滚筒干燥叶丝过程工艺参数优化  

Study on Parameter Optimization of Cut Tobacco Drying by Cylinder Dryer

作　　者：资文华[1,2] 何邦华[3] 刘坚 向成明[3] 华一崑[3] 彭金辉[1] 

机构地区：[1]昆明理工大学冶金与能源工程学院,云南昆明650093 [2]云南瑞升烟草技术(集团)有限公司,云南昆明650106 [3]红云红河烟草(集团)有限责任公司,云南昆明650202

出　　处：《昆明理工大学学报（自然科学版）》2012年第4期85-91,96,共8页Journal of Kunming University of Science and Technology(Natural Science)

基　　金：云南中烟工业公司资助项目(项目编号:2004F08)

摘　　要：采用正交试验设计对滚筒干燥叶丝工艺参数进行优化,并通过双变量相关分析筛选试验指标,应用直观分析和方差分析对干燥后叶丝的感官质量和化学特性变化进行了分析讨论.结果表明:各因素变化对试验样品的感官质量和各类香味成分的影响主次顺序较一致,热风风门开度影响最大,其次是热风温度和滚筒转速;在试验范围内,方差分析表明热风风门开度对各类主要香味成分有一定的影响,但各因素对试验结果的影响均未达到显著水平,反映出滚筒干燥叶丝过程的质量控制水平相对偏低;优化后较佳的工艺参数为热风风门开度30%、热风温度130℃、滚筒转速14r/min,经验证,参数优化后样品的感官质量提高了1.55分.Parameters of cylinder drying cut tobacco are optimized by orthogonal experiment. Experimental indexes are chosen by bivariate correlation analysis. The changes in sensory qualities and chemical characteristics of cut tobacco are then discussed by intuitionistic analysis and variance analysis. It is shown through the resuhs that the influence degree of experimental factors on sensory qualities and flavor components are consistent. The influence of opening of hot air valve is the greatest, followed by temperature of hot air and rotational velocity of cylinder. The opening of hot air valve is proved by variance analysis to have impact on the main flavor components, but the impact of various factors on the results does not reach significant levels, indicating that there is a low level of quality control during cylinder drying process. The optimized process parameters are： opening of hot air valve of 30%, temperature of hot air 130 ℃, and rotational velocity of cylinder 14 r/min. The sensory quality is increased by 1.55 according to the verifying test.

关 键 词：滚筒干燥 叶丝 参数优化 正交设计 综合平衡法 方差分析 

分 类 号：TS452.3[农业科学—烟草工业]