Abstract
Effect of different circulating fan speed on sensory quality,grade and chemical component of flue-cured tobacco leaves was studied to enhance the quality and flavor of flue-cured upper tobacco leaves of Nanjiang 3 by controlling the circulating fan speed during baking process.The results showed that baking until 52℃ by 1 450 r/min,960 r/min during 52~60℃,720 r/min after 60℃ till the end of bake could all improve the quality grades,sensory quality,chemical components harmony and flavor of tobacco leaves.
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Claims 1
Claim · model-written summary
The staged fan-speed schedule improved tobacco quality grades, sensory quality, chemical harmony and flavor.
- Taxon
- tobacco
Nicotiana tabacume0 - Material
- Nanjiang 3t0
- Treatment
- baking until 52℃ by 1 450 r/min,960 r/min during 52~60℃,720 r/min after 60℃ till the end of bakee0
- Outcome
- quality grades,sensory quality,chemical components harmony and flavore0
- Direction
- improvee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“baking until 52℃ by 1 450 r/min,960 r/min during 52~60℃,720 r/min after 60℃ till the end of bake could all improve the quality grades,sensory quality,chemical components harmony and flavor of tobacco leaves”
t0“Nanjiang 3”
The same questions in other papers
tillage · quality: general · Nicotiana tabacum (tobacco)Positive and negative results
1 paper in the same direction as this paper · 4 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- no effect
- negative
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.