摘要
以卷烟香气感官质量评分为指标,在单因素试验的基础上,运用四因素三水平的响应曲面分析法,研究卷烟生产过程中管板式烘丝机烘丝工艺参数对卷烟香气的影响。结果表明,筒壁温度、排潮开度、(烘丝筒)入口温度对卷烟香气影响显著,建立二次回归方程,模型显著且有效,最佳生产工艺为筒壁温度142℃,热风温度95℃,入口温度81℃,排潮开度50%,该条件下,卷烟香气感官质量评价得分最高。
In order to use cigarette aroma sensory quality evaluation scores as a indicators, based on the result of single factor study, four factors and three levels of response surface analysis in cigarette pro- duction process pipe plate dryer drying parameters were researched on the cigarette aroma and the effect of optimum parameter configu- ration. The result showed that, the temperature of the tube wall, the tide discharging opening, （ drying cylinder ） entrance temperature on cigarette aroma significantly, the establishment of two regression e quations, significant and effective model, optimal production process were： the cylinder wall temperature of 142 ℃, the hot air tempera- ture of 95℃, the entrance temperature of 81 ℃, the humidity of discharging opening 50%. In this condition, the cigarette aroma sen- sory quality evaluation scores was the hightest than others.
出处
《食品与机械》
CSCD
北大核心
2012年第6期193-196,共4页
Food and Machinery
关键词
管板式烘丝机
卷烟
香气
参数优化
tube sheet cut tobacco dryer
tobacco
aroma
parameteroptimization
