滚筒干燥不同控制变量对卷烟产品质量的影响

张炜; 毛多斌; 江家森; 常明彬; 郭剑华; 邓宏博; 江石河

doi:10.3969/j.issn.2096-1553.2016.2.006

CN 41-1437/TS ISSN 2096-1553

滚筒干燥不同控制变量对卷烟产品质量的影响

张炜 , 毛多斌 , 江家森 , 常明彬 , 郭剑华 , 邓宏博 , 江石河

张炜, 毛多斌, 江家森, 等. 滚筒干燥不同控制变量对卷烟产品质量的影响[J]. 轻工学报, 2016, 31(2): 41-46,65. doi: 10.3969/j.issn.2096-1553.2016.2.006

引用本文: 张炜, 毛多斌, 江家森, 等. 滚筒干燥不同控制变量对卷烟产品质量的影响[J]. 轻工学报, 2016, 31(2): 41-46,65. doi: 10.3969/j.issn.2096-1553.2016.2.006

ZHANG Wei, MAO Duo-bin, JIANG Jia-sen, et al. The effects of different control variables of cylinder dryer on cigarette product quality[J]. Journal of Light Industry, 2016, 31(2): 41-46,65. doi: 10.3969/j.issn.2096-1553.2016.2.006

Citation: ZHANG Wei, MAO Duo-bin, JIANG Jia-sen, et al. The effects of different control variables of cylinder dryer on cigarette product quality[J]. Journal of Light Industry, 2016, 31(2): 41-46,65. doi: 10.3969/j.issn.2096-1553.2016.2.006

滚筒干燥不同控制变量对卷烟产品质量的影响

郑州轻工业学院食品与生物工程学院, 河南郑州 450001;
福建中烟工业有限责任公司技术中心, 福建厦门 361021;
龙岩烟草工业有限责任公司制丝车间, 福建龙岩 364021

通讯作者: 毛多斌

基金项目: 国家自然科学基金项目(21576217)
中图分类号: TS452.3

The effects of different control variables of cylinder dryer on cigarette product quality

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen 361022, China;
Primary Processing Workshop, China Tobacco Longyan Industrial Co., Ltd., Longyan 364021, China

Corresponding author: MAO Duo-bin,

Received Date: 2015-05-19
Available Online: 2016-03-15
CLC number: TS452.3

摘要: 以滚筒干燥设备中筒壁温度、热风风速、入口物料流量作为控制变量,分别从烟丝物理质量、常规化学成分、感官品质、过程响应速度及稳定性等方面对比分析了不同控制变量对卷烟产品综合质量的影响.结果表明:1)不同控制变量对叶丝整丝率、碎丝率和填充值无明显规律性影响; 2)热风风速变量相比其他变量,其所控制的水溶性总糖和水溶性还原糖含量高,总氮、总植物碱、钾和氯的含量无明显规律性影响; 3)热风风速控制变量的感官品质评价效果最优,筒壁温度的波动对产品感官品质的影响程度较大,入口物料流量的波动对感官品质影响最小; 4)热风风速调节变量对出口叶丝含水率的响应速度较快且稳定性较好,入口物料流量调节变量对于出口叶丝含水率的响应速度较慢且稳定性较差.
- 滚筒干燥控制变量 /
- 筒壁温度 /
- 热风风速 /
- 入口物料流量 /
- 卷烟产品质量
Abstract: With the cylinder temperature, the hot air speed and the entrance material flow in the cylinder dryer as control variables, the comparative analysis was made on the influence of different control variables on the physical quality, chemical conventional ingredients, sensory quality, response speed and stability of the cigarette products.The results showed that: 1)No regularly difference was found between different control variables on the physical quality like silk rate, broken rate and filling value. 2)Total water soluble sugar and total reducing sugar in hot air speed control mode were higher than others, while total nitrogen, total vegetable base, potassium and chlorine content had no regularly difference. 3)The sensory quality of the hot air speed control mode was the best, and the cylinder temperature fluctuation was very easy to have impact on the sensory quality of the product, while the entrance of material flow fluctuation had little effect on the sensory quality. 4)The hot air speed control mode had a fast response and a good stability of outlet moisture, and the entrance material flow control mode had a slow response and a poor stability.
- cylinder dryer control variable /
- cylinder temperature /
- hot air speed /
- entrance material flow /
- cigarette product quality
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张炜, 毛多斌, 江家森, 等. 滚筒干燥不同控制变量对卷烟产品质量的影响[J]. 轻工学报, 2016, 31(2): 41-46,65. doi: 10.3969/j.issn.2096-1553.2016.2.006

引用本文: 张炜, 毛多斌, 江家森, 等. 滚筒干燥不同控制变量对卷烟产品质量的影响[J]. 轻工学报, 2016, 31(2): 41-46,65. doi: 10.3969/j.issn.2096-1553.2016.2.006

滚筒干燥不同控制变量对卷烟产品质量的影响

通讯作者: 毛多斌

郑州轻工业学院食品与生物工程学院, 河南郑州 450001;
福建中烟工业有限责任公司技术中心, 福建厦门 361021;
龙岩烟草工业有限责任公司制丝车间, 福建龙岩 364021

收稿日期: 2015-05-19
网络出版日期: 2016-03-15

基金项目: 国家自然科学基金项目(21576217)

关键词:

摘要: 以滚筒干燥设备中筒壁温度、热风风速、入口物料流量作为控制变量,分别从烟丝物理质量、常规化学成分、感官品质、过程响应速度及稳定性等方面对比分析了不同控制变量对卷烟产品综合质量的影响.结果表明:1)不同控制变量对叶丝整丝率、碎丝率和填充值无明显规律性影响; 2)热风风速变量相比其他变量,其所控制的水溶性总糖和水溶性还原糖含量高,总氮、总植物碱、钾和氯的含量无明显规律性影响; 3)热风风速控制变量的感官品质评价效果最优,筒壁温度的波动对产品感官品质的影响程度较大,入口物料流量的波动对感官品质影响最小; 4)热风风速调节变量对出口叶丝含水率的响应速度较快且稳定性较好,入口物料流量调节变量对于出口叶丝含水率的响应速度较慢且稳定性较差.

English Abstract

The effects of different control variables of cylinder dryer on cigarette product quality

Corresponding author: MAO Duo-bin,

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen 361022, China;
Primary Processing Workshop, China Tobacco Longyan Industrial Co., Ltd., Longyan 364021, China

Received Date: 2015-05-19
Available Online: 2016-03-15

Abstract: With the cylinder temperature, the hot air speed and the entrance material flow in the cylinder dryer as control variables, the comparative analysis was made on the influence of different control variables on the physical quality, chemical conventional ingredients, sensory quality, response speed and stability of the cigarette products.The results showed that: 1)No regularly difference was found between different control variables on the physical quality like silk rate, broken rate and filling value. 2)Total water soluble sugar and total reducing sugar in hot air speed control mode were higher than others, while total nitrogen, total vegetable base, potassium and chlorine content had no regularly difference. 3)The sensory quality of the hot air speed control mode was the best, and the cylinder temperature fluctuation was very easy to have impact on the sensory quality of the product, while the entrance of material flow fluctuation had little effect on the sensory quality. 4)The hot air speed control mode had a fast response and a good stability of outlet moisture, and the entrance material flow control mode had a slow response and a poor stability.

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