电热泵烤房与普通密集烤房烤烟烘烤对比试验

针对普通燃煤密集烤房烘烤调制环节存在效率低、劳动强度大、煤耗高、烘烤后的烟叶质量不稳定等问题,开展了电热泵烤房与普通燃煤密集烤房的烘烤对比试验。结果表明,与普通燃煤密集烤房相比,电热泵烤房省工、省时,烘烤后的烟叶无附着物和异味,烟叶品质、品相提升较大,烘烤成本低,节本增效显著,具有较好的推广前景。

热水型空气源热泵移动烤房与燃煤密集烤房烘烤效果比较试验

以烤烟品种云烟87烟叶为试验材料,燃煤密集烤房挂竿烘烤为对照,对热水型空气源热泵气流上升式移动烤房散叶(限位插针)烘烤(Q1处理)、挂竿烘烤(Q2处理)的效果进行比较。结果表明,用Q1、Q2装炕烘烤鲜烟叶,烤后中部和上二棚烟叶经济性状均优于CK(燃煤气流下降式密集烤房,挂竿装烟),其中,Q1对比CK,原烟上等烟比例和均价分别增加16.9个百分点和2.5元/kg,水平差异极显著;Q2对比CK,原烟上等烟比例、中上等烟比例和均价分别增加16.9个百分点、2.43个百分点和2.82元/kg,水平差异极显著;Q1对比Q2,上二棚烟叶的中上等烟比例减少了0.8个百分点,水平差异极显著。烘烤下二棚烟叶,Q1不如Q2、CK,其中,Q1对比CK,均价水平差异显著,降低了0.6元/kg;Q1对比Q2,上中等烟比率水平差异极显著,均价水平差异显著,分别降低了4.8个百分点和1.35元/kg;Q2和CK无显著性差异。烘烤1 kg烟叶:Q1、Q2和CK上二棚烟叶费用分别为1.38、1.18、1.80元,Q1、Q2分别比CK节省23.33%、34.44%;Q1、Q2和CK下二棚烟叶费用分别为1.96、1.76、2.40元,比CK分别节省18.33%、26.67%;另外,烘烤中部和下二棚烟叶,Q1比Q2费用分别增加31.36%、11.36%。烘烤1 kg干烟人工费,Q1比Q2和CK分别少了0.38、0.44元,分别节约了26.38%、29.33%。1 kg干烟综合效益,Q1、Q2比CK增加2.19、2.60元,增加比例分别是9.89%、11.74%。Q1、Q2原烟化学成分协调性得到改善,评吸结果表明,烟叶质量与对照烘烤的烟叶质量无明显差异。

框架式烟草散叶烘烤技术应用效果分析

为解决普通密集烤房劳动强度大、成本高的问题,进一步提高烟叶烘烤效率,对框架式散叶烤房烘烤技术应用效果进行了研究。结果表明,与普通密集烤房相比,框架式散叶烤房装烟量可增加25%以上,且能明显降低烘烤环节用工和耗煤、耗电成本,其中用工成本降幅约达45%,1 kg干烟耗能成本降幅达41.2%,达到了省工降本的目的,为进一步提高烟叶烘烤效率提供依据。

Effects of Different Flue-curing Barns on Aroma Quality of Upper Flue-cured Tobacco Leaves of K326

[Objective] This study was conducted to compare the aroma quality of up-per leaves of K326 flue-cured in different barns, and provide theoretical references for the development and optimization of bulk curing barn and the supporting tech-niques. [Method] The upper leaves of K326 were flue-cured in a commonness barn, a four-shelf bulk curing barn and a three-shelf bulk curing barn separately, and then the contents of aroma components and taste quality indices of the finished leaves were measured and compared. [Result] The contents of total aroma components, chromoplast pigment degradation products, phenylalanine aroma components and neophytadiene showed no significant differences in the leaves flue-cured in four-shelf bulk curing barn and commonness barn, but were significantly or very significantly higher than those in the leaves flue-cured in three-shelf bulk curing barn. The con-tents of carotenoid degradation products, Mail ard reaction products, cembranes aro-ma components and total aroma components （except neophytadiene） showed no significant difference among the three treatments. The results of sensory evaluation revealed that the sensory taste of the leaves flue-cured in four-shelf bulk curing barn was the best, as the finished leaves had rich, delicate aroma, comfortable and clean aftertaste. The leaves flue-cured in commonness barn was better than those flue-cured in three-shelf bulk curing barn in aroma quality, amount and aftertaste. [Conclusion] The four-shelf bulk curing barn had a large volume for tobacco leaf processing, but a similar baking environment to the commonness barn, which is conducive to the formation and accumulation of aroma components, so the finished leaves had similar appearance and quality with those flue-cured in commonness barn. The upper flue-cured leaves in three-shelf bulk curing bran had poorer quality than those flue-cured in the other two barns.