烤房内不同位置温湿度差异对烟叶干燥进程及质量的影响  

Effect of Temperature and Humidity on Drying Process and Quality of Tobacco Leaves of Different Positions in Baking Barn

作　　者：田金艳 唐经祥[2] 王振华 罗先学 徐经年[2] 戴曦 田辉 郭飞 汪升友 朱俊俊 TIAN Jin-yan;TANG Jing-xiang;WANG Zhen-hua(Zhangjiajie Branch Company,Hunan Tobacco Company,Zhangjiajie,Hunan 427000;Tobacco Research Institute,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031)

机构地区：[1]湖南省烟草公司张家界市公司,湖南张家界427000 [2]安徽省农业科学院烟草研究所,安徽合肥230031

出　　处：《安徽农业科学》2023年第20期170-175,共6页Journal of Anhui Agricultural Sciences

基　　金：湖南省烟草公司张家界市公司科技项目(2020430800240115)。

摘　　要：为了研究密集烤房内不同位置对烟叶烘烤过程中水分变化的影响,以K326为试验材料,对烘烤过程中的温湿度及叶片水分变化进行动态监测,并对烤后烟叶的外观质量、常规化学成分、感官质量等进行测定分析。结果表明,气流上升式密集烤房中,底层近加热室2 m位置烟叶烘烤过程失水最快,顶层近大门2 m位置烟叶烘烤过程失水最慢。对于中部叶,失水干燥慢的处理烤后烟叶外观质量较好、嗅香明显、化学成分协调,感官评吸质量好,特征风格突出,工业可用性显著增强。In order to study the effect of different baking positions of intensive baking room on the moisture change of tobacco leaves during curing,the variety K326 was used as the tested material.The temperature and humidity and leaf moisture change during baking were monitored dynamically,and the appearance quality,conventional chemical composition and sensory quality of tobacco leaves after baking were measured and analyzed.The results showed that the loss of water was the fastest in the bottom layer,which was 2 meters from the heating room,and the slowest in the top layer,which was 2 meters from the door.For the middle leaf,the leaves treated with slow water loss and drying had better appearance quality,obvious smell,coordinated chemical composition,good sensory evaluation quality,prominent characteristics and style,and significantly enhanced industrial usability.

关 键 词：烟草 烘烤位置 温湿度 失水速率 烘烤质量 

分 类 号：TS44[农业科学—烟草工业]