密集烘烤過程中煙葉含水量與形態(tài)變化關(guān)系研究
發(fā)布時間:2019-08-26 來源: 短文摘抄 點擊:
摘 要:試驗以湖南郴州煙區(qū)所產(chǎn)云煙87品種中部葉為試驗材料,對密集烘烤過程中煙葉含水量及形態(tài)參數(shù)的變化進(jìn)行測量,通過相關(guān)性和回歸分析探究烘烤過程中煙葉水分含量與形態(tài)變化之間的關(guān)系。結(jié)果表明:全葉、葉片和主脈含水量與橫向、縱向和葉面積收縮率以及橫向卷曲度、主脈體積5項形態(tài)指標(biāo)均呈顯著或極顯著負(fù)相關(guān),全葉和葉片含水量與縱向卷曲度、主脈厚度及葉片體積呈顯著或極顯著負(fù)相關(guān)關(guān)系,葉片厚度與煙葉各項含水量指標(biāo)的相關(guān)性均未達(dá)到顯著水平;回歸分析結(jié)果表明,煙葉含水量與各項形態(tài)參數(shù)的擬合程度較好,均達(dá)到極顯著或顯著水平,說明可依據(jù)煙葉形態(tài)變化判斷烘烤過程中葉片、主脈和全葉的含水量。
關(guān)鍵詞:密集烤房;煙葉烘烤;含水量;形態(tài);相關(guān)性
中圖分類號:S576 文獻(xiàn)標(biāo)識碼:A DOI 編碼:10.3969/j.issn.1006-6500.2018.10.014
Abstract: The middle leaves of Yunyan 87 planted in Chenzhou tobacco growing area of Hunan province were used as test materials, the moisture content and morphological parameters of tobacco leaves during bulk curing process were measured, and the relationship between moisture content and morphological changes were studied through correlation and regression analysis. The results showed that the water content of the whole leaf, leaf and main vein had significant or very significant negative correlations with the 5 morphological indexes of vertical shrinkage,horizontal shrinkage, area shrinkage,transverse curvature and main vein volume. The water content of whole leaf and leaf had a significant or very significant negative correlation with vertical rolling, main vein thickness and leaf volume. The correlation between leaf thickness and moisture content of tobacco leaves did not reach a significant level. The results of regression analysis showed that the water content of tobacco leaves was well fitted with all morphological parameters, reaching a very significant or significant level, indicating that the moisture content of leaves, main veins and whole leaves could be judged according to the morphological changes.
Key words: bulk curing barn;tobacco flue-curing;moisture content;morphology;relevance
隨著我國煙葉烘烤設(shè)備的不斷演變與發(fā)展,密集烤房以節(jié)能、省工、烤后煙葉質(zhì)量優(yōu)等特點逐漸滿足了當(dāng)前煙葉烘烤現(xiàn)代化、規(guī);I(yè)化的發(fā)展趨勢[1-3]。然而高質(zhì)量烤后煙葉的產(chǎn)出仍是基于烘烤操作人員對于烤中煙葉狀態(tài)的精準(zhǔn)判斷,輔以烘烤工藝技術(shù)的優(yōu)化。煙葉在密集烘烤過程中水分含量的變化與生理代謝密切相關(guān)[4],而煙葉形態(tài)的變化在一定程度上反映了煙葉失水干燥的狀態(tài),烘烤過程中也通常以形態(tài)變化來判斷煙葉的失水程度[5],因此對于密集烘烤過程中煙葉含水量與形態(tài)變化之間關(guān)系的細(xì)化研究具有重要意義,F(xiàn)有研究大多集中在針對煙葉烘烤過程中的水分或形態(tài)變化探究,謝鵬飛等[6]和王濤等[7]研究發(fā)現(xiàn)云煙87中部葉的相對含水量在烘烤過程前期失水速度慢,中期失水速度快,煙葉厚度收縮率在干筋期之前一直呈現(xiàn)較大變化,煙葉收縮率和卷曲度在烘烤前期變化幅度較小,中期相對劇烈,后期又逐漸減緩;魏碩等[8]研究了上部葉帶莖烘烤過程中水分與形態(tài)變化之間的關(guān)系,結(jié)果表明葉片厚度收縮率與全葉含水率、葉片含水率和自由水含量呈極顯著負(fù)相關(guān),主脈直徑收縮率與煙葉含水率、主脈含水率及自由水含量呈極顯著負(fù)相關(guān)關(guān)系。但有關(guān)烤煙調(diào)制過程中水分含量與宏觀形態(tài)變化關(guān)系的相關(guān)研究鮮有報道。
本研究以湖南濃香型煙葉產(chǎn)區(qū)郴州煙葉為試驗材料,研究煙葉在密集烘烤過程中葉片、主脈、全葉含水量與煙葉收縮率、煙葉卷曲度、葉片厚度、主脈厚度、葉片體積、主脈體積等形態(tài)學(xué)指標(biāo)之間的相關(guān)性,旨在為烘烤過程中煙葉含水量的精準(zhǔn)判斷提供一定理論依據(jù),同時為密集烘烤工藝的優(yōu)化奠定基礎(chǔ)。
1 材料和方法
1.1 試驗區(qū)概況
試驗于2017年在湖南省桂陽縣正和煙草工作站進(jìn)行。試驗田土壤類型為典型水稻土,肥力中等。供試烤煙品種為云煙87,于3月14日移栽,田間種植株行距為50 × 110 cm;田間管理按照當(dāng)?shù)貎?yōu)質(zhì)烤煙生產(chǎn)技術(shù)規(guī)范進(jìn)行。煙葉烘烤選取氣流下降式普通密集烤房,裝煙室為2路3層設(shè)計,規(guī)格為長×寬×高=8.0 m×2.8 m×3.4 m,烘烤能力1.33 hm2,循環(huán)風(fēng)機(jī)功率為2.2 kW。
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