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前言近几年在烤烟中存在着堆积烘烤对烟叶香味品质的影响问题,因此需重新考虑香味品质与烘烤条件的关系。各试验场对烤烟烘烤的风量,以装烟量和温度为中心,对其内在品质有联系的因素作了共同的研究。与此同时,原料本部也在烟区作了相同的试验,其结果基本摸清了吹风条件与内在品质的关系。从内在品质来观察风量,装烟量的适宜范
Preface There is a problem of the effect of stack baking on the flavor and quality of tobacco leaves in flue-cured tobacco in recent years. Therefore, it is necessary to reconsider the relationship between flavor quality and baking conditions. The test site of the baking flue gas volume to the amount of tobacco and temperature as the center, its intrinsic quality of the factors linked to a common study. At the same time, the raw materials headquarters also made the same test in the tobacco area, the results of the basic understanding of the relationship between hair and internal quality. From the internal quality to observe the amount of air, the appropriate amount of installed capacity Fan