CAJ | 학술논문

采用因素轮换实验方法和中式卷烟风格感官评价方法，研究了叶丝滚筒干燥主要工艺参数对卷烟香气风格和烤甜香韵的影响。结果表明：实验范围内，烘丝筒壁温度、HT蒸汽压力、烘丝机热风参数、滚筒转速对卷烟香气风格有明显影响，排潮风门开度对卷烟香气风格没有明显影响；采用125~132℃的烘丝筒壁温度有利于突出卷烟烤甜香。通过参数优化，HT蒸汽压力0.6 MPa、热风风机频率30 Hz、热风温度110℃、滚筒电机频率32 Hz时，烘丝筒壁温度达到128.5℃，卷烟的烤甜香提高了0.35分，增幅11.1%，卷烟香气风格更加突出。
채용인소륜환실험방법화중식권연풍격감관평개방법，연구료협사곤통간조주요공예삼수대권연향기풍격화고첨향운적영향。결과표명：실험범위내，홍사통벽온도、HT증기압력、홍사궤열풍삼수、곤통전속대권연향기풍격유명현영향，배조풍문개도대권연향기풍격몰유명현영향；채용125~132℃적홍사통벽온도유리우돌출권연고첨향。통과삼수우화，HT증기압력0.6 MPa、열풍풍궤빈솔30 Hz、열풍온도110℃、곤통전궤빈솔32 Hz시，홍사통벽온도체도128.5℃，권연적고첨향제고료0.35분，증폭11.1%，권연향기풍격경가돌출。
The effects of technical parameters in cylinder drying on the aroma style and roasted sweet aroma note of cigarette were investigated by adopting factor rotation experiment method and the aroma style sensory evaluation method for Chinese-style cigarette. The results showed that within the tested range, cylinder wall temperature, HT steam pressure, the hot air parameters in dryer and cylinder’s rotational speed affected the aroma style of cigarette obviously, but the exhausted valve opening did not; cylinder wall temperature ranged from 125 to 132 ℃ was preferable to enhance the roasted sweet aroma of cigarette. Under the optimized conditions, i.e. HT steam pressure 0.6 MPa, hot air fan motor frequency 30 Hz, hot air temperature 110 ℃, cylinder motor frequency 32 Hz, cylinder wall temperature 128.5 ℃, the roasted sweet aroma of cigarette increased by 0.35 points (11.1%), and the aroma style of cigarette became more outstanding.