Effect of two-stage dehydration on retention of characteristic flavor components of flue-cured tobac

来源 :中国烟草学会2017年学术年会 | 被引量 : 0次 | 上传用户:liu716313
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  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.
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