Abstract
In order to provide more reference for design and development of materials of the medium fine cigarette (φ=7.0 mm), different typical specifications of acetate tow of medium fine filter rods were selected, and forming ability of different specifications of acetate tow was evaluated, and then the forming ability characteristic curves were also given. Fine filter rods with different pressure drop were prepared from different specifications of acetate tows, and were made into medium fine cigarettes, the filtration ability of fine filter rods with different specifications of acetate tows were investigated by using nicotine as the target material. The results showed that: ① Obvious differences were found in the characteristic curves of different specifications of acetate tows, and pressure drop range of the selected six kinds of acetate tow were covered from 2 170 Pa to 5 880 Pa. Moreover, the general trend was found that the specification of high total and low single denier tows was better lower pressure drop medium fine filter rod; ② The filtration efficiencies of different pressures drop filter rods were from 22.0% to 27.0%, and the filtration efficiency of nicotine in cigarette smoke increased with the increase of pressure drop of filter rods. In addition, the general trend showed to be that the specifications of high total and low single denier tows were better for lower filtration efficiency medium fine filter rod. Both better sensory quality and proper filtration efficiency could be obtained by using different specifications of acetate tow.
Publication Date
6-28-2017
First Page
196
Last Page
200
DOI
10.13652/j.issn.1003-5788.2017.06.039
Recommended Citation
Mingqi, GAO; Liang, GU; Mingzhe, LI; Yang, MENG; Haiying, TIAN; Zhan, ZHANG; Jinchu, YANG; Peng, JI; Yanjuan, DONG; and Xiaomin, FENG
(2017)
"Study on performance of different specifications of acetate tow for medium fine cigarette,"
Food and Machinery: Vol. 33:
Iss.
6, Article 39.
DOI: 10.13652/j.issn.1003-5788.2017.06.039
Available at:
https://www.ifoodmm.cn/journal/vol33/iss6/39
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