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干馏设备在香料提取中的应用与工艺优化

The Application and Process Optimization of Dry Distillation Equipment in Extraction of Flavors
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摘要 为提高干馏设备在烟用香精香料领域的研究与应用,通过对传统管式干馏设备进行改进和优化,解决因干馏管旋转带来的热量传递不均的问题,并将改造后的干馏设备应用到烟用香原料提取中。结果表明:(1)干馏管设置物料隔板,形成均热装置,能够使原料受热均匀,提高得率,保障质量。(2)利用Box-Behnken进行试验设计,并通过响应面分析试验因素的相互影响,优化干馏条件,干馏提取物得率为3.84%,较传统干馏方法得率提高0.55个百分点。(3)通过卷烟感官质量评价,干馏提取物在加热卷烟中具有提升劲头和烟草本香的作用,同时在提升加热卷烟的焦甜香和烘烤香方面也具有一定作用。 In order to improve the research and application of dry distillation equipment in the field of tobacco flavors and fragrances,In order to improve the research and application of the dry distillation equipment in the field of tobacco flavor and fragrance,the traditional tube dry distillation equipment was improved and optimized to solve the problem of uneven heat transfer caused by the rotation of the dry distillation tube,and the modified dry distillation equipment was applied to the extraction of tobacco flavor materials.The results show that:(1)The retorting tube is equipped with a material separator to form a heat soaking device,which can make the raw material heated evenly,improve the yield,and ensure the quality.(2)Using Box-Behnken to carry out the experimental design,and to analyze the interaction of experimental factors through response surface methodology,the dry distillation conditions were optimized,and the yield of dry distillation extract was 3.84%.(3)According to the evaluation of cigarette sensory quality,dry distillation extract has a great effect on improving aroma quality,aroma quantity and taste,and the strength of cigarette is slightly increased.
作者 吕佃涛 刘志广 王增瑜 刘月忠 李军 张帅 柳秋林 聂守杰 Lv Diantao;Liu Zhiguang;Wang Zengyu;Liu Yuezhong;Li Jun;Zhang Shuai;Liu Qiulin;Nie Shoujie(ETSONG(Qingdao)Industrial Co.,Ltd.,Qingdao 266021;Technology Center of China Tobacco Shandong Industrial Co.,Ltd.,Ji’nan 250014;Qingdao Cigarette Factory of China Tobacco Shandong Industrial Co.,Ltd.,Ji’nan 266101,China)
出处 《广东化工》 CAS 2023年第3期87-91,共5页 Guangdong Chemical Industry
关键词 干馏 设备改进 香精香料 BOX-BEHNKEN试验设计 响应面分析法 dry distillation equipment improvement flavors and fragrance Box-Behnken experimental design response surface methodology
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