带茎烘烤的烤烟上部叶的水分散失

研究了上部烟叶带茎采收(每片叶带6cm长的烟茎砍收,烟叶分别位于砍下茎杆的顶端中部和底部)烘烤时烟叶中的水分运输和散失规律。结果表明:烘烤过程中烟叶各部位的含水率随烘烤时间的推进而显著下降,茎杆中的水分一部分由于高温而散失。茎杆中的水分能输运到叶片中,并且有一部分水分从茎杆运输到叶脉。水分从茎杆到叶脉,再到叶基部、叶中部、叶尖部的运输较通畅。从烟叶整体的水分散失和运输趋势来看,烟叶位于砍下茎杆底部的处理方法比烟叶位于砍下茎杆顶部和中部的处理方法更有利于提高烤烟的烘烤品质。

Dehydration of Upper Leaf with Stalk During Flue-curing

The moisture transport and dissipation in and from the upper leaf of flue-cured tobacco harvested together with 6cm long stalk (leaf at the top, middle and bottom of stalk respectively) were studied, the results showed that during flue-curing, the moisture content in all parts of leaf prominently decreased with the advance of curing time; some of the moisture in stalk lost because of high temperature and some was transported to vein and lamina, and the transport of moisture from stalk to vein and then to base, middle and tip parts of leaf was unobstructed. According to the whole moisture dissipation and transport trend of leaf, the curing quality of leaf at the bottom of stalk was better than that at the top or middle of stalk.