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作 者:吴键[1] 陈震[1] 黄峰 胡安福[1] 金一骁 李斌[2] 王乐[2] 王骏[1] WU Jian;CHEN Zhen;HUANG Feng;HU Anfu;JIN Yixiao;LI Bin;WANG Le;WANG Jun(Technology Center,China Tobacco Zhejiang Industrial Co.,Ltd.,Hangzhou 310008,China;Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China)
机构地区:[1]浙江中烟工业有限责任公司技术中心,浙江杭州310008 [2]中国烟草总公司郑州烟草研究院,河南郑州450001
出 处:《轻工学报》2023年第3期87-93,111,共8页Journal of Light Industry
基 金:中国烟草总公司科技重大专项项目(110202201048(XX-07));浙江中烟工业有限责任公司科技项目(ZJZY2021A025)。
摘 要:为在加热过程中有效调控叶丝关键成分含量,在180℃、200℃和220℃加热温度下,利用宏量型烟草高温热转化热重技术考查加热温度对加热卷烟叶丝(含水率1.5%)热失重过程及关键成分热释放特性的影响。结果表明:升高加热温度,会增加叶丝质量分数变化值,提高叶丝质量分数变化率,降低叶丝热失重过程的稳定性;当加热温度分别为200℃和220℃时,各关键成分的质量分数变化值和变化率由大到小依次为烟碱、甘油、水分、其他成分,其中烟碱基本完全释放;当加热温度为180℃时,叶丝关键成分质量分数变化值和变化率由大到小依次为烟碱、水分、甘油、其他成分,其中烟碱、甘油、水分的质量分数变化值较高,其他成分的质量分数变化值较低。To effectively control the content of key components in cut tobacco during the heating process,the macro type tobacco high-temperature thermal conversion thermogravimetric technology was used to investigate the influence of heating temperature on the thermal weight loss process and the thermal release characteristics of key components from cut tobacco(with a moisture content of 1.5%)of heated tobacco products at temperatures of 180℃,200℃,and 220℃.The results showed as the heating temperature increased,the changes in mass fraction of cut tobacco increased,the change rate of the mass fraction of cut tobacco increased,and the stability of the thermal weight loss process decreased.When the heating temperature was 200℃and 220℃respectively,the changes in mass fraction of each key component followed the order of nicotine,glycerol,moisture,and other components.Nicotine was practically completely released.Meanwhile,when the heating temperature was 180℃,the changes in mass fraction of key components of cut tobacco followed the order of nicotine,moisture,glycerol,and other components.Nicotine,glycerol,and water had higher changed in mass fraction,while other components had lower changed in mass fraction.
关 键 词:加热卷烟 宏量型烟草高温热转化热重技术 等温热失重特性 关键成分 热释放特性
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