Biological, biochemical and chemical processes taking place during artifical drying of green-tobacco
1991
Devaine Kurucz, M. | Szigeti, K.
Drying was carried out in a Type MICRO-20 microdryer. Experiments continued for 3 years and analyses were extended over loss of weight, moisture content and, in the freeze-dried samples, starch reducing sugar, protein/nitrogen, chlorophyll, total alkaloid, neophytadiene content and n-hexane extract. The weight-loss upon drying, the CO2 content of the air in the drying chamber and changes in the chemical properties were thoroughly examined. Extension of colouring caused a significant reduction of the sugar content. Thus, colour fixing has to be done by bringing forward the sugar decomposition, but before browning would start, or else the greenish hue would be maintained on the tobacco. In case the humidity of air in the drying chamber could not be correctly retained and the moisture content of tobacco calculated for wet weight then would be reduced below 65 o/o, further in colour would not occur.
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