Method for determining hot air and cylinder wall temperature of cut tobacco drying section based on Amadori compound content

Abstract

The invention relates to a method for determining the temperature of hot air and a cylinder wall in a cut tobacco drying section based on the content of an Amadori compound, and belongs to the field of manufacturing in the tobacco industry. According to the method for determining the cylinder wall temperature and the hot air temperature by detecting the content of the Amadori compound of the tobacco shreds, in a thin-plate tobacco shred drying section, according to the content yt (the unit is g / g) of the Amadori compound after tobacco shred drying, the formula yt =-23.57 t2 + 5812.6 t-343478, and R2 = 0.9085. And calculating the cylinder wall temperature t (unit: DEG C), namely the cylinder wall temperature to be determined online. According to the content ya (the unit is g / g) of the Amadori compound after cut tobacco drying, the content ya is equal to-20.931 a < 2 > + 4372.8 a-213594, and R2 is equal to 0.9981. And calculating the temperature a (unit: DEG C), namely the hot air temperature to be determined online. The experimental result is consistent with the smoke panel test result, and compared with the existing set values of the cylinder wall temperature and the hot air temperature, the finished product quality is better, and the scheme is more efficient, objective and accurate.

Description

Technical Field

[0001] The present invention belongs to the field of tobacco industry manufacturing, and particularly relates to a method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the content of Amadori compounds. Background Art

[0002] The sensory characteristics of tobacco are closely related to the types and advantageous ranges of chemical components in cut tobacco. Among them, Amadori compounds are important components in tobacco and its products, and are also intermediate products generated in the primary stage of the Maillard reaction. These compounds are usually white or slightly yellow solids, soluble in water, odorless, and are important non-volatile aroma precursors. They can generate flavor substances during cigarette smoking and can well improve and modify the aroma of cigarettes.

[0003] In the cigarette making process, tobacco leaves go through processes such as loose re-damping, leaf moistening and flavoring, leaf storage, cutting, drying, blending of three types of cut tobacco, flavor addition, etc. Among them, the cut tobacco drying section is an important link in the cigarette making process, and the setting of the processing intensity of its process parameters directly affects the process quality characteristics such as the moisture content, filling value, whole cut tobacco rate, broken cut tobacco rate, conventional chemical components, aroma components, and sensory quality of the dried cut tobacco. In the thin plate cut tobacco drying process, parameters such as hot air temperature, cylinder wall temperature, and hot air volume are particularly important, and they directly determine the final quality and process stability of the cut tobacco. In the cigarette making process, the cut tobacco drying section has a significant impact on the Maillard reaction of cut tobacco and its aroma components.

[0004] The Maillard reaction is one of the important chemical reactions in the cut tobacco processing process, and its products directly affect the aroma and sensory quality of cigarettes. The process parameters (such as temperature, time, air volume, etc.) in the cut tobacco drying section play a key role in the progress of the Maillard reaction and the generation of products. A higher cut tobacco drying temperature will accelerate the progress of the Maillard reaction and increase the generation amount of aroma components. For example, the optimal temperature condition for the Maillard reaction is 120 °C, and at this temperature, the content of aroma components in the reaction products increases significantly.

[0005] An appropriate hot air volume can adjust the reaction rate and product distribution, and affect the types and contents of aroma components.

[0006] The cut tobacco drying section can effectively control the progress of the Maillard reaction by adjusting process parameters such as temperature, time, and air volume, and thus affect the aroma components and sensory quality in the cut tobacco. Optimizing the cut tobacco drying process parameters helps to improve the aroma quality and sensory experience of cigarettes.

[0007] In the cigarette cut tobacco processing technology, the setting of the cylinder wall temperature and the hot air temperature usually depends on the results of manual sensory evaluation, and the optimal parameters are determined through repeated adjustment. However, this method based on subjective judgment has obvious defects: on the one hand, the formulation of the plan lacks stability and is easily interfered by human factors; on the other hand, frequent adjustment not only takes time and effort, but also may cause fluctuations in the quality of cut tobacco and it is difficult to ensure its stability. Therefore, there is an urgent need for a more scientific, accurate and stable temperature setting method to improve the efficiency of the cigarette cut tobacco processing technology and product quality. Summary of the Invention

[0008] The purpose of the present invention is to provide a method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the content of Amadori compounds to solve the above problems.

[0009] To achieve the above purpose, the present invention provides the following technical solutions:

[0010] A method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the content of Amadori compounds, comprising the following steps:

[0011] S1: Use a drum-type thin plate cut tobacco dryer with a material flow rate of 5000 kg / h for drying cut tobacco, and set the cylinder rotation speed at 11 rpm;

[0012] S2: Keep the cylinder wall temperature fixed at 128 °C, set multiple groups of hot air temperatures and repeat the thin plate cut tobacco drying process. Take samples after the moisture meter at the outlet of the cut tobacco dryer, and adjust with pressure and air volume to ensure the outlet moisture content is 13.2 ± 0.5%;

[0013] S3: Keep the hot air temperature fixed at 100 °C, set multiple groups of cylinder wall temperatures and repeat the thin plate cut tobacco drying process. Take samples after the moisture meter at the outlet of the cut tobacco dryer, and adjust with pressure and air volume to ensure the outlet moisture content is 13.2 ± 0.5%;

[0014] S4: Detect the content of Amadori compounds and the flue gas of the cut tobacco samples obtained in steps S2 and S3, and record the hot air temperature and cylinder wall temperature of the cut tobacco in the thin plate cut tobacco drying process;

[0015] S5: Conduct sensory evaluation on the cut tobacco samples obtained in steps S2 and S3, and record the results of the sensory evaluation experiment;

[0016] S6: Finally, combine the chemical index of the content of Amadori compounds, the flue gas detection index and the sensory evaluation results to obtain the optimal hot air and cylinder wall temperatures.

[0017] Further, the content of Amadori compounds in the cut tobacco has the following relationship with the hot air temperature within a certain range: Let the hot air temperature be a; in the cut tobacco drying process, according to the predicted value y of the content of Amadori compounds in the cut tobacco a(Unit: μg / g) y a = -20.931a 2 + 4372.8a - 213594, coefficient of determination R 2 = 0.9981, calculate the temperature a (unit: °C), which is the hot air temperature to be determined.

[0018] Furthermore, the content of Amadori compounds in cut tobacco has the following relationship with the cylinder wall temperature within a certain range: Let the cylinder wall temperature be t; in the cut tobacco drying process, according to the predicted value y of the content of Amadori compounds in cut tobacco t (Unit: μg / g) y t = -23.57t 2 + 5812.6t - 343478, coefficient of determination R 2 = 0.9085, calculate the temperature t (unit: °C), which is the cylinder wall temperature to be determined.

[0019] Furthermore, the range of the hot air temperature is 96°C - 104°C.

[0020] Furthermore, the range of the cylinder wall temperature is 124°C - 132°C.

[0021] Furthermore, the Amadori compounds are: Fru-Ala (1-deoxy-1-L-alanine-D-fructose), Fru-Leu (1-deoxy-1-L-leucine-D-fructose), Fru-Ile (1-deoxy-1-L-isoleucine-D-fructose), Fru-Phe (1-deoxy-1-L-phenylalanine-D-fructose), Fru-Pro (1-deoxy-1-L-proline-D-fructose), Fru-Val (1-deoxy-1-L-valine-D-fructose), Fru-Trp (1-deoxy-1-L-tryptophan-D-fructose), Fru-Asn (1-deoxy-1-L-asparagine-D-fructose), Fru-Glu (1-deoxy-1-L-glutamic acid-D-fructose) and Glucosamine.

[0022] The beneficial effects of the present invention are as follows:

[0023] By detecting the content of Amadori compounds in cut tobacco to determine the cylinder wall temperature and the hot air temperature, the experimental results are consistent with the sensory evaluation results. Compared with the existing methods for determining the cylinder wall temperature and the hot air temperature, it is simpler, more efficient, more objective and more accurate.

[0024] The above description is only an overview of the technical solution of the present invention. In order to be able to understand the technical means of the present invention more clearly and implement it according to the content of the specification, the following is a detailed description of the preferred embodiments of the present invention as follows. Brief Description of the Drawings

[0025] Figure 1 is a graph showing the influence of cylinder wall temperature on the Amadori content;

[0026] Figure 2 is a graph showing the influence of hot air temperature on the Amadori content. Detailed Description of the Invention

[0027] The technical solutions of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0028] In addition, the technical features involved in different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0029] The present invention provides a method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the content of Amadori compounds, including the following steps:

[0030] S1: Use a drum-type thin plate cut tobacco dryer with a material flow rate of 5000 kg / h for drying cut tobacco. Set the cylinder rotation speed to 11 rpm, the cylinder wall temperature to 124 - 132 °C, and the hot air temperature to 96 - 104 °C;

[0031] S2: Keep the cylinder wall temperature fixed at 128 °C. Set the hot air temperatures to 96 °C, 98 °C, 100 °C, 102 °C, and 104 °C respectively to perform the thin plate cut tobacco drying process. Take samples after the moisture meter at the outlet of the cut tobacco dryer, and adjust the pressure and air volume to ensure that the outlet moisture content is 13.2 ± 0.5%;

[0032] S3: Keep the hot air temperature fixed at 100 °C. Set the cylinder wall temperatures to 124 °C, 126 °C, 128 °C, 130 °C, and 132 °C respectively to perform the thin plate cut tobacco drying process. Take samples after the moisture meter at the outlet of the cut tobacco dryer, and adjust the pressure and air volume to ensure that the outlet moisture content is 13.2 ± 0.5%;

[0033] S4: Detect the content of Amadori compounds and the flue gas of the cut tobacco samples obtained in steps S2 and S3, and record the hot air temperature and cylinder wall temperature of the cut tobacco during the thin plate cut tobacco drying process as follows:

[0034]

[0035] Table 1

[0036]

[0037] Table 2

[0038]

[0039] Table 3

[0040]

[0041] Table 4

[0042] S5: Sensory evaluation is carried out on the cut tobacco samples obtained in steps S2 and S3, and the results of the sensory evaluation experiment are recorded;

[0043] S6: As shown in Table 1, Table 2, Table 3 and Table 4, combining the chemical index of the Amadori compound content, the flue gas detection index and the smoking evaluation results shows that:

[0044] When the hot air temperature is too low (96 - 98 °C), the aroma permeability is poor. The smoking evaluation score is the highest at 100 - 102 °C. When the hot air temperature is 104 °C, the aroma quantity loss is large, the caramel aroma increases, and the irritation increases;

[0045] The content of the Amadori compound is the highest at 104 °C.

[0046] The cylinder wall temperature has a great influence on the smoking evaluation result. When the cylinder wall temperature is low (124 °C), the flue gas is low and the permeability is poor, but the flue gas state is good and the softness feeling is good.

[0047] When the cylinder wall temperature is too high (132 °C), the aroma quantity loss is large, and the burnt and bitter flavors are strong. The content of the Amadori compound is the highest at 124 °C.

[0048] The actual value of the Amadori compound content (μg / g) is the measured value of the cut tobacco after processing at the cylinder wall temperature t. The cylinder wall temperature t (°C) is the predicted value y of the Amadori compound content (μg / g) t According to

[0049] y t =-23.57t 2 +5812.6t - 343478, R 2 =0.9085. The calculated t value is also the actual processing value of the cylinder wall temperature. The relative standard error (%) is (actual value / predicted value - actual value) × 100% of the Amadori compound content (μg / g).

[0050] The actual value of the Amadori compound content (μg / g) is the measured value of the cut tobacco after processing at the hot air temperature a. The hot air temperature a (°C) is the predicted value y of the Amadori compound content (μg / g) a According to

[0051] y a =-20.931a2 +4372.8a - 213594, R 2 = 0.9981. The calculated value of a is also the actual processing value of the hot air temperature. The relative standard error (%) is (actual value / predicted value - actual value) × 100% for the Amadori compound content (μg / g).

[0052] Comparing the flue gas indicators, the results show that there is no obvious pattern in the experimental results of flue gas moisture and total particulate matter, indicating that the change ranges of the hot air and cylinder wall temperatures have no correlation with the contents of CO, tar, and nicotine.

[0053] Example 1

[0054] In the process parameters of cigarette specification A, the cylinder wall temperature is taken as 125 °C, the hot air temperature is 100 °C, the thin plate drying process is carried out, and samples are taken after the moisture meter at the outlet of the drying machine. The pressure and air volume are adjusted to ensure an outlet moisture content of 13.2 ± 0.5%; the Amadori compound content is detected, the flue gas is detected, and a sensory evaluation smoking experiment is carried out.

[0055] Example 2

[0056] In the process parameters of cigarette specification A, the cylinder wall temperature is taken as 127 °C, the hot air temperature is 100 °C, the thin plate drying process is carried out, and samples are taken after the moisture meter at the outlet of the drying machine. The pressure and air volume are adjusted to ensure an outlet moisture content of 13.2 ± 0.5%; the Amadori compound content is detected, the flue gas is detected, and a sensory evaluation smoking experiment is carried out.

[0057] Example 3

[0058] In the process parameters of cigarette specification B, the cylinder wall temperature is taken as 128 °C, the hot air temperature is 103 °C, the thin plate drying process is carried out, and samples are taken after the moisture meter at the outlet of the drying machine. The pressure and air volume are adjusted to ensure an outlet moisture content of 13.2 ± 0.5%; the Amadori compound content is detected, the flue gas is detected, and a sensory evaluation smoking experiment is carried out.

[0059] Example 4

[0060] In the process parameters of cigarette specification B, the cylinder wall temperature is taken as 128 °C, the hot air temperature is 101 °C, the thin plate drying process is carried out, and samples are taken after the moisture meter at the outlet of the drying machine. The pressure and air volume are adjusted to ensure an outlet moisture content of 13.2 ± 0.5%; the Amadori compound content is detected, the flue gas is detected, and a sensory evaluation smoking experiment is carried out.

[0061] The test results are as follows:

[0062]

[0063] Table 5

[0064]

[0065] Table 6

[0066] Results of the comparative sensory evaluation of smoking:

[0067] When the temperature of the cylinder wall is relatively low, the overall style treatment intensity is weak and there is a slight off-odor. Compared with Example 1, in Example 2, the aftertaste is slightly bitter and the loss of aroma amount is slightly larger than that in Example 1. The aftertaste of Example 1 is cleaner and the off-odor is less.

[0068] When the hot air temperature is relatively high, the smoke is delicate, with a good soft and smooth feeling, sufficient aroma amount, good aftertaste, and the aftertaste is acceptable. Example 4 is not as mild as Example 3, is more pungent, and the smoke is more volatilized and rising.

[0069] As shown in Table 5, it can be seen that the relative standard errors of the actual values and the predicted values of the Amadori compound content after drying the cut tobacco on the thin plate are all less than 6%. As shown in Table 6, by comparing the smoke indexes, the results show that there is no obvious pattern in the experimental results of the smoke moisture and the total particulate matter, indicating that the change ranges of the hot air and the cylinder wall temperature have no correlation with the contents of CO, tar, and nicotine.

[0070] Thus, as Figure 1-2 shown; using this y t =-23.57t 2 +5812.6t - 343478 to determine the processing temperature of the cylinder wall, and y a =-20.931a 2 +4372.8a - 213594 to determine the hot air processing temperature, the method is simple and reliable.

[0071] Then, the processed cut tobacco is made into cigarettes and subjected to industrial sensory evaluation, which basically meets the target requirements.

[0072] By comparing the smoke indexes, the results show that there is no obvious fluctuation in the smoke moisture and the total particulate matter content, and the nicotine content is within the qualified range.

[0073] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope recorded in this specification.

[0074] The above-described embodiments only represent several implementation manners of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the invention patent should be subject to the appended claims.

Claims

1. A method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the content of Amadori compounds, characterized in that, It includes the following steps: S1: Use a drum - type thin - plate tobacco dryer with a material flow rate of 5000 kg / h to dry the cut tobacco, and set the cylinder rotation speed at 11 rpm; S2: Keep the cylinder wall temperature constant at 128 °C. Set multiple groups of hot - air temperatures and repeat the thin - plate tobacco drying process. Take samples after the moisture meter at the dryer outlet, and adjust with pressure and air volume to ensure the outlet moisture content is 13.2 ± 0.5%; S3: Keep the hot - air temperature constant at 100 °C. Set multiple groups of cylinder wall temperatures and repeat the thin - plate tobacco drying process. Take samples after the moisture meter at the dryer outlet, and adjust with pressure and air volume to ensure the outlet moisture content is 13.2 ± 0.5%; S4: Detect the content of Amadori compounds and conduct flue - gas detection on the cut tobacco samples obtained in steps S2 and S3, and record the hot - air temperature and cylinder wall temperature during the thin - plate tobacco drying process; S5: Conduct sensory evaluation on the cut tobacco samples obtained in steps S2 and S3, and record the results of the sensory evaluation experiment; S6: Finally, combine the chemical index of Amadori compound content, flue - gas detection index and evaluation results to obtain the optimal hot - air and cylinder wall temperatures.

2. The method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the Amadori compound content as claimed in claim 1, wherein, The content of Amadori compounds in cut tobacco has the following relationship with the hot air temperature within a certain range: Let the hot air temperature be a; in the cut tobacco drying process, the predicted value y of the content of Amadori compounds in cut tobacco a (unit: μg / g) y a =-20.931a 2 +4372.8a - 213594, the coefficient of determination R 2 =0.9981, calculate the temperature a (unit: °C), which is the hot air temperature to be determined.

3. The method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the Amadori compound content as claimed in claim 1, wherein The content of Amadori compounds in cut tobacco has the following relationship with the cylinder wall temperature within a certain range: Let the cylinder wall temperature be t; in the cut tobacco drying process, according to the predicted value yt (unit: μg / g) of the content of Amadori compounds in cut tobacco, yt = -23.57t 2 + 5812.6t - 343478, and the coefficient of determination R 2 = 0.9085. Calculate the temperature t (unit: °C), which is the cylinder wall temperature to be determined.

4. The method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the Amadori compound content as claimed in claim 1, wherein The range of the hot - air temperature is 96 °C - 104 °C.

5. The method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the Amadori compound content as claimed in claim 1, characterized in that, The range of the cylinder wall temperature is 124 °C - 132 °C.

6. The method for determining the hot air and cylinder wall temperatures in the cut tobacco drying section based on the Amadori compound content as described in claim 1, characterized in that The Amadori compounds are: Fru - Ala (1 - deoxy - 1 - L - alanine - D - fructose), Fru - Leu (1 - deoxy - 1 - L - leucine - D - fructose), Fru - Ile (1 - deoxy - 1 - L - isoleucine - D - fructose), Fru - Phe (1 - deoxy - 1 - L - phenylalanine - D - fructose), Fru - Pro (1 - deoxy - 1 - L - proline - D - fructose), Fru - Val (1 - deoxy - 1 - L - valine - D - fructose), Fru - Trp (1 - deoxy - 1 - L - tryptophan - D - fructose), Fru - Asn (1 - deoxy - 1 - L - asparagine - D - fructose), Fru - Glu (1 - deoxy - 1 - L - glutamate - D - fructose) and Glucosamine.

Images