响应面优化梗丝加香含水率西格玛水平的应用  

The Application on the Sigma Level of the Moisture of Cut Stem Flavoring by Response Surface Optimization

作　　者：张常记 关斌[2] 贾玉红 杨超 李品鹤 ZHANG Changji;GUAN Bin;JIA Yuhong;YANG Chao;LI Pinhe(Shifang Cigarette Factory,Sichuan Tobacco Industrial Co.,Ltd.,Shifang 618400;Honghe Cigarette Factory,Hongyun Honghe Tobacco(Group)Co.,Ltd.,Mile 652399;The Greatwall Cigar Factory,China Tobacco Sichuan Industral Co.,Ltd.,Shifang 618400)

机构地区：[1]四川中烟工业有限责任公司什邡卷烟厂,什邡648400 [2]红云红河烟草(集团)有限责任公司红河卷烟厂,弥勒652399 [3]四川中烟工业有限责任公司长城雪茄厂,什邡648400

出　　处：《食品工业》2022年第6期80-83,共4页The Food Industry

摘　　要：以梗丝加香含水率的西格玛水平为评价指标,考察加料含水率、一区温度、二区风门开度、三区压力对梗丝加香含水率西格玛水平的影响。通过单因素试验和响应面分析法确定最佳工艺条件:加料出口含水率34%±1%,一区温度137±5℃,二区风门开度55%±5%,三区温度66±5℃。在此工艺条件下,梗丝加香水分西格玛水平从原来的2.57提高到3.2以上。Based on single-factor experiment,the effects of each factor such as moisture of cut stem feeding,the temperature of the first zone,the throttle opening of the second zone and the temperature of the third zone were investigated based on the comprehensive evaluation which were guided by the sigma level of the moisture of cut stem flavoring.The optimum condition described by response surface methodology was that moisture of cut stem feeding 34%±1%,the temperature of the first zone 137±5℃,the throttle opening of the second zone 55%±5%and the temperature of the third zone 66±5℃.Under this condition,the sigma level of the moisture of cut stem flavoring was increased from 2.57 to more than 3.2.

关 键 词：一区温度 二区风门开度 三区温度 响应面分析法 

分 类 号：TS452[农业科学—烟草工业]