摘要
本文运用工序质量评价的方法,对滚筒烘丝工序的工艺参数进行了优化,参数优化后卷烟产品的香气更为丰满、透发性好,香气质有一定程度的提高,烟气更为细腻,杂气和刺激性都有不同程度的减轻,整体感官质量得到提高,明显的改善了产品的感官质量。
The parameter optimizations of cylinder dryer were studied based on processing quality evaluation. The experimental results showed that the cigarette aroma was improved obviously, the flavor was smooth and elegance, the smoke was mild and glomerate, the offensive odor and irritation reduced obviously. The overall sensory quality of cigarette was improved obviously.
出处
《安徽农学通报》
2008年第24期134-136,共3页
Anhui Agricultural Science Bulletin
关键词
工序质量评价
滚筒烘丝
参数优化
感官质量
processing quality evaluation, cylinder dry cut tobacco, optimize parameter, sensory evaluation
