Technological and Technical Development of Tobacco Drying
Technological and Technical Development of Tobacco Drying
Technological and Technical Development of Tobacco Drying
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Air dem<strong>and</strong>,<br />
[kg/kg wate<br />
Heat dem<strong>and</strong>,<br />
[kJ/kg water<br />
90<br />
80<br />
70<br />
60<br />
50<br />
40<br />
30<br />
20<br />
10<br />
0<br />
6000<br />
5000<br />
4000<br />
3000<br />
2000<br />
1000<br />
new<br />
technology<br />
conventional<br />
technology<br />
8 32 56 72 92 104 124 136<br />
0<br />
Curing time, T [h]<br />
Figure 3. Variation <strong>of</strong> the air dem<strong>and</strong> <strong>of</strong> curing.<br />
new<br />
technology<br />
conventional<br />
technology<br />
8 32 56 72 92 104 124 136<br />
Curing time, T [h]<br />
Figure 4. Variation <strong>of</strong> the heat requirement <strong>of</strong> curing.<br />
The main aim was to monitor the influence <strong>of</strong> different practical features on the important quality<br />
characteristics. Fulfilling this requirement, I arranged to study altogether four curing cycles on two farms,<br />
applying a conventional <strong>and</strong> an advanced technology at the same time.<br />
Four samples were taken from each curing barn <strong>and</strong> transported to the local quality-testing laboratory <strong>of</strong><br />
the tobacco processing company, where the four most important internal components were identified<br />
(carbohydrate, reducing, sugar, total nitrogen, nicotine). In addition they measured the moisture content.<br />
The results <strong>of</strong> the analytical work are summarized in Table 2.