密集烘烤工艺对烤后烟叶等级质量及烘烤效益的影响

摘要

以南江3号为试材，采用不同密集烘烤工艺，研究其对烤后烟叶等级质量及烘烤效益的影响。结果表明，中部叶采用 T2（即变黄温、湿度为37℃和35℃，定色温、湿度为48℃和37℃，干筋温、湿度为65℃和42℃）、上部叶采用 T5（变黄温、湿度为36℃和34℃，定色温、湿度为48℃和36℃，干筋温、湿度为65℃和42℃）进行烘烤时，其烤后烟叶上等烟比例最高，杂色烟比例低，收购均价高，烘烤成本低，烘烤效益最好。%Using Nanjiang 3 as material,the effects of different bulk curing technologies on grade quality of cured tobacco leaf and baking benefits were studied.The results showed that the middle leaves under T2 (the yellow temperature and humidity of 37℃ and 35℃,the color temperature and humidity of 48℃ and 37℃,the dry temperature and humidity of 65℃ and 42℃)and the upper leaves under T5 (the yellow tem-perature and humidity of 36℃ and 34℃,the color temperature and humidity of 48℃ and 36℃,the dry tem-perature and humidity of 65℃ and 42℃)could get the highest rate of high class,lower rate of variegated, higher price,lower baking costs and the best baking benefits.