Research On The Impact Of Different Technological Parameters Of Cut Tobacco Primary Processing On The Quality

The lag in processing technology of tobacco primary processing is the main factor that limits the development of Chinese-owned cigarette brand. This thesis aims to research the quality influence of different technological parameters, so as to provide reference for strengthening the processing control of cigarette production. Using the tobacco and cut tobacco of a certain brand as testing material, this thesis researches the influences on chemical component, processing performance and sensory quality of different technological parameters of 7 key procedures, namely vacuum wetting, leaf wetting by hot wind, leaf wetting by charging, leaf storing, tobacco cutting, cut tobacco wetting, and cut tobacco baking.Through researching analysing.,the results are as follows:1.During leaf wetting by hot wind procedure, the hot wind with temperature 60? instead of 70? can greatly enhance the flavor and taste of the cigarette.2.During leaf wetting by charging, appropriately improve the steam ratio of before and behind can improve the characteristics of flavor and taste; Decreasing the revolving speed of barrel can improve the flavor quality while decreasing the clustering ability to some degree.3.Within 1 to 8 hours, extending the storage time of tobacco can improve the sensory quality of cigarette.4.Increasing the steam flow of laboratory fluid bed dryers to 400kg/h while conducting cut tobacco wetting procedure can improve the processing performance and sensory quality of cigarette.5.During cut tobacco baking procedure, increasing the steam flow, decreasing the temperature of hot wind, decreasing the revolving speed of barrel and properly closing the moisture removal door can improve the processing performance and sensory quality of cigarette.