Effect of two-stage dehydration on retention of characteristic flavor components of flue-cured tobacco in rotary dryer
Two-stage dehydration method of flue-cured tobacco in rotary dryer was experimentally evaluated and compared to the single-stage dehydration process.The characteristic flavor components in dried cut tobacco,including major Maillard reaction compounds and carotenoid degradation products,as well as drying rate were analyzed for different two-stage dehydration operations.The results showed that both the pre-drying temperature and intermediate moisture content had a significant effect on the overall drying rate of cut tobacco during two-stage drying.On the other hand,the retention of characteristic flavor components in tobacco,especially Maillard reaction compounds retention,was influenced significantly by the final drying temperature as well as intermediate moisture content.The 10℃ increase in the final drying temperature from 100 to 110℃ reduced the retentions of Maillard reaction compounds and carotenoid degradation products by 14.5 and 9.4%,respectively.Change of intermediate moisture contents from 19 to 15%reduced the Maillard reaction compounds retention by 14.7%.Given the consideration of characteristic flavor components” retention and drying process efficiency,two-stage dehydration of cut tobacco in rotary dryer could reach a better performance as compared with the single-stage dehydration.The cylinder-wall temperature combination of 140/100℃ with the 17%intermediate moisture content could be used as the optimal two-stage condition for the investigated flue-cured tobacco.
flue-cured tobacco rotary dryer two-stage drying
W.K.Zhu Y.Wang L.Y.Chen Z.G.Wang B.Li B.Wang
Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou,China Institute of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou,China
国内会议
北京
英文
1621-1629
2017-11-01（万方平台首次上网日期，不代表论文的发表时间）