不同烘烤方式对密集烤房烤烟品质的影响
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摘要
[目的]研究不同烘烤方式对密集烤房烤烟品质的影响。[方法]通过密集烤房三层烘烤、三层改四层烘烤和加高四层烘烤3种烘烤方式对烤烟装载量、用工成本、能耗和烟叶品质进行对比试验。[结果]与常规三层烘烤相比,加高四层烘烤明显增加了烤房容量和密度,干烟量增加36.9%;每1 kg干烟人工成本与能耗成本分别下降了0.41和0.94元;烤后烟叶的外观和内在质量均有所改善。[结论]加高四层烘烤与三层改四层烘烤在烟叶生产中具有广泛的推广应用价值。
[Objective]To study the effects of different curing methods on the quality of flue-cured tobacco in intensive curing barn. [Method] Through three curing methods of three-layer baking in intensive curing barn,four-layer baking changed by three-layer baking,heightened four-layer baking,the contrast experiment was conducted on the loading capacity of flue-cured tobacco, labor costs, energy consumption and quality of tobacco.[Result]Compared with three-layer baking,heightened four-layer baking significantly increased the barn capacity and density,and the amount of dry smoke increased by 36.9%. The labor cost of dry smoke per 1 kg and energy consumption cost by the heightened four-layer baking and three-layer baking decreased by 0.41 and 0.94 yuan respectively. The appearance and internal quality of the cured tobacco were improved. [Conclusion]Heightened four-layer baking and four-layer baking have wide application values in tobacco production.
[Objective]To study the effects of different curing methods on the quality of flue-cured tobacco in intensive curing barn. [Method] Through three curing methods of three-layer baking in intensive curing barn,four-layer baking changed by three-layer baking,heightened four-layer baking,the contrast experiment was conducted on the loading capacity of flue-cured tobacco, labor costs, energy consumption and quality of tobacco.[Result]Compared with three-layer baking,heightened four-layer baking significantly increased the barn capacity and density,and the amount of dry smoke increased by 36.9%. The labor cost of dry smoke per 1 kg and energy consumption cost by the heightened four-layer baking and three-layer baking decreased by 0.41 and 0.94 yuan respectively. The appearance and internal quality of the cured tobacco were improved. [Conclusion]Heightened four-layer baking and four-layer baking have wide application values in tobacco production.
引文
[1] 钟平,林云通,林方荣,等.烤烟四层密集烤房试验研究[J].湖南农业科学,2010(l):82-84,85.
[2] 李茂军,王晓剑,王行,等.3层改4层密集烤房在烘烤中的应用[J].广东农业科学,2012,39(15):14-15.
[3] 赵晓丹,邱路平,王东明,等.密集烤房“3层改4层”烘烤试验研究[J].安徽农学通报,2013,19(19):122-124.
[4] 王卫峰,陈江华,宋朝鹏,等.密集烤房的研究进展[J].中国烟草科学,2005,26(3):12-14.
[5] 王方锋,谭青涛,杨杰,等.不同气流运动方向密集烤房与普通烤房对比研究[J].中国烟草科学,2007,28(2):17-18,37.
[6] 郭全伟,侯跃亮,宗树林,等.密集烤房在烘烤实践中的应用[J].中国烟草科学,2005,26(3):15-16.
[7] 宫长荣,陈江华,吴洪田,等.密集烤房[M].北京:科学出版社,2010.
[8] 徐秀红,孙福山,王永,等.我国密集烤房研究应用现状及发展方向探讨[J].中国烟草科学,2008,29(4):54-56,61.
[9] 李伟,詹军,张丰收,等.装烟密度对烤烟中性致香物质含量的影响[J].西北农业学报,2012,21(2):94-98.
[10] 王文超,贺帆,徐成龙,等.烟叶烘烤节能技术研究进展[J].南方农业学报,2011,42(10):1267-1270.
[11] 徐鸿飞,普恩平,王涛,等.云烟-12型四层密集烤房的烘烤性能及其烘烤效果[J].作物研究,2014,28(6):642-646.
[12] 宗家泉,王涛,徐鸿飞,等.云烟-12型4层与常规3层密集烤房的性能对比[J].湖南文理学院学报(自然科学版),2014,26(4):89-93.
[13] 贺帆,王涛,王战义,等.密集烤房叠层装烟对烟叶香气质量和评吸质量的影响[J].河南农业大学学报,2013,47(6):654-658.
[14] 王战义,刘闯,韩永镜,等.不同装烟方式对烘烤能耗和烟叶质量的影响[J].江西农业学报,2012,24(10):80-82.
[2] 李茂军,王晓剑,王行,等.3层改4层密集烤房在烘烤中的应用[J].广东农业科学,2012,39(15):14-15.
[3] 赵晓丹,邱路平,王东明,等.密集烤房“3层改4层”烘烤试验研究[J].安徽农学通报,2013,19(19):122-124.
[4] 王卫峰,陈江华,宋朝鹏,等.密集烤房的研究进展[J].中国烟草科学,2005,26(3):12-14.
[5] 王方锋,谭青涛,杨杰,等.不同气流运动方向密集烤房与普通烤房对比研究[J].中国烟草科学,2007,28(2):17-18,37.
[6] 郭全伟,侯跃亮,宗树林,等.密集烤房在烘烤实践中的应用[J].中国烟草科学,2005,26(3):15-16.
[7] 宫长荣,陈江华,吴洪田,等.密集烤房[M].北京:科学出版社,2010.
[8] 徐秀红,孙福山,王永,等.我国密集烤房研究应用现状及发展方向探讨[J].中国烟草科学,2008,29(4):54-56,61.
[9] 李伟,詹军,张丰收,等.装烟密度对烤烟中性致香物质含量的影响[J].西北农业学报,2012,21(2):94-98.
[10] 王文超,贺帆,徐成龙,等.烟叶烘烤节能技术研究进展[J].南方农业学报,2011,42(10):1267-1270.
[11] 徐鸿飞,普恩平,王涛,等.云烟-12型四层密集烤房的烘烤性能及其烘烤效果[J].作物研究,2014,28(6):642-646.
[12] 宗家泉,王涛,徐鸿飞,等.云烟-12型4层与常规3层密集烤房的性能对比[J].湖南文理学院学报(自然科学版),2014,26(4):89-93.
[13] 贺帆,王涛,王战义,等.密集烤房叠层装烟对烟叶香气质量和评吸质量的影响[J].河南农业大学学报,2013,47(6):654-658.
[14] 王战义,刘闯,韩永镜,等.不同装烟方式对烘烤能耗和烟叶质量的影响[J].江西农业学报,2012,24(10):80-82.