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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.

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