滚筒烘丝机工艺参数对烤烟感官质量的影响  

Effects of Technical Parameters of Cylinder Drier on Sensory Quality of Flue-cured Tobacco

作　　者：张强[1] 董高峰[1] 李红武[1] 向明[1] 周桂园 陈剑明 

机构地区：[1]云南烟草科学研究院,昆明市高新区科医路41号650106 [2]红云红河烟草(集团)责任有限公司,昆明市红锦路181号650202

出　　处：《烟草科技》2011年第11期10-13,18,共5页Tobacco Science & Technology

基　　金：云南中烟工业有限责任公司项目"烤烟新品种烟叶原料综合评价体系研究"(2009YL01-3)

摘　　要：为分析滚筒烘丝机工艺参数对感官质量的影响,对烘丝机工艺参数与感官质量各指标进行了简单相关、逐步回归、贡献率分析研究,并采用均匀设计方法对烘丝机筒壁温度、HT63蒸汽压力、烘丝机筒体转速、热风风门开度和热风温度等5个工艺参数进行了组合试验。结果表明:①HT63蒸汽压力与劲头达到了显著正相关,但其余各个工艺参数与感官质量各指标的相关性未达到显著水平。②在所测试的工艺指标中,筒壁温度对香气质、香气量、杂气、干净程度和评吸总分的贡献率最大;热风温度、HT63蒸汽压力对劲头贡献率较大;热风风门开度和HT63蒸汽压力对浓度的贡献率较大;HT63蒸汽压力对细腻程度和刺激的贡献率较大;热风温度对干燥感的贡献率较大。Simple correlation, stepwise regression and contribution rate analysis were used to analyze the effects of the technical parameters of cylinder drier on the sensory quality of tobacco, the temperature of cylinder wall, steam pressure of HT63, rotation speed of cylinder, opening of hot air valve and temperature of hot air were experimented with uniform design. The results showed： 1）the steam pressure of HT63 significantly positively correlated with impact, while the other technical parameters presented no significant correlation with sensory quality indexes;2）among the tested technical parameters, the cylinder wall temperature contributed greatly to aroma quality, aroma quantity, offensive odor, cleanness and total panel test score, contribution also was made by hot air temperature and HT63 steam pressure to impact, hot air valve opening and HT63 steam pressure to concentration, HT63 steam pressure to smoothness and irritation, hot air temperature to dryness though to a lesser extent.

关 键 词：滚筒烘丝机 工艺参数 感官质量 逐步回归 均匀设计 贡献率 

分 类 号：TS452.3[农业科学—烟草工业]