Optimization and validation of temperature parameters of Burley tobacco baking process

Authors

CHENG Chuan-ling, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
YANG Shuo, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
WANG Jian-min, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China
ZHANG Gai-hong, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, China

Abstract

Objective： To enhance the content of aroma substances in burley tobacco after baking. Methods: Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones, and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking. Results: The R² of the model was 0.947, and the fitting effect was excellent. The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1, and the best baking conditions were 110 ℃ （3 min） of zone 1, 145 ℃ （3 min） of zone 2 and 135 ℃ （3 min） in zone 3. Conclusion: Under the optimum baking temperature, the content of reducing sugar in burley tobacco was lower and the total amount of aroma substances was the highest, which has the better aroma enhancement effect of baking.

Publication Date

11-28-2021

First Page

183

Last Page

187

DOI

10.13652/j.issn.1003-5788.2021.11.032

Recommended Citation

Chuan-ling, CHENG; Shuo, YANG; Jian-min, WANG; and Gai-hong, ZHANG (2021) "Optimization and validation of temperature parameters of Burley tobacco baking process," Food and Machinery: Vol. 37: Iss. 11, Article 32.
DOI: 10.13652/j.issn.1003-5788.2021.11.032
Available at: https://www.ifoodmm.cn/journal/vol37/iss11/32

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