厦门卷烟厂白肋线工艺课件

May, at Xiamen Burley ProcessBurley Process Presented by K. H. CHO Presented by K. H. CHO at Xiamenat Xiamen May, 2008May, 2008 May, at Xiamen Leaf curingLeaf curing Leaf type Drying method Drying temperature Drying duration BurleyAir- cured Ambient, shade 3-12 wks VirginiaFlue- cured 90 170oF5-7 days OrientalSun- cured Sun light 4 wks May, at Xiamen Flue cured leafFlue cured leaf Respiration in the primed leaf is arrested by the controlled desiccative dehydration during flue-curing which causes enzyme inactivation. High total sugar contents (high reducing sugar) Low Amino nitrogen Low total nitrogen Flue-cured tobacco has amino acids and reducing sugars and amino acids react directly with reducing sugars in leaf to form amino acid-sugar compounds. May, at Xiamen Air cured leafAir cured leaf Allows the enzyme to continue the hydrolysis results in Most of sugars are consumed More amino acids More ammonia generating compounds Still left protein May, at Xiamen Cured BurleyCured Burley No sugar Due to air cured (natural air for 3 12 wks) Much dryer & full aroma than Virginia Absorbs flavors fairly rapidly Fairly porous Burns slowly Color: light brown to mahogany May, at Xiamen May, at Xiamen Smoke pH & sugar content In air-cured tobaccos the pH of the smoke is generally alkaline and flavor effect of nicotine is a harshness (choking and unpleasant) In the case of tobaccos containing sugars (flue- cured, oriental), the tobacco is weakly acidic, the effect of nicotine is greatly modified and the harshness is dramatically reduced This same effect is often achieved by addition of sugars to air-cured tobacco to “mellow” the smoke or blending of air-cured tobaccos with flue-cured and oriental May, at Xiamen Burley heat treatment & Maillard reactionBurley heat treatment & Maillard reaction May, at Xiamen AT (Ammonia Technology)AT (Ammonia Technology) DAP (Diammonium phosphate) Ammonia gas UREA May, at Xiamen some infosome info RJR started with CAMEL (1915) just blending Burley with Virginia and Oriental Shortly after American Tobacco applied casing to Burley before blending with Virginia and Oriental Called “to make it smoke like Virginia” Sugars, cocoa, licorice, glycerin Heavy casing had to dry heat treatment LUKY STRIKE: “Its Toasted” May, at Xiamen Maillard reactionMaillard reaction The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat In Burley, Millard reaction generates pyrazines May, at Xiamen Foods with Maillard reactionsFoods with Maillard reactions the browning of bread and toast caramel made from milk and sugar the flavor of roast meat the color of beer, chocolate, coffee, maple syrup the color of dried or condensed milk May, at Xiamen Burley heat treatmentBurley heat treatment May, at Xiamen Soft & hard drying - Burley heat treatmentSoft & hard drying - Burley heat treatment May, at Xiamen Apron dryer & conventional rotary dryerApron dryer & conventional rotary dryer May, at Xiamen Apron dryerApron dryer May, at Xiamen Other infoOther info Hold down conveyor Blow holes Soaking before feed (min 5 min) Sliding chute Carpet depth on apron dryer: 8 12 cm Tobacco temperature profile: Linear T Drying zone supply air T: 90 120oC Cooling zone supply air: 35oC Reordering zone supply air: 45 55oC May, at Xiamen Invert sugar for casingInvert sugar for casing a variety of sugar consists of a mixture of dextrose and levulose (fructose) found naturally in fruits produced artificially by the inversion of cane sugar (sucrose) Reducing sugars include glucose, fructose, glyceraldehyde, lactose, arabinose and maltose. May, at Xiamen Fructose and Maillard ReactionFructose and Maillard Reaction Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids. Because of fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occurs more rapidly than with glucose. Therefore, fructose potentially may contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds. May, at Xiamen American Tobacco - 1992 May, at Xiamen DMP: 2,5