当前位置: 首页 > 文章 > 贵州烤烟三段式烘烤法的影响因素 贵州农业科学 2009,37 (7) 41-43
Position: Home > Articles > The Factors of Affecting Tobacco Baking Quality by Using the Three-step Technology in Guizhou Guizhou Agricultural Sciences 2009,37 (7) 41-43

贵州烤烟三段式烘烤法的影响因素

作  者:
卢贤仁;李国彬
单  位:
贵州省烟草科学研究所
关键词:
烤烟;三段式烘烤;烟叶变化;温度;湿度;烧火加热
摘  要:
贵州是全国优质烤烟种植的最适宜区之一,烤烟烟叶烘烤普遍采用三段式烘烤工艺,但实际生产中存在重生产轻烘烤、烘烤技术没有得到很好的推广落实等问题。为了能对生产提供参考,结合生产实际,从烟叶变化、温湿度和烧火加热三方面介绍了三段式烘烤法在密集烤房中的综合运用。
译  名:
The Factors of Affecting Tobacco Baking Quality by Using the Three-step Technology in Guizhou
作  者:
LU Xian-ren,LI Guo-bin(Guizhou Tobacco Institute,Guiyang,Guizhou 550003,China)
关键词:
tobacco;three-step technology;tobacco leaf change;temperature;humidity;heating
摘  要:
Guizhou province is one of the optimum planting areas for producing tobacco with good quality in China.The three-step baking technology is generally used but the three-step baking technology is not popularized and implemented seriously.The paper introduces the integrated application of the three-step baking technology in a compacted hot chamber from three aspects of tobacco leaf change,temperature and humidity,and heating according to the actual situation to provide a reference for tobacco production in Guizhou.

相似文章

计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊