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Method and device for evaluating aroma loss of air flow drying procedure

A technology for air drying and aroma, applied in the field of cigarette manufacturing

Active Publication Date: 2012-06-13
CHINA TOBACCO JIANGSU INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

From the point of view of the airflow drying equipment to discharge steam, the loss of aroma substances in leaf shreds during the treatment process of the airflow drying equipment is analyzed by collecting and detecting the aroma content, and the process parameters and processing intensity of the airflow drying equipment are evaluated and optimized. Research work and technical achievements are still blank

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  • Method and device for evaluating aroma loss of air flow drying procedure
  • Method and device for evaluating aroma loss of air flow drying procedure
  • Method and device for evaluating aroma loss of air flow drying procedure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] An Apparatus for Evaluating Aroma Loss in Airflow Drying Equipment Process - Simultaneous Trapping Extractors, such as figure 1 and figure 2 shown, including:

[0082] The steam introduction pipe (1), the steam introduction pipe (1), the organic solvent vapor conduit (2), and the steam-gas two-phase mixing chamber (3) are arranged in dislocation on the same horizontal plane, and placed parallel to the upper end of the condensation extraction chamber; The extraction chamber is composed of a cylindrical condensation surface (4), a serpentine condensation pipe (5) placed therein, and an outer wall layer (6), and the outer wall layer (6) is provided with a pressure balance port (10); the condensation extraction chamber Connected to the liquid-liquid two-phase extraction pipe 7; the liquid-liquid two-phase extraction pipe (7) is also connected to the organic phase outlet pipe (8) and the aqueous phase outlet pipe (9), and the discharge valve (11).

[0083] The outer diame...

Embodiment 2

[0085] An Apparatus for Evaluating Aroma Loss in Airflow Drying Equipment Process - Simultaneous Trapping Extractors, such as figure 1 and figure 2 shown, including:

[0086] The steam introduction pipe (1), the steam introduction pipe (1), the organic solvent vapor conduit (2), and the steam-gas two-phase mixing chamber (3) are arranged in dislocation on the same horizontal plane, and placed parallel to the upper end of the condensation extraction chamber; The extraction chamber is composed of a cylindrical condensation surface (4), a serpentine condensation pipe (5) placed therein, and an outer wall layer (6), and the outer wall layer (6) is provided with a pressure balance port (10); the condensation extraction chamber Connected to the liquid-liquid two-phase extraction pipe 7; the liquid-liquid two-phase extraction pipe (7) is also connected to the organic phase outlet pipe (8) and the aqueous phase outlet pipe (9), and the discharge valve (11).

[0087] The outer diamete...

Embodiment 3

[0089] A method for evaluating aroma loss in airflow drying equipment process, including:

[0090] 1) Install a galvanized steel pipe with an inner diameter of 20mm on the moisture exhaust steam pipeline about 3 meters behind the moisture exhaust damper of the airflow drying equipment (HXD of Dicksin-Legg, UK, the same below) to control the steam flow; Connect with a glass tube with a suitable diameter and length according to local conditions and a suitable interface, and introduce steam into the steam introduction pipe 1 (spherical interface) of the simultaneous trapping and extracting instrument (the simultaneous trapping and extracting instrument of Example 1 is used in this embodiment);

[0091] 2) At the same time, a glass container with a certain volume is connected to the aqueous phase outlet pipe 9 of the trapping extractor;

[0092] 3) Connect the flat-bottomed flask to the organic phase outlet tube 8 of the simultaneous trapping and extraction instrument, add 60mL of...

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Abstract

The invention discloses a method and device for evaluating an aroma loss of an air flow drying procedure. The method comprises the following steps of: simultaneously condensing and extracting moisture-removing steam of air flow drying equipment by a simultaneous capturing and extracting device; capturing an aroma component into an organic solvent and carrying out chromatographic analysis on an organic phase; quantitatively calculating the content of the aroma component in the organic phase; and finally, evaluating the aroma loss of the air flow drying procedure according to the obtained data. The device comprises a steam introducing pipe and a steam-gas double-phase mixing cavity which is connected with the steam introducing pipe, wherein the other end of the steam-gas double-phase mixing cavity is connected with an organic solvent gas guide pipe; and the third end of the steam-gas double-phase mixing cavity is connected to a condensing and extracting cavity. The invention provides a technical method for evaluating a loss condition of the aroma component in the air flow drying procedure based on aroma chemical components in the steam discharged by the air flow drying equipment, and provides a technical tool with a practical value for reasonably arranging appropriate processing strengths of cut tobaccos with different levels.

Description

technical field [0001] The invention relates to cigarette manufacturing technology. Specifically, it relates to a method and device for evaluating the aroma loss in the air drying process on the cigarette making line. Background technique [0002] With the rise of Chinese-style cigarettes that focus on the aroma style and taste characteristics of cigarettes, the pursuit of product quality by cigarette industry enterprises has gradually shifted from focusing on product appearance quality and physical quality to focusing on product sensory quality. Therefore, in the shredded cigarette process, the research and application of optimizing process parameters for the purpose of improving the sensory quality of cigarette products has become more and more important. [0003] The total amount of aroma components in flue-cured tobacco is closely related to the sensory quality. Generally speaking, the higher the content of aroma components, the better the sensory quality. Some neutra...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/72G01N30/12
Inventor 刘献军庄亚东朱怀远张媛张映石怀彬王珂清
Owner CHINA TOBACCO JIANGSU INDAL
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