该论文来源于网络,本站转载的论文均是优质论文,供学****和研究使用,文中立场与本网站无关,版权和著作权归原作者所有,如有不愿意被转载的情况,请通知我们删除已转载的信息,如果需要分享,请保留本段说明。 摘 要:为进一步提高烟叶烘烤质量,增加烟农种烟收益,试验针对密集烘烤关键温度点54℃,研究了4种稳温时间对烤后烟叶等级质量、物资成本投入以及经济效益的影响。结果表明:54℃稳温24和36 h能够显著改善烤后烟叶等级质量和评吸质量,但二者相比,稳温24 h的投入产出比更低,提高了烟农种烟经济收益。因此,54℃稳温24 h的综合经济效益更好。 关键词:密集烘烤;54℃稳温时间;等级质量;经济效益 中图分类号:S572 文献标识码:A 文章编号:1006-060X(2020)10-0083-03 Abstract: In order to further improve the quality of flue-cured tobacco leaves and increase the income of tobacco farmers, the authors have researched effects of four kinds of processing periods at 54℃ constant temperature on grade quality of tobacco, input of material cost and economic benefits. The results show that maintaining 24 h and 36 h at 54℃ constant temperature can improve grade quality and sensory qualities of flue-cured tobacco leaves significantly. But the input-output ratio (return on investment) of maintaining 24 h is lower, increasing the economic benefits of tobacco farmers. Therefore it is a better option to maintain 24 h at 54℃ for increasing comprehensive economic benefits. Key words: bulk curing; time of 54℃constant temperature; grade quality; economic benefits 烤烟田间成熟采收之后,密集烤房不同烘烤工艺直接影响烤后烟叶品质[1-2]。近年来国内各烟区针对三段式烘烤工艺中温湿度、稳温时间、风速等烘烤环境因子进行了很多研究,形成了适合当地的配套优化烘烤工艺[3-5]。其中一些研究报道,延长54℃的烘烤时间可以有效增加烤烟美拉德反应产物中致香物质的组成和含量,对感官评吸质量