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Abstract:
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC),the effects of the blended ratios of GA and HPMC (0∶10,3∶7,4∶6,5∶5,6∶4,and 10∶0) on the microstructure,physical stability,and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers.The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC,and this stability effect was enhanced with increasing HPMC proportion (4%~7%);Under the same mass fraction of zein-pectin composite particles,these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase,and with the increase of the GA ratio,the viscosity and gel strength of GAHPMC aqueous two-phase system increased;The gelling temperature (58.90~54.19℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63℃),and its melting temperature (28.80~32.23℃) was positively correlated with the proportion of GA.The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend,so a suitable blended ratio should be selected according to the actual requirements.
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC),the effects of the blended ratios of GA and HPMC (0∶10,3∶7,4∶6,5∶5,6∶4,and 10∶0) on the microstructure,physical stability,and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers.The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC,and this stability effect was enhanced with increasing HPMC proportion (4%~7%);Under the same mass fraction of zein-pectin composite particles,these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase,and with the increase of the GA ratio,the viscosity and gel strength of GAHPMC aqueous two-phase system increased;The gelling temperature (58.90~54.19℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63℃),and its melting temperature (28.80~32.23℃) was positively correlated with the proportion of GA.The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend,so a suitable blended ratio should be selected according to the actual requirements.
, Available online
Abstract:
A heated cigarette end quality inspection system based on machine vision detection technology had been designed to address the difficulty of online detection of common quality defects such as cigarette deformation, hollowing, and looseness at the end of heated cigarettes. The system utilized hardware such as high-speed counting cards, industrial cameras, and flash controllers to complete image acquisition, and the Canny algorithm was used for cigarette contour detection and recognition in the industrial computer. Then, cigarette deformation was determined based on the mean and standard deviation of the contour radius, cigarette hollow was identified based on global threshold binarization, and cigarette hollow was identified based on local adaptive binarization. Based on the recognition results, the end defects of cigarette deformation, hollow, and loose were eliminated online. The performance of the binary algorithm used in the system and its practical application in production had been validated. The results showed that compared with OTSU, Bernsen, Niblack and other methods, global threshold binarization had the highest accuracy (99.8%) in empty detection, and adaptive binarization had the highest accuracy (99.0%) in empty detection; The system had a detection accuracy of ≥ 99% for defects such as deformation, hollowing, and looseness of heated cigarette ends, and had significant advantages in calculation time. It was suitable for high-speed operation requirements of production lines and can provide support for improving the quality of heated cigarette ends and production process control.
A heated cigarette end quality inspection system based on machine vision detection technology had been designed to address the difficulty of online detection of common quality defects such as cigarette deformation, hollowing, and looseness at the end of heated cigarettes. The system utilized hardware such as high-speed counting cards, industrial cameras, and flash controllers to complete image acquisition, and the Canny algorithm was used for cigarette contour detection and recognition in the industrial computer. Then, cigarette deformation was determined based on the mean and standard deviation of the contour radius, cigarette hollow was identified based on global threshold binarization, and cigarette hollow was identified based on local adaptive binarization. Based on the recognition results, the end defects of cigarette deformation, hollow, and loose were eliminated online. The performance of the binary algorithm used in the system and its practical application in production had been validated. The results showed that compared with OTSU, Bernsen, Niblack and other methods, global threshold binarization had the highest accuracy (99.8%) in empty detection, and adaptive binarization had the highest accuracy (99.0%) in empty detection; The system had a detection accuracy of ≥ 99% for defects such as deformation, hollowing, and looseness of heated cigarette ends, and had significant advantages in calculation time. It was suitable for high-speed operation requirements of production lines and can provide support for improving the quality of heated cigarette ends and production process control.
, Available online
Abstract:
In order to improve the disadvantages of high cell wall content and inadequate aroma in the reconstruction tobacco stem (RTS) products, the original preparation process was optimized and adjusted. Specifically, a combinationof enzyme extraction was used instead of warm water extraction, supplemented with histidine Heyns compound(His-H) for backfilling and flavoring. The contents of cell wall materials and neutral flavor substances of RTS products were analyzed by NMR technology and GC / MS, respectively. The effects of new preparation process of RTS on the quality of last products were studied by sensory evaluation in RTS cigarettes. The results showed that the optimal enzyme extraction concentration was complex enzyme solution (0. 8% Ec+0. 4% Ep ) and the product was getting “soft” and “faded” after extraction. The sensory quality of RTS product with the addition of 0. 25% histidine Heyns compound was better than that of the control RTS. After process adjustment, the conventional chemical composition of two new reconstructed products remains coordinated. The contents of neutral flavor substances were increased by 27. 0% and the contents of cell wall materials of them were all decreased above 15. 0%. The sensory evaluation results also showed that the aroma volume of the new product increased significantly after process adjustment, which was better than the control product in terms of the permeability of the smoke, and therefore could significantly reduce the wood gas and improve the smoking quality.
In order to improve the disadvantages of high cell wall content and inadequate aroma in the reconstruction tobacco stem (RTS) products, the original preparation process was optimized and adjusted. Specifically, a combinationof enzyme extraction was used instead of warm water extraction, supplemented with histidine Heyns compound(His-H) for backfilling and flavoring. The contents of cell wall materials and neutral flavor substances of RTS products were analyzed by NMR technology and GC / MS, respectively. The effects of new preparation process of RTS on the quality of last products were studied by sensory evaluation in RTS cigarettes. The results showed that the optimal enzyme extraction concentration was complex enzyme solution (0. 8% Ec+0. 4% Ep ) and the product was getting “soft” and “faded” after extraction. The sensory quality of RTS product with the addition of 0. 25% histidine Heyns compound was better than that of the control RTS. After process adjustment, the conventional chemical composition of two new reconstructed products remains coordinated. The contents of neutral flavor substances were increased by 27. 0% and the contents of cell wall materials of them were all decreased above 15. 0%. The sensory evaluation results also showed that the aroma volume of the new product increased significantly after process adjustment, which was better than the control product in terms of the permeability of the smoke, and therefore could significantly reduce the wood gas and improve the smoking quality.
, Available online
Abstract:
To reveal the mass transfer mechanisms of heated cigarettes during puffing, we constructed dynamic models for the release kinetics of the cigarette core segment and mouthpiece retention segment, establishing a mass transfer model for key components of heated cigarettes. Using COMSOL Multiphysics software, we numerically solved the model to simulate the content and concentration fields of core and mouthpiece segments during each puffingcycle. Results indicated that the simulated residual amount of core segment key components during puffing closely matched experimental values, validating the dynamic model′s ability to reflect the release mechanisms of heated cigarette components. The simulated outlet release of gas phase components closely matched experimental values, validating the retention model′s ability to reflect the mouthpiece′s retention mechanism of gas phase componentsduring each puff. During puffing, the transfer efficiency of solid-phase materials near the heating element on the core segment′s outer wall was low. With increasing puffs, the concentrations of the three key components in the gas phase varied dynamically in the core and mouthpiece segments, with concentrations in the mouthpiece segment initially rising and then declining, while those in the core segment decreased from the second puff onwards. During single puffing, the concentrations of gas phase key components in the core and mouthpiece segments dynamically changed with variations in airflow velocity.
To reveal the mass transfer mechanisms of heated cigarettes during puffing, we constructed dynamic models for the release kinetics of the cigarette core segment and mouthpiece retention segment, establishing a mass transfer model for key components of heated cigarettes. Using COMSOL Multiphysics software, we numerically solved the model to simulate the content and concentration fields of core and mouthpiece segments during each puffingcycle. Results indicated that the simulated residual amount of core segment key components during puffing closely matched experimental values, validating the dynamic model′s ability to reflect the release mechanisms of heated cigarette components. The simulated outlet release of gas phase components closely matched experimental values, validating the retention model′s ability to reflect the mouthpiece′s retention mechanism of gas phase componentsduring each puff. During puffing, the transfer efficiency of solid-phase materials near the heating element on the core segment′s outer wall was low. With increasing puffs, the concentrations of the three key components in the gas phase varied dynamically in the core and mouthpiece segments, with concentrations in the mouthpiece segment initially rising and then declining, while those in the core segment decreased from the second puff onwards. During single puffing, the concentrations of gas phase key components in the core and mouthpiece segments dynamically changed with variations in airflow velocity.
, Available online
Abstract:
To explore the impact of radiative heat transfer on the temperature distribution and aerosol release in centrally heated cigarettes, a high-emissivity heating element was fabricated by coating a low-emissivity heating elementwith a silicone high-emissivity coating. The emissivity values of the high / low emissivity heating elements were measured, and simulations and measurements of the temperature distribution and actual temperatures at specific locationswithin the cigarette during heating with both types of elements were conducted. Additionally, the aerosol releaseof the heating device during the heating process were examined. The results showed that the emissivity values of the high / low emissivity heating elements were 90% and 10% respectively. After heating for 200 seconds using the same temperature curve setup, compared to the low-emissivity heating element, the internal average temperature of the cigarette heated by the high-emissivity heating element was higher (154. 1 ℃ ), with a smaller temperature difference from the heating element and a more uniform temperature distribution. When heated by the high-emissivityheating element, the total particulate matter, nicotine, and glycerol release in the cigarette aerosol increased by 42. 8%, 17. 6%, and 44. 5% respectively, compared to those heated by the low-emissivity heating element. These findings confirm that radiative heat transfer plays a crucial role in enhancing the heating efficiency of centrally heatedcigarettes, providing theoretical guidance and data support for the design and improvement of central heating tobaccodevices.
To explore the impact of radiative heat transfer on the temperature distribution and aerosol release in centrally heated cigarettes, a high-emissivity heating element was fabricated by coating a low-emissivity heating elementwith a silicone high-emissivity coating. The emissivity values of the high / low emissivity heating elements were measured, and simulations and measurements of the temperature distribution and actual temperatures at specific locationswithin the cigarette during heating with both types of elements were conducted. Additionally, the aerosol releaseof the heating device during the heating process were examined. The results showed that the emissivity values of the high / low emissivity heating elements were 90% and 10% respectively. After heating for 200 seconds using the same temperature curve setup, compared to the low-emissivity heating element, the internal average temperature of the cigarette heated by the high-emissivity heating element was higher (154. 1 ℃ ), with a smaller temperature difference from the heating element and a more uniform temperature distribution. When heated by the high-emissivityheating element, the total particulate matter, nicotine, and glycerol release in the cigarette aerosol increased by 42. 8%, 17. 6%, and 44. 5% respectively, compared to those heated by the low-emissivity heating element. These findings confirm that radiative heat transfer plays a crucial role in enhancing the heating efficiency of centrally heatedcigarettes, providing theoretical guidance and data support for the design and improvement of central heating tobaccodevices.
, Available online
Abstract:
Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber, a* and b* of the mixed flour increased, while the contents of ash, starch and L* of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber, a* and b* of the mixed flour increased, while the contents of ash, starch and L* of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
