摘要
烘烤环境的动态变化与烟叶的生理生化变化直接相关,影响甚至决定着烤后烟叶的质量。系统地介绍了温湿度、酶、微生物、微波、气体组分和烤房设备等烘烤环境因子在烤烟烘烤过程中的效应,并对以后烘烤环境因子的研究方向作了探讨。
The dynamics of curing environment relate strongly with physiological and biochemical changes in tobacco leaves. They may influenced or even decide quality of flue-cured tobacco leaves. The effects of temperature and humidity, enzyme, microbes, microwave on flue-cured tobacco leaves during curing process was discussed and future research focus were also discussed.
出处
《中国烟草学报》
EI
CAS
CSCD
2007年第4期70-74,共5页
Acta Tabacaria Sinica
基金
国家烟草专卖局基金项目"烤烟适度规模种植配套烘烤设备研究与推广应用"(110200302007)
