The effects on phesicalchemical properties and surface temperature change of cut tobacco during convection drying

Authors

DUAN Kun, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
ZHAO Yongzhen, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
LU Changtong, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
CHEN Liangyuan, Key Laboratoryof Tobacco Processing Technology of CNTC, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan 450001, China
WU Wentao, Technology Center of China Tobacco Guangxi Industrial Co., Ltd., Nangning, Guangxi 530001, China
ZHAO Zhiwei, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
WANG Hongwei, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
ZHENG Fengyang, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
LI Longfei, Technology Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan 450000, China
ZHU Wenkui, Key Laboratoryof Tobacco Processing Technology of CNTC, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan 450001, China

Abstract

Moisture content and temperature variation of cut tobacco during convective drying were detected with the different hot air temperature from 70 ℃ to 120 ℃. The heat and mass transfer model for the variation of cut tobacco surface temperature with moisture content was established, and the characteristic temperature was proposed to characterize the heating degree of cut tobacco in the drying process. Then the correlation between the physicochemical properties of cut tobacco and the characteristic temperature was analyzed after the end of drying (12.5% moisture content of wet base). The results were present as follows: ① Heat and mass transfer model ccould better reflect the surface temperature change of cut tobacco in the process of convection drying; ② The relationship between characteristic temperature of cut tobacco and alkaline aroma constituents and acidic aroma components, aroma quantity, filling value of tobacco was very significant. While the total alkaloid, total sugar and reducing sugar had no significant relationship with the characteristic temperatures.

Publication Date

10-28-2017

First Page

184

Last Page

189

DOI

10.13652/j.issn.1003-5788.2017.10.040

Recommended Citation

Kun, DUAN; Yongzhen, ZHAO; Changtong, LU; Liangyuan, CHEN; Wentao, WU; Zhiwei, ZHAO; Hongwei, WANG; Fengyang, ZHENG; Longfei, LI; and Wenkui, ZHU (2017) "The effects on phesicalchemical properties and surface temperature change of cut tobacco during convection drying," Food and Machinery: Vol. 33: Iss. 10, Article 40.
DOI: 10.13652/j.issn.1003-5788.2017.10.040
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/40

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