制丝关键工序对细支卷烟燃烧温度及主流烟气成分的影响

为探索制丝关键工序与细支卷烟品质的关系,分析了切丝宽度以及烘丝工艺对于细支卷烟燃烧温度、烟气成分以及感官质量的影响,并对主流烟气成分释放与细支卷烟燃烧温度的关系做了探讨。结果表明,KLD薄板烘丝较HXD气流烘丝的感官质量更好;此外,低切丝宽度会导致细支卷烟产品燃烧锥温度、焦油、以及危害性指数的上升,但同时也会增加烟气香味成分含量,提高卷烟香气量和满足感。 

Effects of key process steps on burning temperature and chemical components in mainstream smoke of slim cigarettes

Effects of cutting width and drying process on burning temperature, mainstream smoke (MMS) and sensory quality of slim cigarettes were investigated. Relationship between chemical components in MMS and burning temperature was discussed. Results showed that steam-heated cylinder drier (KLD) was better as for sensory quality than high expansion lamina dryer (HXD). Small cutting width resulted in a rise in burning temperature, tar and hazard index, as well as an increase in the aroma quantity and sensory satisfaction.