2025 Vol. 40, No. 3
2025, 40(3)
:1-9.
doi: 10.12187/2025.03.001
Abstract:
Paddy samples at different positions in real warehouses were monitored for 12 months to determine their moisture content, fatty acid value, and total mold count. The changes in fungal community structure were analyzed using high-throughput sequencing technology. The results showed that as storage time prolonged, the moisture content of paddy samples at center positions (CS, LTS, LTS2) and peripheral positions (SS, HTS, HTS2) decreased, while the fatty acid value increased. The total mold count of SS samples was higher than that of CS samples at the same time point, whereas mold growth and reproduction in HTS2 samples were inhibited, resulting in a lower total count compared to LTS2 samples at the same time point. For paddy samples at peripheral positions, the Chao1 and Observed species indices gradually decreased, while the Shannon and Simpson indices first decreased and then increased. The Pielou’s evenness index of paddy samples at center positions was higher than that of samples at peripheral positions at the corresponding time points. The Chao1, Observed species, Shannon, and Simpson indices ofpaddy samples at center positions first increased and then decreased, and the Good’s coverage index for all samples was greater than 0.99. The fungal communities in paddy samples from different positions were classified into five main phyla: Ascomycota, Basidiomycota, Mucoromycota, Olpidiomycota, and Mortierellomycota. Fungal genera such as Magnaporthe and species such as Parastagonospora_poae exhibited distinct variation trends in paddy samples from different positions. Furthermore, among all paddy samples, 38 ASV/OTU were shared. LTS samples had the highest number of unique fungi, while SS samples had the lowest. In addition, principal component analysis (PCA) revealed that paddy samples at peripheral positions were relatively dispersed in distribution, while those at center positions were relatively concentrated. This indicates that, compared to peripheral positions in real warehouses, center positions provide a more stable microenvironment, which is more favorable for maintaining grain conditions.
Paddy samples at different positions in real warehouses were monitored for 12 months to determine their moisture content, fatty acid value, and total mold count. The changes in fungal community structure were analyzed using high-throughput sequencing technology. The results showed that as storage time prolonged, the moisture content of paddy samples at center positions (CS, LTS, LTS2) and peripheral positions (SS, HTS, HTS2) decreased, while the fatty acid value increased. The total mold count of SS samples was higher than that of CS samples at the same time point, whereas mold growth and reproduction in HTS2 samples were inhibited, resulting in a lower total count compared to LTS2 samples at the same time point. For paddy samples at peripheral positions, the Chao1 and Observed species indices gradually decreased, while the Shannon and Simpson indices first decreased and then increased. The Pielou’s evenness index of paddy samples at center positions was higher than that of samples at peripheral positions at the corresponding time points. The Chao1, Observed species, Shannon, and Simpson indices ofpaddy samples at center positions first increased and then decreased, and the Good’s coverage index for all samples was greater than 0.99. The fungal communities in paddy samples from different positions were classified into five main phyla: Ascomycota, Basidiomycota, Mucoromycota, Olpidiomycota, and Mortierellomycota. Fungal genera such as Magnaporthe and species such as Parastagonospora_poae exhibited distinct variation trends in paddy samples from different positions. Furthermore, among all paddy samples, 38 ASV/OTU were shared. LTS samples had the highest number of unique fungi, while SS samples had the lowest. In addition, principal component analysis (PCA) revealed that paddy samples at peripheral positions were relatively dispersed in distribution, while those at center positions were relatively concentrated. This indicates that, compared to peripheral positions in real warehouses, center positions provide a more stable microenvironment, which is more favorable for maintaining grain conditions.
2025, 40(3)
:10-18.
doi: 10.12187/2025.03.002
Abstract:
To develop natural bio-based composite film materials with excellent food preservation properties, Zein/CUR/KA composite films were prepared using zein(Zein), curcumin (CUR), and kojic acid (KA) as raw materials. The thickness and mechanical properties of the films were measured. Their application in the preservation of refrigerated chicken was then investigated. The preservation efficacy of the composite film on refrigerated chicken was evaluated. This was done by measuring the pH value, water-holding capacity, total colony count, and volatile basic nitrogen (TVB-N) content.Results showed that compared with the Zein film, the Zein/CUR/KA composite film had greater thickness and better mechanical properties, with tensile strength and elongation at break of 25.56 MPa and 62.49%, respectively. On the 10th day of refrigeration, the pH value of chicken treated with the Zein/CUR/KA composite film was maintained at 5.9. This was significantly lower than that of the control (CK) group (6.4, P<0.05). The water-holding capacity remained at 65.23%, which was significantly higher than that of the control group (P<0.05). The total colony count was 6.1 lg CFU/g, which was two orders of magnitude lower than that of the CK group (8.5 lg CFU/g). The TVB-N content was below the food safety standard limit of 0.20 mg/g. The thiobarbituric acid reduction value (TBARS) was 0.007 7 mg/g, which was 42.96% lower than that of the CK group (0.013 5 mg/g). Total thiol and active thiol contents were reduced to 10.3 nmol/mg and 9.2 nmol/mg, respectively. There was minimal alteration in the protein secondary structure.Therefore, the Zein/CUR/KA composite film has excellent mechanical, barrier, antibacterial, and antioxidant properties. It effectively delays water loss, fat oxidation, and protein denaturation in refrigerated chicken, thus demonstrating excellent preservation performance.
To develop natural bio-based composite film materials with excellent food preservation properties, Zein/CUR/KA composite films were prepared using zein(Zein), curcumin (CUR), and kojic acid (KA) as raw materials. The thickness and mechanical properties of the films were measured. Their application in the preservation of refrigerated chicken was then investigated. The preservation efficacy of the composite film on refrigerated chicken was evaluated. This was done by measuring the pH value, water-holding capacity, total colony count, and volatile basic nitrogen (TVB-N) content.Results showed that compared with the Zein film, the Zein/CUR/KA composite film had greater thickness and better mechanical properties, with tensile strength and elongation at break of 25.56 MPa and 62.49%, respectively. On the 10th day of refrigeration, the pH value of chicken treated with the Zein/CUR/KA composite film was maintained at 5.9. This was significantly lower than that of the control (CK) group (6.4, P<0.05). The water-holding capacity remained at 65.23%, which was significantly higher than that of the control group (P<0.05). The total colony count was 6.1 lg CFU/g, which was two orders of magnitude lower than that of the CK group (8.5 lg CFU/g). The TVB-N content was below the food safety standard limit of 0.20 mg/g. The thiobarbituric acid reduction value (TBARS) was 0.007 7 mg/g, which was 42.96% lower than that of the CK group (0.013 5 mg/g). Total thiol and active thiol contents were reduced to 10.3 nmol/mg and 9.2 nmol/mg, respectively. There was minimal alteration in the protein secondary structure.Therefore, the Zein/CUR/KA composite film has excellent mechanical, barrier, antibacterial, and antioxidant properties. It effectively delays water loss, fat oxidation, and protein denaturation in refrigerated chicken, thus demonstrating excellent preservation performance.
2025, 40(3)
:19-27.
doi: 10.12187/2025.03.003
Abstract:
This study investigated the effect of curcumin-mediated sono-photodynamic treatment on the storage quality of passion fruit juice using an automatic colorimeter and electronic tongue. The results demonstrated that passion fruit juice treated with 50 μmol/L curcumin-mediated sono-photodynamic treatment (45 kHz ultrasound at 0.40 W/cm2, 425 nm wavelength blue light-emitting diode (LED) at 5.3 mW/cm2) for 30 min exhibited a significant reduction in the total number of colonies, decreasing from (1.93±0.12) log CFU/mL to (0.80±0.18) log CFU/mL. Furthermore, at the initial storage time point (0 d), the total phenol content of the sono-photodynamic treatment sample increased by 10.68 mg/L compared with the control sample. After 20 days of storage, the pH value of the control sample increased to 4.01, and the total soluble solid content decreased to 8.93 °Brix. In contrast, both the pH value and soluble solid content in the sono-photodynamic-treated sample remained stable. Additionally, sono-photodynamic treatment could effectively preserve the color and sensory attributes, thereby extending the shelf life of passion fruit juice. In summary, curcumin-mediated sono-photodynamic treatment provides a promising approach for enhancing the storage quality of passion fruit juice and could offer a novel strategy for preserving liquid foods.
This study investigated the effect of curcumin-mediated sono-photodynamic treatment on the storage quality of passion fruit juice using an automatic colorimeter and electronic tongue. The results demonstrated that passion fruit juice treated with 50 μmol/L curcumin-mediated sono-photodynamic treatment (45 kHz ultrasound at 0.40 W/cm2, 425 nm wavelength blue light-emitting diode (LED) at 5.3 mW/cm2) for 30 min exhibited a significant reduction in the total number of colonies, decreasing from (1.93±0.12) log CFU/mL to (0.80±0.18) log CFU/mL. Furthermore, at the initial storage time point (0 d), the total phenol content of the sono-photodynamic treatment sample increased by 10.68 mg/L compared with the control sample. After 20 days of storage, the pH value of the control sample increased to 4.01, and the total soluble solid content decreased to 8.93 °Brix. In contrast, both the pH value and soluble solid content in the sono-photodynamic-treated sample remained stable. Additionally, sono-photodynamic treatment could effectively preserve the color and sensory attributes, thereby extending the shelf life of passion fruit juice. In summary, curcumin-mediated sono-photodynamic treatment provides a promising approach for enhancing the storage quality of passion fruit juice and could offer a novel strategy for preserving liquid foods.
2025, 40(3)
:28-37.
doi: 10.12187/2025.03.004
Abstract:
To explore new approaches to enhance the gel properties of myofibrillar protein (MP) emulsion gels under low-salt conditions, pre-emulsified vegetable oil was prepared using a complex of chitin particles (CP) and water-soluble proanthocyanidins (PC). This emulsion was then mixed with MP to prepare MP emulsion gels, and the gel properties were studied under low-salt conditions (0.3 mol/L NaCl). Results showed that under low-salt conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. The CP-PC (3/2) complex, prepared by combining CP and PC in a mass ratio of 3∶2, exhibited lower interfacial tension and zeta potential. The droplets in the emulsion stabilized by the CP-PC (3/2) complex were smaller than those stabilized by CP alone. Moreover, the CP-PC (3/2)-MP emulsion gel prepared with this pre-emulsified vegetable oil exhibited a denser network structure, resulting in higher gel strength (226.79 g) and water holding capacity (97.64%) compared to other samples. Therefore, preparing pre-emulsified vegetable oil emulsions by combining CP and PC is an effective method to improve the quality of emulsified meat product systems under low-salt conditions.
To explore new approaches to enhance the gel properties of myofibrillar protein (MP) emulsion gels under low-salt conditions, pre-emulsified vegetable oil was prepared using a complex of chitin particles (CP) and water-soluble proanthocyanidins (PC). This emulsion was then mixed with MP to prepare MP emulsion gels, and the gel properties were studied under low-salt conditions (0.3 mol/L NaCl). Results showed that under low-salt conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. The CP-PC (3/2) complex, prepared by combining CP and PC in a mass ratio of 3∶2, exhibited lower interfacial tension and zeta potential. The droplets in the emulsion stabilized by the CP-PC (3/2) complex were smaller than those stabilized by CP alone. Moreover, the CP-PC (3/2)-MP emulsion gel prepared with this pre-emulsified vegetable oil exhibited a denser network structure, resulting in higher gel strength (226.79 g) and water holding capacity (97.64%) compared to other samples. Therefore, preparing pre-emulsified vegetable oil emulsions by combining CP and PC is an effective method to improve the quality of emulsified meat product systems under low-salt conditions.
2025, 40(3)
:38-45,55.
doi: 10.12187/2025.03.005
Abstract:
The effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG), and laccase) on the properties of pea-oat complex protein gel (POPG) were investigated by measuring gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content, and microstructure. The ratio of pea protein to oat protein, the mass fraction of the complex protein solution, and the amount of TG enzyme added were used as factors to optimize the gel formulation using single-factor and response surface methodology experiments. At a TG enzyme addition level of 40 U/g, POPG exhibited superior gel strength (83.00 g) and WHC (88.79%), along with lower free sulfhydryl content, higher disulfide bond content, and a more uniform microstructure. The optimal formulation for the complex protein gel was determined to be a pea protein-to-oat protein ratio of 1∶0.4, a complex protein solution mass fraction of 20%, and a TG enzyme addition of 40 U/g. The gel prepared according to this formulation exhibited a gel strength of 78.00 g. The POPG prepared in this study shows potential as an animal fat substitute, providing a reference for the processing of green foods in the future.
The effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG), and laccase) on the properties of pea-oat complex protein gel (POPG) were investigated by measuring gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content, and microstructure. The ratio of pea protein to oat protein, the mass fraction of the complex protein solution, and the amount of TG enzyme added were used as factors to optimize the gel formulation using single-factor and response surface methodology experiments. At a TG enzyme addition level of 40 U/g, POPG exhibited superior gel strength (83.00 g) and WHC (88.79%), along with lower free sulfhydryl content, higher disulfide bond content, and a more uniform microstructure. The optimal formulation for the complex protein gel was determined to be a pea protein-to-oat protein ratio of 1∶0.4, a complex protein solution mass fraction of 20%, and a TG enzyme addition of 40 U/g. The gel prepared according to this formulation exhibited a gel strength of 78.00 g. The POPG prepared in this study shows potential as an animal fat substitute, providing a reference for the processing of green foods in the future.
2025, 40(3)
:46-55.
doi: 10.12187/2025.03.006
Abstract:
The variations in dielectric properties of Macrobrachium rosenbergii meat (moisture content 20%~80%) were investigated across different frequencies (0~3000 MHz) and heating temperatures (25~65 ℃). Additionally, the effects of varying mass fractions of osmotic agent solutes (NaCl, sucrose, trehalose, and maltodextrin) on the dielectric properties of M. rosenbergii meat were examined. The results indicated that within the moisture content range of 20%~80%, both the dielectric constant and dielectric loss factor of M. rosenbergii meat increased with rising moisture content. The dielectric loss factor of M. rosenbergii meat increased with rising temperature within the range of 45~65 ℃. Within the frequency range of 0~3000 MHz, both the dielectric constant and dielectric loss factor of M. rosenbergii meat decreased as the frequency increased. When the mass fractions of NaCl, sucrose, trehalose, and maltodextrin were 5%, 10%, 15%, and 20%, respectively, the dielectric constant of M. rosenbergii meat reached its maximum value. Additionally, the penetration depth of M. rosenbergii meat decreased with rising temperature, elevated moisture content levels, and increasing frequency. Therefore, heating temperature, moisture content, frequency, and osmotic agent solutes were all identified as significant factors influencing the dielectric properties of M. rosenbergii meat.
The variations in dielectric properties of Macrobrachium rosenbergii meat (moisture content 20%~80%) were investigated across different frequencies (0~3000 MHz) and heating temperatures (25~65 ℃). Additionally, the effects of varying mass fractions of osmotic agent solutes (NaCl, sucrose, trehalose, and maltodextrin) on the dielectric properties of M. rosenbergii meat were examined. The results indicated that within the moisture content range of 20%~80%, both the dielectric constant and dielectric loss factor of M. rosenbergii meat increased with rising moisture content. The dielectric loss factor of M. rosenbergii meat increased with rising temperature within the range of 45~65 ℃. Within the frequency range of 0~3000 MHz, both the dielectric constant and dielectric loss factor of M. rosenbergii meat decreased as the frequency increased. When the mass fractions of NaCl, sucrose, trehalose, and maltodextrin were 5%, 10%, 15%, and 20%, respectively, the dielectric constant of M. rosenbergii meat reached its maximum value. Additionally, the penetration depth of M. rosenbergii meat decreased with rising temperature, elevated moisture content levels, and increasing frequency. Therefore, heating temperature, moisture content, frequency, and osmotic agent solutes were all identified as significant factors influencing the dielectric properties of M. rosenbergii meat.
2025, 40(3)
:56-64.
doi: 10.12187/2025.03.007
Abstract:
Low-grade tobacco leaves were enzymatically pretreated and then subjected to a co-extraction process with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including the ethanol volume fraction, the mixing ratio of tobacco powder to rose powder, and the material ratio. The differences in aroma components between samples extracted individually and those subjected to co-extraction were compared, and their effects on cigarette flavoring were analyzed. The results indicated that the optimal conditions for enzymatic pretreatment of low-grade tobacco leaves were a temperature of 50 ℃, a duration of 6 h, and an enzyme dosage of 150 U/g. The factors affecting the content of aroma compounds were ranked as follows: ethanol volume fraction>mixing ratio of tobacco powder to rose powder>material ratio. The optimal extraction conditions were identified as: an ethanol volume fraction of 69%, a mixing ratio of tobacco powder to rose powder of 1.8∶1, and a material ratio of 1∶35. The volatile components detected in the rose sample, tobacco powder sample, and mixed-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325.19 μg/g, 1 289.6 μg/g, and 1 642.89 μg/g, respectively. The mixed-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the mixed-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes exhibited enhanced aroma quality with floral and sweet undertones, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics. Therefore, the mixed extraction technology shows certain feasibility in preparing tobacco flavorings.
Low-grade tobacco leaves were enzymatically pretreated and then subjected to a co-extraction process with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including the ethanol volume fraction, the mixing ratio of tobacco powder to rose powder, and the material ratio. The differences in aroma components between samples extracted individually and those subjected to co-extraction were compared, and their effects on cigarette flavoring were analyzed. The results indicated that the optimal conditions for enzymatic pretreatment of low-grade tobacco leaves were a temperature of 50 ℃, a duration of 6 h, and an enzyme dosage of 150 U/g. The factors affecting the content of aroma compounds were ranked as follows: ethanol volume fraction>mixing ratio of tobacco powder to rose powder>material ratio. The optimal extraction conditions were identified as: an ethanol volume fraction of 69%, a mixing ratio of tobacco powder to rose powder of 1.8∶1, and a material ratio of 1∶35. The volatile components detected in the rose sample, tobacco powder sample, and mixed-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325.19 μg/g, 1 289.6 μg/g, and 1 642.89 μg/g, respectively. The mixed-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the mixed-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes exhibited enhanced aroma quality with floral and sweet undertones, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics. Therefore, the mixed extraction technology shows certain feasibility in preparing tobacco flavorings.
Influence of torrefaction treatment on the pyrolysis and combustion characteristics of tobacco waste
2025, 40(3)
:65-74.
doi: 10.12187/2025.03.008
Abstract:
Tobacco waste was selected as the research object, and structural composition analysis and thermogravimetric analysis methods were used to study the influence of torrefaction treatment on its micro-morphology, elemental composition, pyrolysis, and combustion characteristics. The results showed that torrefaction treatment reduced the equilibrium moisture content and oxygen content of the samples while increasing the carbon content. The higher heating value increased from the original 17.15 MJ/kg to 19.05 MJ/kg, which increased the energy density of the samples, facilitating storage, transportation, and thermochemical conversion and high-value utilization of tobacco waste. During torrefaction, tobacco waste underwent obvious dehydration and decarboxylation reactions. As the torrefaction temperature increased, the surface color of the samples gradually darkened, and it gradually turned charcoal-like. SEM observation showed that after high-temperature torrefaction, the tobacco waste had pores on its surface and its microstructure was destroyed. The effect of torrefaction temperature on the pyrolysis process of tobacco waste was significant. This was reflected in the reduction of the weight loss rate during the volatile component release stage. The pyrolysis residual mass increased from the original 27.00% to 40.13% at a torrefaction temperature of 240 ℃. Both the onset and termination decomposition temperatures shifted to higher values with increasing torrefaction temperature. The comprehensive pyrolysis index gradually increased to 2.07×10-6%/(min·℃2). Gaussian peak fitting of the main pyrolysis weight-loss stages could better reflect the changes in the proportion of each component in the sample. An increase in torrefaction temperature raised the ignition and burnout temperatures of tobacco waste. The sample torrefied at 210 ℃ had the highest integrated combustion characteristic index of 11.87×10-7%/(min2·℃3). The decomposition kinetics analysis of the main weight-loss stages during pyrolysis and combustion showed that the decomposition process of each sample followed the chemical reaction control model, and torrefaction treatment altered the reaction activation energy during the main weight-loss stages of the samples. Torrefaction pretreatment can be used as a pretreatment method for tobacco waste to enhance its energy density and improve its pyrolysis and combustion characteristics.
Tobacco waste was selected as the research object, and structural composition analysis and thermogravimetric analysis methods were used to study the influence of torrefaction treatment on its micro-morphology, elemental composition, pyrolysis, and combustion characteristics. The results showed that torrefaction treatment reduced the equilibrium moisture content and oxygen content of the samples while increasing the carbon content. The higher heating value increased from the original 17.15 MJ/kg to 19.05 MJ/kg, which increased the energy density of the samples, facilitating storage, transportation, and thermochemical conversion and high-value utilization of tobacco waste. During torrefaction, tobacco waste underwent obvious dehydration and decarboxylation reactions. As the torrefaction temperature increased, the surface color of the samples gradually darkened, and it gradually turned charcoal-like. SEM observation showed that after high-temperature torrefaction, the tobacco waste had pores on its surface and its microstructure was destroyed. The effect of torrefaction temperature on the pyrolysis process of tobacco waste was significant. This was reflected in the reduction of the weight loss rate during the volatile component release stage. The pyrolysis residual mass increased from the original 27.00% to 40.13% at a torrefaction temperature of 240 ℃. Both the onset and termination decomposition temperatures shifted to higher values with increasing torrefaction temperature. The comprehensive pyrolysis index gradually increased to 2.07×10-6%/(min·℃2). Gaussian peak fitting of the main pyrolysis weight-loss stages could better reflect the changes in the proportion of each component in the sample. An increase in torrefaction temperature raised the ignition and burnout temperatures of tobacco waste. The sample torrefied at 210 ℃ had the highest integrated combustion characteristic index of 11.87×10-7%/(min2·℃3). The decomposition kinetics analysis of the main weight-loss stages during pyrolysis and combustion showed that the decomposition process of each sample followed the chemical reaction control model, and torrefaction treatment altered the reaction activation energy during the main weight-loss stages of the samples. Torrefaction pretreatment can be used as a pretreatment method for tobacco waste to enhance its energy density and improve its pyrolysis and combustion characteristics.
2025, 40(3)
:75-85.
doi: 10.12187/2025.03.009
Abstract:
In response to the key issues of multi-purpose development and utilization of tobacco resources, this paper reviewed the current status of technological research and development abroad, with a focus on the extraction of active tobacco components and the utilization of fiber materials. The paper indicates that active tobacco components encompass nicotine, solanesol, polyphenols, proteins, tetra-acyl sucrose esters, and similar active components (e.g., chloroplasts and mitochondria). Among these components, nicotine, chlorogenic acid, and solanesol have high content and added value, and their extraction processes are relatively simple. These components hold great market potential in fields such as pesticides, pharmaceuticals, and additives for tobacco products, and have been widely industrialized overseas. The utilization of fiber materials includes such products as animal feed, paper, fiberboard, particleboard, nitrocellulose, xylooligosaccharides, and biochar organic fertilizer. Among these, the production of biochar organic fertilizer, paper, and fiberboard are the main research directions for large-scale utilization, with relatively mature technologies, yet relatively high production costs. In the field of fiber material utilization, there have been preliminary explorations of industrialization abroad. In the future, to further advance the industrialization of multi-purpose tobacco utilization, key research directions will focus on the extraction of nicotine, solanesol, and aroma components for use in new tobacco product additives and pharmaceutical applications. In the context of feed applications, the cultivation of new tobacco varieties will be a key development direction. In the context of broader agricultural applications, the development of biochar organic fertilizers with multi-functional coupling based on tobacco waste will be an important development direction. Additionally, within cost constraints, enhanced paper and fiberboard will also be key research and development directions for the multi-purpose utilization of tobacco resources in the future.
In response to the key issues of multi-purpose development and utilization of tobacco resources, this paper reviewed the current status of technological research and development abroad, with a focus on the extraction of active tobacco components and the utilization of fiber materials. The paper indicates that active tobacco components encompass nicotine, solanesol, polyphenols, proteins, tetra-acyl sucrose esters, and similar active components (e.g., chloroplasts and mitochondria). Among these components, nicotine, chlorogenic acid, and solanesol have high content and added value, and their extraction processes are relatively simple. These components hold great market potential in fields such as pesticides, pharmaceuticals, and additives for tobacco products, and have been widely industrialized overseas. The utilization of fiber materials includes such products as animal feed, paper, fiberboard, particleboard, nitrocellulose, xylooligosaccharides, and biochar organic fertilizer. Among these, the production of biochar organic fertilizer, paper, and fiberboard are the main research directions for large-scale utilization, with relatively mature technologies, yet relatively high production costs. In the field of fiber material utilization, there have been preliminary explorations of industrialization abroad. In the future, to further advance the industrialization of multi-purpose tobacco utilization, key research directions will focus on the extraction of nicotine, solanesol, and aroma components for use in new tobacco product additives and pharmaceutical applications. In the context of feed applications, the cultivation of new tobacco varieties will be a key development direction. In the context of broader agricultural applications, the development of biochar organic fertilizers with multi-functional coupling based on tobacco waste will be an important development direction. Additionally, within cost constraints, enhanced paper and fiberboard will also be key research and development directions for the multi-purpose utilization of tobacco resources in the future.
2025, 40(3)
:86-94.
doi: 10.12187/2025.03.010
Abstract:
To investigate the effects of cut tobacco size distribution on softness and elucidate the underlying mechanisms causing variations in softness, a texture analyzer simulation model was developed using the discrete element method (DEM). This model was employed to measure cut tobacco softness, analyze the force response differences among various size fractions during testing, and explore their impacts on force chain evolution. By adjusting the size ratios, the variation patterns of softness were systematically examined. The results indicated that a higher proportion of tobacco particles exceeding 3.35 mm or below 1.00 mm was associated with reduced softness, while an increased proportion of tobacco within the size ranges of 1.00~2.50 mm and 2.50~3.35 mm correlated with improved softness. Tobacco particles in the 2.50~3.35 mm size range exerted the greatest influence on the force response during measurement. The average force experienced by tobacco particles decreased with decreasing particle size and became more uniformly distributed. Softer tobacco samples exhibited fewer medium-and high-strength force chains, which were also more uniformly distributed. The proportion of low-to-medium strength contacts between different size fractions increased with decreasing particle size. Rational increases in medium-sized (1.00~2.50 mm) and short (2.50~3.35 mm) tobacco fractions improved softness, while excessive proportions of long (>3.35 mm) and fine (<1.00 mm) particles degraded softness. Optimizing the size distribution by increasing the proportion of 1.00~3.35 mm particles and reducing fractions outside this range enhanced both the mechanical performance and softness under external loading.
To investigate the effects of cut tobacco size distribution on softness and elucidate the underlying mechanisms causing variations in softness, a texture analyzer simulation model was developed using the discrete element method (DEM). This model was employed to measure cut tobacco softness, analyze the force response differences among various size fractions during testing, and explore their impacts on force chain evolution. By adjusting the size ratios, the variation patterns of softness were systematically examined. The results indicated that a higher proportion of tobacco particles exceeding 3.35 mm or below 1.00 mm was associated with reduced softness, while an increased proportion of tobacco within the size ranges of 1.00~2.50 mm and 2.50~3.35 mm correlated with improved softness. Tobacco particles in the 2.50~3.35 mm size range exerted the greatest influence on the force response during measurement. The average force experienced by tobacco particles decreased with decreasing particle size and became more uniformly distributed. Softer tobacco samples exhibited fewer medium-and high-strength force chains, which were also more uniformly distributed. The proportion of low-to-medium strength contacts between different size fractions increased with decreasing particle size. Rational increases in medium-sized (1.00~2.50 mm) and short (2.50~3.35 mm) tobacco fractions improved softness, while excessive proportions of long (>3.35 mm) and fine (<1.00 mm) particles degraded softness. Optimizing the size distribution by increasing the proportion of 1.00~3.35 mm particles and reducing fractions outside this range enhanced both the mechanical performance and softness under external loading.
2025, 40(3)
:95-103.
doi: 10.12187/2025.03.011
Abstract:
To address the challenges in directly detecting the moisture content of tobacco strips (a key quality indicator) and the significant delays in offline moisture measurements during the redrying process, this study proposes an adaptive modeling method using an improved Online Sequential Extreme Learning Machine (OSELM) for real-time online monitoring of moisture content at the drying zone exit. First, domain-specific expert knowledge and mutual information analysis were combined to select auxiliary variables most relevant to moisture content, thereby improving model generalization while maintaining predictive accuracy and reducing computational complexity. Subsequently, an OSELM-based modeling approach with adaptive forgetting factors (AFFs) was developed to address the strong nonlinearity and time-varying dynamics. The AFF strategy dynamically adjusted according to process variations, significantly enhancing the soft sensor’s online tracking performance under complex operational conditions. Finally, validation using real-world production data from an industrial redrying facility showed that the proposed method outperforms traditional soft sensing approached in both detection accuracy and response time, thereby confirming its superior effectiveness.
To address the challenges in directly detecting the moisture content of tobacco strips (a key quality indicator) and the significant delays in offline moisture measurements during the redrying process, this study proposes an adaptive modeling method using an improved Online Sequential Extreme Learning Machine (OSELM) for real-time online monitoring of moisture content at the drying zone exit. First, domain-specific expert knowledge and mutual information analysis were combined to select auxiliary variables most relevant to moisture content, thereby improving model generalization while maintaining predictive accuracy and reducing computational complexity. Subsequently, an OSELM-based modeling approach with adaptive forgetting factors (AFFs) was developed to address the strong nonlinearity and time-varying dynamics. The AFF strategy dynamically adjusted according to process variations, significantly enhancing the soft sensor’s online tracking performance under complex operational conditions. Finally, validation using real-world production data from an industrial redrying facility showed that the proposed method outperforms traditional soft sensing approached in both detection accuracy and response time, thereby confirming its superior effectiveness.
2025, 40(3)
:104-114.
doi: 10.12187/2025.03.012
Abstract:
This study investigates the impact of varying cut tobacco structures on the combustion characteristics of medium-sizedcigarettes. A comprehensive evaluation was conducted using analysis of variance (ANOVA) and the CRITIC method. Gas chromatography-mass spectrometry (GC-MS) was employed to quantify the aroma compounds in cigarette smoke, while partial least squares-discriminant analysis (PLS-DA) and cluster analysis were utilized to elucidate the disparities in these compounds. Sensory quality evaluation was subsequently performed.The results revealed that cigarettes with a whole-cut tobacco ratio of 84% and a long-cut tobacco ratio of 68% achieved the highest CRITIC composite score, indicative of optimal combustion performance. A total of 89 volatile aroma compounds were identified in the cigarette smoke. The total content of these compounds initially increased and then decreased with an increasing whole-cut tobacco ratio, reaching a maximum at 84%. Distinct trends were observed across different categories of aroma compounds: olefins content increased with the whole-cut tobacco ratio, whereas acids, phenols, and aldehydes initially increased before decreasing.Conversely,heterocyclic compounds exhibited a decreasing-then-increasing trend.PLS-DA and cluster analysis confirmed significant disparities in volatile aroma components among cigarettes with diverse tobacco structures. Sensory evaluation corroborated that the cigarette sample with an 84% whole-cut tobacco ratio exhibited the best overall quality, aligning with the findings from combustion performance and aroma compound analyses.
This study investigates the impact of varying cut tobacco structures on the combustion characteristics of medium-sizedcigarettes. A comprehensive evaluation was conducted using analysis of variance (ANOVA) and the CRITIC method. Gas chromatography-mass spectrometry (GC-MS) was employed to quantify the aroma compounds in cigarette smoke, while partial least squares-discriminant analysis (PLS-DA) and cluster analysis were utilized to elucidate the disparities in these compounds. Sensory quality evaluation was subsequently performed.The results revealed that cigarettes with a whole-cut tobacco ratio of 84% and a long-cut tobacco ratio of 68% achieved the highest CRITIC composite score, indicative of optimal combustion performance. A total of 89 volatile aroma compounds were identified in the cigarette smoke. The total content of these compounds initially increased and then decreased with an increasing whole-cut tobacco ratio, reaching a maximum at 84%. Distinct trends were observed across different categories of aroma compounds: olefins content increased with the whole-cut tobacco ratio, whereas acids, phenols, and aldehydes initially increased before decreasing.Conversely,heterocyclic compounds exhibited a decreasing-then-increasing trend.PLS-DA and cluster analysis confirmed significant disparities in volatile aroma components among cigarettes with diverse tobacco structures. Sensory evaluation corroborated that the cigarette sample with an 84% whole-cut tobacco ratio exhibited the best overall quality, aligning with the findings from combustion performance and aroma compound analyses.
2025, 40(3)
:115-126.
doi: 10.12187/2025.03.013
Abstract:
This study focuses on detecting tobacco blend ratios using hyperspectral imaging. Due to the lack of rapid methods for detecting tobacco blend ratios on cigarette production lines, spectral data were collected from mixed tobacco with different blend ratios using hyperspectral imaging technology and machine learning methods. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression (PLSR) and support vector machine regression (SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS), and genetic algorithm (GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering (Wave+SG) method reduced the mean absolute percentage error (MAPE) by 1.2% compared to raw spectral data. The Wave+SG-GA-PLSR model performed best, with MAPE values of 1.415% and 1.531% for the training and test sets in two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE values below 8.361 5% for both three-component and four-component blends. Hyperspectral imaging combined with machine learning can accurately predict the proportions of components in mixed tobacco, providing a reference for online monitoring of blend uniformity and quality control in cigarette production.
This study focuses on detecting tobacco blend ratios using hyperspectral imaging. Due to the lack of rapid methods for detecting tobacco blend ratios on cigarette production lines, spectral data were collected from mixed tobacco with different blend ratios using hyperspectral imaging technology and machine learning methods. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression (PLSR) and support vector machine regression (SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS), and genetic algorithm (GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering (Wave+SG) method reduced the mean absolute percentage error (MAPE) by 1.2% compared to raw spectral data. The Wave+SG-GA-PLSR model performed best, with MAPE values of 1.415% and 1.531% for the training and test sets in two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE values below 8.361 5% for both three-component and four-component blends. Hyperspectral imaging combined with machine learning can accurately predict the proportions of components in mixed tobacco, providing a reference for online monitoring of blend uniformity and quality control in cigarette production.
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
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