【摘要】 为了研究密集烤房内不同位置对烟叶烘烤过程中水分变化的影响，以K326为试验材料，对烘烤过程中的温湿度及叶片水分变化进行动态监测，并对烤后烟叶的外观质量、常规化学成分、感官质量等进行测定分析。结果表明，气流上升式密集烤房中，底层近加热室2 m位置烟叶烘烤过程失水最快，顶层近大门2 m位置烟叶烘烤过程失水最慢。对于中部叶，失水干燥慢的处理烤后烟叶外观质量较好、嗅香明显、化学成分协调，感官评吸质量好，特征风格突出，工业可用性显著增强。更多还原

【Abstract】 In order to study the effect of different baking positions of intensive baking room on the moisture change of tobacco leaves during curing, the variety K326 was used as the tested material. The temperature and humidity and leaf moisture change during baking were monitored dynamically, and the appearance quality, conventional chemical composition and sensory quality of tobacco leaves after baking were measured and analyzed. The results showed that the loss of water was the fastest in the bottom layer, which was 2 meters from the heating room, and the slowest in the top layer, which was 2 meters from the door. For the middle leaf, the leaves treated with slow water loss and drying had better appearance quality, obvious smell, coordinated chemical composition, good sensory evaluation quality, prominent characteristics and style, and significantly enhanced industrial usability.更多还原