Effect of konjac glucomannan on the hygroscopic characteristics of cut tobacco

Authors

LIANG Miao, School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China
ZHANG Guo, Department of Material and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China
LIU Cuimei, School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450001, China
LI Bin, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan 450001, China
ZHANG Ke, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan 450001, China
LV Bin, Food Inspection and Testing Institute of Henan Province, Zhengzhou, Henan 450003, China

Abstract

The effect of konjac glucomannan (KGM) addition on the hygroscopic characteristics of cut tobacco was investigated by using isothermal adsorption/desorption ability testing device. The results showed that the introduction of KGM humectant enhanced the moisture holding capacity of cut tobacco and slowed down the water loss process. The drying rate constants (k) calculated using Henderson & Pabis model were reduced to varying degrees for cut tobacco from different parts of a tobacco plant. In addition, the isothermal sorption and desorption curves exhibited the form of adsorption curve type III. The addition of KGM can effectively increase hygroscopic hysteresis of cut tobacco. Moreover, the hygroscopic hysteresis behavior decreased with increasing temperature and this phenomenon of middle and upper tobacco was more significant than that of lower tobacco. DLP empirical model could describe the isothermal absorption and desorption behavior of cut tobacco with relatively high coefficient R².

Publication Date

7-28-2019

First Page

204

Last Page

209

DOI

10.13652/j.issn.1003-5788.2019.07.039

Recommended Citation

Miao, LIANG; Guo, ZHANG; Cuimei, LIU; Bin, LI; Ke, ZHANG; and Bin, LV (2019) "Effect of konjac glucomannan on the hygroscopic characteristics of cut tobacco," Food and Machinery: Vol. 35: Iss. 7, Article 39.
DOI: 10.13652/j.issn.1003-5788.2019.07.039
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/39

References

[1] 阎瑾. 环境湿度对卷烟烟气成分和风格品质的影响[J]. 食品与机械, 2017, 33(11): 47-51.
[2] 易锦满. 几种保润剂的性能比较[J]. 烟草科技, 2006(4): 9-12.
[3] 陈芝飞, 孙志涛, 芦昶彤, 等. 两种果糖衍生物的合成、卷烟保润性能及毒理学试验[J]. 烟草科技, 2014(4): 43-49.
[4] 郭俊成, 刘百战, 程晓蕾, 等. 保润剂对烟草叶表面微结构的影响[J]. 中国烟草科学, 2014, 35(1): 67-71.
[5] 殷春燕, 徐志强, 汪华, 等. 贮藏过程中不同保润剂对烟丝保润效果及水分散失动力学的影响[J]. 西北农林科技大学学报: 自然科学版, 2014, 42(1): 96-101.
[6] 郭俊成, 吴达, 程晓蕾, 等. 保润剂对烟草吸湿特性的影响研究[J]. 中国烟草学报, 2013, 19(4): 22-27.
[7] 许春平, 杨琛琛, 高建奇, 等. 天然多糖的提取及其在卷烟中应用述评[J]. 轻工学报, 2012, 27(5): 34-37.
[8] 梁淼, 侯佩, 芦昶彤, 等. 金钱草多糖对片烟干燥动力学特性的影响[J]. 云南农业大学学报: 自然科学, 2019, 34(1): 70-77.
[9] 严恒. 魔芋葡甘聚糖基吸水剂的保润性能研究[J]. 食品工业科技, 2010, 31(3): 142-145.
[10] 邓龙龙, 邓国庆, 李志刚, 等. 烟草等温吸脱附性能检测装置的设计与实现[J]. 烟草科技, 2016, 49(3): 99-104.
[11] DOYMAZ I. Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices[J]. Heat and Mass Transfer, 2017, 53(1): 25-35.
[12] 迟广俊, 郭鹏, 洪广峰, 等. 烟草样品等温吸湿模型的比较与分析[J]. 中国烟草学报, 2017, 23(2): 50-59.
[13] OZTURK O K, TAKHAR P S. Water transport in starchy foods: Experimental and mathematical aspects[J]. Trends in Food Science & Technology, 2018, 78: 11-24.
[14] 种翠娟, 朱文学, 刘云宏, 等. 胡萝卜薄层干燥动力学模型研究[J]. 食品科学, 2014, 35(9): 24-29.
[15] 李叶贝, 任广跃, 屈展平, 等. 燕麦马铃薯复合面条热风干燥特性及其数学模型研究[J]. 食品与机械, 2018, 34(1): 49-53, 208.
[16] 张相辉, 李智宇, 宋振兴, 等. 石油醚提取物与烟丝保润性能的关系研究[J]. 中国农学通报, 2010, 26(18): 96-98.
[17] 楼佳颖, 杨斌, 金永明, 等. 动态水分吸附分析系统在烟草中的应用[J]. 烟草科技, 2012(9): 68-70.
[18] 顾中铸, 吴薇. 烤烟烟叶的等温吸湿和解湿特性[J]. 南京师范大学学报: 工程技术版, 2004, 4(4): 32-34.
[19] 齐华春, 刘一星, 程万里. 高温过热蒸汽处理木材的吸湿解吸特性[J]. 林业科学, 2010, 46(11): 110-114.
[20] 许燕, 何雁, 张爱玲, 等. 基于动态水分吸附法的金银花喷干粉吸湿特性研究[J]. 中草药, 2017, 48(16): 3 353-3 358.