content of starch in tobacco was reduced by Chinese tobacco curing-method for improving tobacco quality and fragrance, and the ratio of middle and high quality grade tobaccos improved by 1.8%-7.95%; average price increased by 1.64-3.21 yuan/kg; evaluation grade grew by 1.5-4.4. The technique is proved in enhancing tobacco fragrance quality and quantity as wel as improving and adjusting fragrance, taste and flavor. [Conclusion] Chinese （three-phase） tobacco curing technique improves tobacco quality and provides references for production demonstration areas of tobacco curing.展开更多
[Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco productio...[Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco production. [Method] Tobacco leaves in down, middle and upper parts of a tobacco variety KRK26 were col ected to analyze raw tobacco quality characters. [Result] With quality and aromatic-flavor improvement technique, the proportions of high-quality and middle/high quality tobac-cos improved by 4.68% and 1.97% and average price enhanced by 1.15 yuan/kg, increasing by 10.33%, 9.07% and 3.12 yuan/kg, compared with three-phase tech-nique. It is proved that the technique would better improve tobacco fragrance and quality and coordinate tobacco fragrance, taste and throat-irritation. [Conclusion] Quality and aromatic-flavor improvement technique provides references for tobacco production.展开更多
Highly acidic crude oil is thermally soaked to investigate how the temperature and time involved affect the removal of organic acid in feedstock. Experimental results indicate that thermal treatment is an effective a...Highly acidic crude oil is thermally soaked to investigate how the temperature and time involved affect the removal of organic acid in feedstock. Experimental results indicate that thermal treatment is an effective approach to decreasing acidity and the acid removal rate reaches 80%. Temperature is one of the main factors that determine the acid removal reaction. When the temperature ranges from 420oC to 440oC, the acid removal rate increases with the rise of the reaction temperature, but the increase slows down gradually. At the reaction temperature below 440oC, the long reaction time favors the acid removal. The cracking and polymerization of hydrocarbon molecules take place so that the properties of the crude oil change at the same time when the highly acidic crude is thermally treated.展开更多
基金Supported by China National Tobacco Corporation General Project[(2012)No.122]Chongqing Branch Company S&T Project of China National Tobacco Corporation(NY20110601070010)~~
文摘[Objective] The aim was to compare effects of three curing techniques （Chinese tobacco curing-method for improving tobacco quality and fragrance, Chi-nese （three-phase） tobacco curing technique, and Zimbabwe tobacco curing tech-nique） on quality of tobacco and to select optimal curing method. [Method] In Peng-shui county in Chongqing, tobacco variety K326 was chosen as test materials to conduct tobacco curing tests as per three techniques to analyze key components of raw tobacco, grade quality and evaluation quality. [Result] The content of starch in tobacco was reduced by Chinese tobacco curing-method for improving tobacco quality and fragrance, and the ratio of middle and high quality grade tobaccos improved by 1.8%-7.95%; average price increased by 1.64-3.21 yuan/kg; evaluation grade grew by 1.5-4.4. The technique is proved in enhancing tobacco fragrance quality and quantity as wel as improving and adjusting fragrance, taste and flavor. [Conclusion] Chinese （three-phase） tobacco curing technique improves tobacco quality and provides references for production demonstration areas of tobacco curing.
基金Supported by China National Tobacco Corporation General Project[(2012)No.122]Chongqing Branch Company S&T Project of China National Tobacco Corporation(NY20110601070010)~~
文摘[Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco production. [Method] Tobacco leaves in down, middle and upper parts of a tobacco variety KRK26 were col ected to analyze raw tobacco quality characters. [Result] With quality and aromatic-flavor improvement technique, the proportions of high-quality and middle/high quality tobac-cos improved by 4.68% and 1.97% and average price enhanced by 1.15 yuan/kg, increasing by 10.33%, 9.07% and 3.12 yuan/kg, compared with three-phase tech-nique. It is proved that the technique would better improve tobacco fragrance and quality and coordinate tobacco fragrance, taste and throat-irritation. [Conclusion] Quality and aromatic-flavor improvement technique provides references for tobacco production.
文摘Highly acidic crude oil is thermally soaked to investigate how the temperature and time involved affect the removal of organic acid in feedstock. Experimental results indicate that thermal treatment is an effective approach to decreasing acidity and the acid removal rate reaches 80%. Temperature is one of the main factors that determine the acid removal reaction. When the temperature ranges from 420oC to 440oC, the acid removal rate increases with the rise of the reaction temperature, but the increase slows down gradually. At the reaction temperature below 440oC, the long reaction time favors the acid removal. The cracking and polymerization of hydrocarbon molecules take place so that the properties of the crude oil change at the same time when the highly acidic crude is thermally treated.
