基于正交設(shè)計(jì)的皖南煙葉葉片復(fù)烤工藝參數(shù)優(yōu)化研究

　　摘要 [目的]優(yōu)化皖南B2F煙葉葉片復(fù)烤工藝參數(shù)。[方法] 以皖南煙葉為研究對(duì)象，對(duì)葉片復(fù)烤的關(guān)鍵工藝參數(shù)進(jìn)行正交設(shè)計(jì)試驗(yàn)，從葉片結(jié)構(gòu)、感官質(zhì)量和含水率控制3個(gè)方面進(jìn)行質(zhì)量分析，運(yùn)用極差分析，并進(jìn)行驗(yàn)證，確立影響煙葉品質(zhì)的主次因素和最優(yōu)的參數(shù)組合。[結(jié)果]在試驗(yàn)條件下，影響大中片率的主要因素是熱風(fēng)溫度，隨著熱風(fēng)溫度的提高，大中片率呈下降趨勢(shì)；影響感官質(zhì)量的主要因素是進(jìn)料含水率、熱風(fēng)溫度，其次是熱風(fēng)風(fēng)速、底帶頻率，進(jìn)料含水率越大或熱風(fēng)溫度過高、過低對(duì)感官質(zhì)量不利；熱風(fēng)風(fēng)速對(duì)含水率控制影響較大，風(fēng)速過大，含水率控制越不穩(wěn)定；葉片復(fù)烤工序最優(yōu)參數(shù)組合為進(jìn)料含水率16.0%、底帶頻率35 Hz、熱風(fēng)溫度80 ℃、熱風(fēng)風(fēng)速30 Hz。[結(jié)論]研究可為焦甜香煙葉原料打葉復(fù)烤工藝參數(shù)設(shè)計(jì)提供一定的參考依據(jù)。
　　關(guān)鍵詞 正交設(shè)計(jì)；皖南煙葉；葉片復(fù)烤；葉片結(jié)構(gòu)；感官質(zhì)量
　　中圖分類號(hào) S572 文獻(xiàn)標(biāo)識(shí)碼 A 文章編號(hào) 0517-6611（2015）27-218-02
　　Study on Optimization of Southern Anhui Tobacco Leaf Threshing and Redrying Technical Parameters Based on Orthogonal Design
　　LU You-xiang1， XU Qi-min2*， YANG Bo1 et al
　�。�1. Technology Center of Anhui Branch of China Tobacco Industry Corporation， Hefei， Anhui 230088； 2. Huahuan International Tobacco Co. Ltd.， Fengyang， Anhui 233121）
　　Abstract [Objective] To optimize Southern Anhui B2F tobacco leaf threshing and redrying technical parameters. [Method] With Southern Anhui as study object， the orthogonal design test was conducted on key technical parameters of tobacco leaf threshing and redrying. The quality was analyzed from three aspects of leaf structure， sensory quality and moisture control. Using range analysis to verify， the influencing factors and optimal parameters combination were determined. [Result] The results showed that： in the experimental conditions the main factor affecting the rate of large and medium-sized sheet is hot air temperature， hot air temperature increases with the large piece rate， decreased； the main factors affecting the sensory quality of feed moisture content， air temperature， air velocity， the velocity of the belt， feed moisture content is higher or the hot air temperature is too high， too low on the sensory quality of the negative； wind speed has a great influence on the moisture control， high speed wind， moisture control is more unstable； the leaf redrying process optimal parameters for the feed moisture content 16.0%， bottom frequency 35 Hz， hot air temperature 80 ℃， velocity of hot air 30 Hz. [Conclusion] The study can provide a certain reference basis for design of tobacco leaf threshing and redrying technical parameters.
　　Key words Orthogonal design； Southern Anhui tobacco leaf； Threshing and redrying； Leaf structure； Sensory quality
　　葉片復(fù)烤是打葉復(fù)烤工段的關(guān)鍵工序之一，對(duì)煙葉原料的品質(zhì)構(gòu)成顯著影響[1-2]。皖南煙葉作為具有焦甜香風(fēng)格特征煙葉的代表，近年來，在“黃山”品牌葉組配方中起著舉足輕重的作用，其使用的比例也呈逐年遞增趨勢(shì)。目前，對(duì)打葉復(fù)烤環(huán)節(jié)的工藝參數(shù)優(yōu)化報(bào)道較多[1-3]，而對(duì)于葉片復(fù)烤工序的關(guān)鍵工藝參數(shù)優(yōu)化，尤其是針對(duì)皖南煙葉的卻鮮有報(bào)道[3-4]。因此，筆者以皖南煙葉為研究對(duì)象，對(duì)葉片復(fù)烤的關(guān)鍵工藝參數(shù)進(jìn)行正交設(shè)計(jì)試驗(yàn)，運(yùn)用極差分析，并進(jìn)行驗(yàn)證，確立影響煙葉品質(zhì)的主次因素和最優(yōu)的參數(shù)組合，旨在為焦甜香煙葉原料打葉復(fù)烤工藝參數(shù)設(shè)計(jì)提供一定的參考依據(jù)。

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