烤烟烟夹烘烤过程中叶间隙风速的研究

　　摘 要：为了解散叶烘烤过程中烟叶不同位点的叶间隙风速的变化以及影响风速变化的主要因素，利用风速仪对中棚烟叶距离加热室1，3，5，7 m处的8个位点的叶间隙风速进行实时监测，同时记录烤房的干湿球温度，并于烘烤开始后每隔4 h取1次样，测定叶片与叶脉的含水率。结果表明：烘烤过程中8个位点叶间隙风速差异较大，其中6号位点的风速始终处于较低水平；不同烘烤阶段各位点风速的变化大体表现为先降后升的趋势；湿球温度在整个烘烤过程中对叶间隙风速的影响最大，直接通径系数为-0.974 9，叶片含水率对叶间隙风速也有较大影响，直接通径系数为0.404 4。在烘烤中可以通过控制烟叶含水率与湿球温度等来调控叶间隙风速的变化，并进一步改善烟叶质量。
　　关键词：散叶烘烤；叶间隙风速；烘烤阶段；通径分析
　　中图分类号：S573 文献标识码A DOI 编码：10.3969/j.issn.1006-6500.2017.07.023
　　Research on Wind Speed of Leaves Gap in Tobacco-clamp Curing Process
　　ZHANG Baoquan1， CHEN Xiaoxiang1， MA Liujun1， CUI Qingwei2， ZHENG Dengfeng2， CAO Tingmao2， DAI Changming2， JIANG Minggui2， LIU Qiong2
　　（1. China Tobacco Zhejiang Industrial Limited Company，Hangzhou， Zhejiang 310004， China； 2. Bijie Tobacco Company of Guizhou Province， Bijie， Guizhou 551700， China）
　　Abstract： In order to study the changes of wind speed of tobacco leaves gap in curing process and the main factors that affect the wind speed change， in middle layer the leaves gap wind of 8 loci， which were from the heating chamber 1， 3， 5， 7 m， were real time monitored using anemometer in lose-leaf curing process， and the wet bulb temperature and dry bulb temperature were recorded in curing process. Then the samples were taken each 4 h since beginning， and the water content of leaf blade and main veins were determined. The results showed that there was a quite difference of leaves gap wind among the 8 loci in curing process， of which the wind speed of 6 th loci was always at a low level， the change of wind speed ever loci was more complex in different curing stage， however， the tendency of most loci was ascend first and then descend. And the wet bulb temperature had the greatest influence on leaf gap wind speed in the curing process， the direct path coefficient was -0.974 9， the leaf water content also had a greater influence on leaf gap wind speed， the direct path coefficients was 0.404 4. In the curing process， the leaf gap wind speed could be controlled by controlling the moisture content of the leaves and the wet bulb temperature， and this can be used to improve the quality of tobacco leaves.
　　Key words： lose-leaf curing； wind speed of leaf gap； curing stage； path analysis
　　烟叶密集烘烤利用循环风机使热空气在烤房内不断流动，进而控制烟叶的变黄与失水[1-3]。烘烤过程中热风将烟叶内部排出的水分带走，风速越大烟叶水分被带走的效率就越高[4]。烘烤过程中葉间隙风速的大小对烟叶外观质量与感官质量以及化学成分的形成有着重要影响[5-8]。宫长荣等[9]研究表明，烘烤过程中叶层间风速在变黄阶段、定色阶段与干筋阶段为0.22±0.05，0.35±0.12，0.40±0.17 m·s-1时烤后烟外观质量较好。詹军等[7-8]研究表明，适当降低干筋期风机转速能明显改善烟叶的香气质量，且干筋前期降低风机转速对香气物质含量的影响相对于后期更大。马力等[10]研究表明，装烟密度和变黄期风机转速对烟叶总氮和烟碱含量的影响分别达到极显著水平，前人的研究对于烟叶质量的形成与经济价值的彰显取得了一定的成效[11-17]。现行密集烤房的循环风机只设置2个频率，对烟叶质量的形成有一定的影响[18-21]。烘烤过程中叶间隙风速的变化除受循环风的影响外，还受到烟叶与空气性质的影响，然而这些因素对烟叶风速的影响的研究鲜见报道。因此，对密集烘烤过程中各阶段、各位点的风速变化以及影响因素进行研究，可为实现烤烟精准烘烤提供一定的理论依据。

相关热词搜索：烤烟 风速 烘烤 间隙 过程