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定长切丝技术在细支卷烟生产中的应用 被引量:26

Application of controlled strand length cutting technology to slim cigarette manufacturing
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摘要 为提高细支卷烟物理指标和主流烟气化学指标的稳定性,采用了不同于常规切丝的定长切丝模式进行切丝以降低烟丝的特征尺寸、提高烟丝结构的均匀性,对比分析了不同切丝模式对细支卷烟烟丝结构、物理指标、主流烟气化学成分等的影响。结果表明:与常规切丝模式相比,①40 mm定长切丝模式未对切后叶丝的宽度产生明显影响,烟丝的中丝率、短丝率明显提高,特征尺寸下降了40.19%,碎丝率和填充值变化不大,烟丝均匀性明显改善;②制丝过程造碎略有增加,出丝率下降0.18%,细支卷烟机台作业效率明显提高,总剔除率和空头剔除率明显下降;③细支卷烟中部烟支密度均匀性、物理指标稳定性和主流烟气指标批间的稳定性明显提高,其中单支质量、开放吸阻的标准偏差均值分别降低13.2%、12.0%,焦油、烟碱、CO的批间极差分别降低54.0%、65.5%和21.1%,标准偏差分别降低53.0%、44.4%和56.8%;④随着质量稳定性的提高,每口抽吸的感官差异变小。 In order to improve the consistency of physical indexes and chemical components in mainstream smoke of slim cigarette, controlled strand length cutting was adopted to reduce the characteristic size of cut tobacco and promote the uniformity of cut tobacco structure. The effects of different cutting modes on the cut tobacco structure, physical indexes of cigarettes and chemical components in mainstream cigarette smoke were comparatively analyzed. The results showed that: 1) The 40 mm strand length cutting mode did not obviously affect the width, short strand proportion and filling value of cut strips, it increased the medium and short strand proportions in cut tobacco and reduced its characteristic size by 40.19%. The uniformity of cut tobacco structure was promoted apparently. 2) The breakage of cut tobacco increased slightly during primary processing, cut tobacco yield decreased by 0.18%, total rejecting rate and loose end cigarette rejecting rate reduced obviously, and the efficiency of cigarette maker improved remarkably. 3) The uniformity of cigarette density in middle of slim cigarette and the consistency of physical indexes of cigarette and chemical components in mainstream cigarette smoke were promoted distinctly, and the average values of standard deviations of individual cigarette weight and draw resistance decreased by 13.2% and 12.0%, respectively;the inter batch range of tar, nicotine and CO decreased by 54.0%, 65.5% and 21.1%, their standard deviations reduced by 53.0%, 44.4% and 56.8%, respectively. 4) The sensory difference between puffs diminished with the promotion of quality consistency.
作者 朱成文 郝喜良 沈晓晨 徐如彦 刘曙光 芮金生 王仰勋 李建英 成涛 吴佳 ZHU Chengwen;HAO Xiliang;SHEN Xiaochen;XU Ruyan;LIU Shuguang;RUI Jinsheng;WANG Yangxun;LI Jianying;CHENG Tao;WU Jia(China Tobacco Jiangsu Industrial Co., Ltd., Nanjing 210019, China)
出处 《烟草科技》 EI CAS CSCD 北大核心 2019年第3期86-91,共6页 Tobacco Science & Technology
关键词 定长切丝 细支卷烟 烟丝结构 物理指标 主流烟气 Controlled strand length cutting Slim cigarette Cut tobacco structure Physical index Mainstream cigarette smoke
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