Method for establishing a cigarette flavoring characteristic curve

Abstract

This invention discloses a method for establishing a cigarette flavoring characteristic curve, belonging to the field of tobacco production and processing technology. The method includes the following steps: setting an initial value for the flavoring flow rate and the compressed air pressure for the atomized flavoring; transporting the flavoring from the flavoring tank to the flavoring buffer tank through a flavoring delivery pipeline system; determining the back pressure at the output end of the gear pump based on the viscosity of the liquid, and outputting pressure and flow rate using a back pressure valve; driving the gear pump from a first speed range to a second speed range, acquiring gear pump speed values, compressed air pressure, and flavoring flow rate data, and establishing a corresponding relationship curve; controlling the response speed and instantaneous flavoring accuracy of the feeding pump based on the corresponding relationship curve. This invention ensures that the gear pump can output stable and reliable pressure and flow rate under various liquid viscosity conditions, greatly improving the accuracy of the flavoring process.

Description

Technical Field

[0001] This invention relates to the field of tobacco production and processing technology, and more specifically, to a method for establishing a cigarette flavoring characteristic curve. Background Technology

[0002] In recent years, sales of heated cigarettes have continued to grow globally, reaching a market size of US$35.2 billion in 2023, an increase from 2022. Among these, the smoke-generating segments of ordered heated cigarettes are arranged vertically in a regular and orderly manner, contrasting with the disordered and irregular arrangement of unordered heated cigarettes. Furthermore, the smoke composition of ordered heated cigarettes is relatively controllable, containing fewer harmful substances than traditional cigarettes. Within the tobacco industry, ordered heated cigarettes have become a research hotspot in several areas, covering smoke-generating material formulation technology, processing technology, quality control, flavoring technology, cigarette-making equipment, and the adaptability of the cigarette base for rolling.

[0003] Regarding the flavoring process for heated cigarettes, the current industry practice is to apply flavorings after the slitting step and before the binding step in the unrolling and rolling process of the cigarette material. However, in actual production practice, the problem of poor flavoring precision has been exposed, with instantaneous errors reaching more than 10%, which has a direct negative impact on the creation of the product's unique style and the overall quality level.

[0004] In-depth investigation revealed that flavoring in the unrolling and rolling process falls under the category of micro-flow flavoring. The flavoring flow rate fluctuates with changes in production speed, exhibiting a significant lag in tracking speed variations, which negatively impacts flavoring accuracy. Different flavored heated cigarettes require significantly different flavoring ratios, generally ranging from 1.5% to 6%. Differences in flavor liquid viscosity and flavoring ratios cause fluctuations in gear pump output pressure, resulting in noticeable variations in flavoring accuracy and actual effectiveness. Therefore, developing a more precise and effective flavoring control method is a crucial issue urgently needing resolution in the current tobacco technology research and development field. Summary of the Invention

[0005] One objective of this invention is to provide a method for establishing a cigarette flavoring characteristic curve, in order to solve the problems mentioned above, such as fluctuations in the output pressure of the gear pump, which cause significant differences in flavoring accuracy and actual flavoring effect.

[0006] According to the present invention, a method for establishing a cigarette flavoring characteristic curve is provided, comprising the following steps:

[0007] Set the initial value of the fragrance flow rate and the compressed air pressure for atomizing the fragrance;

[0008] The spices are transported from the spice tank to the spice buffer tank via a spice delivery pipeline system.

[0009] The back pressure at the output end of the gear pump is determined based on the viscosity of the liquid, and the pressure and flow rate are output using the back pressure valve.

[0010] The drive gear pump runs from the first speed range to the second speed range, and acquires data on gear pump speed, compressed air pressure, and fragrance flow rate. Based on the acquired data, a corresponding curve is established between gear pump speed, compressed air pressure, and fragrance flow rate.

[0011] Optionally, the method for establishing the cigarette flavoring characteristic curve also includes: controlling the response speed and instantaneous flavoring accuracy of the feeding pump based on the established correspondence curve.

[0012] Optionally, the initial value of the fragrance application flow rate is calculated according to the following weight ratio conversion formula:

[0013] L = m × c × v × a;

[0014] In the formula: L is the spice flow rate, in g / min; m is the sheet quantity, in g / m²; c is the sheet width, in m; v is the vehicle speed, in m / min; a is the weight ratio of spice to sheet, in %.

[0015] Optionally, in the step of conveying the spices from the spice tank to the spice buffer tank through the spice delivery pipeline system, a gear pump is controlled to convey the spices from the spice tank to the spice buffer tank with a weighing module through the spice delivery pipeline system until the material level reaches the preset material level, at which point the pre-filling is stopped.

[0016] Optionally, the step of determining the back pressure at the output end of the gear pump based on the viscosity of the feed liquid includes:

[0017] When the viscosity of the liquid is less than or equal to the first viscosity threshold, the back pressure is controlled within the first back pressure range.

[0018] When the viscosity of the liquid is greater than the first viscosity threshold and less than the second viscosity threshold, the back pressure is controlled within the second back pressure range.

[0019] When the viscosity of the liquid is greater than or equal to the second viscosity threshold, the back pressure will be controlled within the third back pressure range.

[0020] Optionally, the first viscosity threshold is set to 50 mPa·s, and the first back pressure range is set to 0.65–0.8 MPa;

[0021] The second viscosity threshold is set to 100 mPa·s, and the second back pressure range is set to 0.55–0.65 MPa;

[0022] The third back pressure range is set to 0.3–0.55 MPa.

[0023] Optionally, the second speed range includes the rated speed of the gear pump.

[0024] Optionally, the response speed and instantaneous flavoring accuracy of the feeding pump are controlled based on the established correspondence curve, specifically including:

[0025] Curve positioning is performed based on real-time monitored compressed air pressure;

[0026] Set the target flow rate for adding fragrance and obtain the gear pump speed range that meets the target requirements;

[0027] Adjust the voltage and current of the drive motor according to the speed range of the gear pump, and adjust the speed of the gear pump to the target range;

[0028] The gear pump speed, compressed air pressure, and fragrance flow rate are continuously monitored. When the changes in these parameters exceed the threshold, the corresponding relationship curve is retrieved based on the feedback of the difference between the compressed air pressure and the fragrance flow rate, and the gear pump speed is adjusted again.

[0029] The method for establishing the flavoring characteristic curve of cigarettes disclosed herein has the following technical advantages:

[0030] By precisely measuring the viscosity of the liquid feedstock and controlling the back pressure within corresponding precise ranges (0.65–0.8 MPa, 0.55–0.65 MPa, 0.3–0.55 MPa) based on its different viscosity threshold ranges (e.g., ≤50 mPa·s, 50–100 mPa·s, ≥100 mPa·s), a back pressure valve is used to stabilize the output pressure and flow rate. This effectively offsets the negative impact of viscosity variations, ensuring that the gear pump outputs stable and reliable pressure and flow rate under various liquid viscosity conditions, greatly improving the accuracy of the flavoring process and thus guaranteeing the stability of cigarette product quality.

[0031] On the other hand, curve positioning based on real-time monitored compressed air pressure allows for rapid identification of the curve branch corresponding to the current operating condition. Next, after setting the target flavoring flow rate, the gear pump speed range that meets the target requirements can be accurately obtained. Operators then adjust the voltage and current of the drive motor accordingly, quickly adjusting the gear pump speed to the target range, achieving rapid response of the feeding pump to flavoring needs. Furthermore, during production, the gear pump speed, compressed air pressure, and flavoring flow rate parameters are continuously monitored. If any parameter change exceeds a threshold, the difference between the compressed air pressure and the flavoring flow rate is immediately fed back to the corresponding curve for positioning, and the gear pump speed is readjusted. This dynamic, real-time fine-tuning mechanism ensures that instantaneous flavoring accuracy remains high even in complex and changing production environments, guaranteeing the consistency and high quality of the cigarette product's flavor.

[0032] Other features and advantages of the invention will become clear from the following detailed description of exemplary embodiments of the invention with reference to the accompanying drawings. Attached Figure Description

[0033] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments of the invention and, together with their description, serve to explain the principles of the invention.

[0034] Figure 1 A flowchart illustrating the method for establishing the cigarette flavoring characteristic curve provided in an embodiment of the present invention;

[0035] Figure 2 The corresponding relationship curve diagram in the method for establishing the cigarette flavoring characteristic curve provided in the embodiment of the present invention. Detailed Implementation

[0036] Various exemplary embodiments of the present invention will now be described in detail with reference to the accompanying drawings. It should be noted that, unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention.

[0037] The following description of at least one exemplary embodiment is merely illustrative and is in no way intended to limit the invention or its application or use.

[0038] Techniques, methods, and equipment known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and equipment should be considered part of the specification.

[0039] In all the examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values.

[0040] This invention proposes an embodiment of a method for establishing the flavoring characteristic curve of cigarettes, specifically, as follows: Figure 1 As shown, it includes the following steps:

[0041] Set the initial flow rate for flavoring and the compressed air pressure for atomizing the flavoring. It should be noted that the pressure should be adjusted according to the physical properties of the flavoring, such as viscosity. If the flavoring has high viscosity, increasing the compressed air pressure will break it down into tiny, uniform droplets. Atomized flavoring molecules are more easily dispersed evenly in the air, allowing for comprehensive contact with the cigarette material surface upon entry, significantly improving adsorption efficiency.

[0042] The spices are transported from the spice tank to the spice buffer tank through the spice delivery pipeline system. It should be noted that the spice buffer tank buffers the fluctuations in spice flow rate caused by factors such as the start and stop of the gear pump and changes in pipeline pressure, so that the spice flow entering the subsequent fragrance addition process is stable and uniform, and provides temporary storage space for the subsequent fragrance addition process.

[0043] The back pressure at the output end of the gear pump is determined based on the viscosity of the liquid, and the back pressure valve is used to output pressure and flow rate. It should be noted that a high-precision viscosity meter is equipped to detect the viscosity of the liquid in real time, and the control system adjusts the back pressure valve accordingly. This ensures that the gear pump can output stable pressure and flow rate under various liquid viscosities, so that the flavoring supply received in the cigarette flavoring process is uniform and stable, ensuring consistent product quality.

[0044] The drive gear pump operates from a first speed range to a second speed range, acquiring data on gear pump speed, compressed air pressure, and fragrance flow rate. Based on this data, a correlation curve is established between gear pump speed, compressed air pressure, and fragrance flow rate. It should be noted that the drive gear pump operates from a near-zero flow low-speed start-up range (e.g., 0-500 r / min) to a high-speed range covering the rated speed (assuming a rated speed of 4000 r / min, the range is 2000-4000 r / min), simulating the entire production line operation. During this process, high-precision sensors collect gear pump speed, compressed air pressure, and fragrance flow rate data in real time and synchronously, reflecting the inherent correlation between parameters under different operating conditions. Furthermore, based on the massive amount of collected data, a big data processing algorithm constructs the correlation curve, which is then displayed graphically on the control system screen. Operators can quickly adjust parameters according to the correlation curve under different production conditions. If a sudden increase in production line speed alters the required flavoring flow rate, operators can quickly locate the appropriate gear pump speed range based on real-time compressed air pressure curves. They can then adjust the drive motor voltage and current to precisely adjust the speed, achieving dynamic optimization of flavoring accuracy. This ensures that cigarettes maintain high flavoring precision in complex and variable production environments, preserving stable taste and improving product quality.

[0045] In this embodiment of the invention, the method for establishing the cigarette flavoring characteristic curve further includes:

[0046] The response speed and instantaneous flavoring accuracy of the feeding pump are controlled based on the established correspondence curve. It should be noted that the gear pump speed, compressed air pressure, and flavoring flow rate parameters are continuously monitored. If a change in flow rate exceeds a preset threshold, the system immediately uses the difference between the real-time compressed air pressure and the flavoring flow rate as feedback to reposition itself back to the correspondence curve. For example, if the compressed air pressure is maintained at 0.35 MPa, but the flavoring flow rate is 5% higher than the theoretical value, the system finds a suitable lower gear pump speed range in the curve based on the new situation, and then precisely adjusts the speed again to offset the impact of viscosity changes, ensuring that the instantaneous flavoring accuracy remains within a high-precision range, thus guaranteeing the consistency of the cigarette's flavor.

[0047] In this embodiment of the invention, the initial value of the fragrance application flow rate is calculated according to the following weight ratio conversion formula:

[0048] L = m × c × v × a;

[0049] In the formula: L is the spice flow rate, in g / min; m is the sheet quantity, in g / m²; c is the sheet width, in m; v is the vehicle speed, in m / min; a is the weight ratio of spice to sheet, in %.

[0050] Specifically, for example, with a vehicle speed of 80 m / min, a sheet quantity of 30 g / m², a sheet width of 0.5 m, and a flavoring to sheet weight ratio of 8%, the initial flavoring flow rate is calculated using a formula and set at 96 g / min. This provides a benchmark for subsequent precise flavoring and ensures the stability of the flavor of each cigarette.

[0051] In this embodiment of the invention, in the step of conveying spices from the spice tank to the spice buffer tank through the spice delivery pipeline system, a gear pump is controlled to convey the spices from the spice tank to the spice buffer tank equipped with a weighing module through the spice delivery pipeline system until the material level reaches the preset level, at which point pre-filling stops. It should be noted that during the conveying process, the gear pump, as a power source, operates stably according to the preset flow rate and volume, continuously pushing the spices from the spice tank to the buffer tank. The weighing module monitors the weight of the flowing spices in real time. When the weight gradually accumulates and approaches or reaches the value corresponding to the preset material level, the system immediately issues a command to stop the gear pump and stop pre-filling. For example, if the preset material level is set to correspond to a spice weight of 150 kg, once the weighing module detects a weight of approximately 149.5 kg, the gear pump quickly stops operating.

[0052] In this embodiment of the invention, the step of determining the back pressure at the output end of the gear pump based on the viscosity of the feed liquid includes:

[0053] When the viscosity of the liquid is less than or equal to the first viscosity threshold, the back pressure is controlled within the first back pressure range.

[0054] When the viscosity of the liquid is greater than the first viscosity threshold and less than the second viscosity threshold, the back pressure is controlled within the second back pressure range.

[0055] When the viscosity of the liquid is greater than or equal to the second viscosity threshold, the back pressure will be controlled within the third back pressure range.

[0056] In this embodiment of the invention, the first viscosity threshold is set to 50 mPa·s, and the first back pressure range is set to 0.65–0.8 MPa;

[0057] The second viscosity threshold is set to 100 mPa·s, and the second back pressure range is set to 0.55–0.65 MPa;

[0058] The third back pressure range is set to 0.3–0.55 MPa.

[0059] Precise back pressure control ensures that the gear pump consistently delivers stable and reliable pressure and flow rate even when faced with varying liquid viscosities. For cigarettes produced in different batches or at different times, even with slight differences in the viscosity of the flavoring agents used, a highly consistent flavoring effect can be guaranteed as long as the set viscosity threshold and back pressure range are strictly followed.

[0060] In this embodiment of the invention, the second speed range includes the rated speed of the gear pump. Specifically, the rated speed is configured as 4000 r / min.

[0061] like Figure 2 The graph shows the relationship between fragrance viscosity, gear pump speed, and output flow rate. The title of the graph is "Flow Rate at Rated Viscosity." The horizontal axis represents viscosity in millipascal-seconds (mPas), ranging from 1 to 10000. The vertical axis represents flow rate in liters per minute (L / min), ranging from 0 to 0.8. The graph contains six different line segments, each representing the relationship between flow rate and fragrance viscosity at different pump speeds (RPM). All data points correspond to a pressure of 1 bar. Details are as follows:

[0062] The first line represents a rotational speed of 65 RPM. This line indicates a rapid increase in flow rate at lower viscosity (approximately 1 to 10 mPas), followed by a gradual stabilization at higher viscosity (approximately 1000 to 10000 mPas).

[0063] The second line represents a rotational speed of 750 RPM. This line indicates a lower flow rate at lower viscosity, which gradually increases with increasing viscosity and then stabilizes at high viscosity.

[0064] The third line represents a rotational speed of 1500 RPM. This line indicates a lower flow rate at lower viscosity, which gradually increases with increasing viscosity and then stabilizes at high viscosity.

[0065] The fourth line represents a rotational speed of 2250 RPM. This line indicates a lower flow rate at lower viscosity, which gradually increases with increasing viscosity and then stabilizes at high viscosity.

[0066] The fifth line represents a rotational speed of 3000 RPM. This line indicates a lower flow rate at lower viscosity, which gradually increases with increasing viscosity and then stabilizes at high viscosity.

[0067] The sixth line represents a rotational speed of 3500 RPM. This line indicates a lower flow rate at lower viscosity, which gradually increases with increasing viscosity and then stabilizes at high viscosity.

[0068] As shown in the figure, with the increase of rotational speed, the flow rate also increases at the same viscosity. Furthermore, the increase in flow rate is larger at low viscosity, while the increase in flow rate gradually decreases at high viscosity, eventually stabilizing.

[0069] In this embodiment of the invention, the response speed and instantaneous flavoring accuracy of the feeding pump are controlled based on the established correspondence curve, specifically including:

[0070] First, the controller receives the current production instruction, which includes key information such as the machine speed and the required fragrance ratio. Simultaneously, it quickly retrieves pre-set processing parameters such as the sheet quantity and sheet width. For example, given the current machine speed (v) (unit: (m / min)), sheet quantity (m) (unit: (g / m²)), sheet width (c) (unit: (m)), and required fragrance ratio (a) (unit: %), the controller accurately calculates the target fragrance flow rate (L) (unit: (g / min)) based on the fragrance flow rate calculation formula (L = m × c × v × a).

[0071] Curve positioning is performed based on the compressed air pressure monitored in real time by the sensor;

[0072] Set the target flow rate for adding fragrance and obtain the gear pump speed range that meets the target requirements;

[0073] It should be noted that, in a coordinate system with gear pump speed as the horizontal axis and fragrance flow rate as the vertical axis, multiple corresponding curves have been plotted under different compressed air pressure conditions. Following these curves, and based on the previously calculated target fragrance flow rate, the gear pump speed range that meets this flow rate requirement is quickly identified and determined. According to this speed range, the voltage and current of the drive motor are adjusted to bring the gear pump speed to the target range. The controller, based on the determined speed range, immediately sends a command to the gear pump, quickly and accurately adjusting the gear pump speed to the target range by regulating the voltage, current, and other parameters of the drive motor.

[0074] The system continuously monitors gear pump speed, compressed air pressure, and flavoring flow rate. When a parameter change exceeds a threshold, it uses the difference between compressed air pressure and flavoring flow rate as feedback to locate the corresponding curve and readjust the gear pump speed. For example, if the vehicle speed suddenly increases, leading to an increase in the required flavoring flow rate, the system quickly finds a new suitable gear pump speed in the curve and adjusts it in real time. This allows for real-time fine-tuning based on the system's dynamic changes during instantaneous flavoring, greatly improving the accuracy of instantaneous flavoring and ensuring that every orderly heated cigarette is uniformly and precisely flavored.

[0075] The above description of the structure, features, and effects of the present invention is based on the embodiments shown in the figures. However, the above are only preferred embodiments of the present invention. It should be noted that the technical features involved in the above embodiments and their preferred methods can be reasonably combined and matched by those skilled in the art to form a variety of equivalent solutions without departing from or changing the design concept and technical effects of the present invention. Therefore, the present invention is not limited to the scope of implementation shown in the figures. Any changes made in accordance with the concept of the present invention, or modifications to equivalent embodiments, that do not exceed the spirit covered by the specification and figures, should be within the protection scope of the present invention.

Claims

1. A method for establishing a cigarette flavoring characteristic curve, characterized in that, Includes the following steps: Set the initial value of the fragrance flow rate and the compressed air pressure for atomizing the fragrance; The spices are transported from the spice tank to the spice buffer tank via a spice delivery pipeline system. The back pressure at the output end of the gear pump is determined based on the viscosity of the liquid, and the pressure and flow rate are output using the back pressure valve. The drive gear pump runs from the first speed range to the second speed range, and acquires gear pump speed value, compressed air pressure and fragrance flow rate data. Based on the acquired data, a corresponding relationship curve between gear pump speed value, compressed air pressure and fragrance flow rate is established. The establishment method further includes: controlling the response speed and instantaneous fragrance addition accuracy of the feeding pump based on the established correspondence curve, specifically including: Curve positioning is performed based on real-time monitored compressed air pressure; Set the target flow rate for adding fragrance and obtain the gear pump speed range that meets the target requirements; Adjust the voltage and current of the drive motor according to the speed range of the gear pump, and adjust the speed of the gear pump to the target range; The gear pump speed, compressed air pressure, and fragrance flow rate are continuously monitored. When the changes in these parameters exceed the threshold, the corresponding relationship curve is retrieved based on the feedback of the difference between the compressed air pressure and the fragrance flow rate, and the gear pump speed is adjusted again.

2. The method for establishing the cigarette flavoring characteristic curve according to claim 1, characterized in that, The initial flow rate for adding fragrance is calculated using the following weight ratio conversion formula: L = m × c × v × a; In the formula: L is the spice flow rate, in g / min; m is the sheet quantity, in g / m²; c is the sheet width, in m; v is the vehicle speed, in m / min; a is the weight ratio of spice to sheet, in %.

3. The method for establishing the cigarette flavoring characteristic curve according to claim 1, characterized in that, In the step of conveying spices from the spice tank to the spice buffer tank through the spice delivery pipeline system, the gear pump is controlled to convey the spices from the spice tank to the spice buffer tank with a weighing module through the spice delivery pipeline system until the material level reaches the preset material level, at which point the pre-filling is stopped.

4. The method for establishing the cigarette flavoring characteristic curve according to claim 1, characterized in that, The step of determining the back pressure at the output end of the gear pump based on the viscosity of the feed liquid includes: When the viscosity of the liquid is less than or equal to the first viscosity threshold, the back pressure is controlled within the first back pressure range. When the viscosity of the liquid is greater than the first viscosity threshold and less than the second viscosity threshold, the back pressure is controlled within the second back pressure range. When the viscosity of the liquid is greater than or equal to the second viscosity threshold, the back pressure is controlled within the third back pressure range.

5. The method for establishing the cigarette flavoring characteristic curve according to claim 4, characterized in that, The first viscosity threshold is set to 50 mPa·s, and the first back pressure range is set to 0.65–0.8 MPa; The second viscosity threshold is set to 100 mPa·s, and the second back pressure range is set to 0.55–0.65 MPa; The third back pressure range is set to 0.3–0.55 MPa.

6. The method for establishing the cigarette flavoring characteristic curve according to claim 1, characterized in that, The second speed range includes the rated speed of the gear pump.

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