Određivanje vlažnosti u duhanskoj sirovini i cigareti

master's thesis

• Title (english): Determining of moisture in raw tobacco and cigarette
• Author: Josipa Bogdan
• Mentor: Zorislav Đaković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); Zagreb
• Defense date and country: 2004-10-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tehnologija izrade cigareta uključuje proces pripreme duhana, izrade cigareta i pakiranja. U svim fazama vrši se kontrola kvalitete duhanskog proizvoda. Kontrola kvalitete duhana uključuje organoleptičke, fizikalne, kemijske i degustacijske analize. Važan fizikalni parametar koji utječe na kvalitetu i pušačka svojstva duhana je vlaga duhana. Kao materijali u ovom su radu korišteni uzorci duhanskih sirovina Svijetle virdžinije i Burleya. Na osnovi metode po Brabenderu i sušenjem do konstantne mase izmjerena je vlažnost u pojedinoj duhanskoj sirovini. Pouzdanijom i preciznijom metodom pokazala se klasična metoda određivanja vlage sušenjem do konstantne mase. Mjerenja su pokazala da Burley ima nešto manju sposobnost zadržavanja vlage nego S. Virginija.Vlažnost također utječe na sadržaj nikotina u dimu, te na temelju rezultata dobivenih mjerenjima može se zaključiti da najveća količina nikotina prelazi u dim kod vlažnosti duhana od 9-11 %. Rezultati dosadašnjih istraživanja također su pokazali da se smanjenjem udjela vlage u duhanu povećava moć punjenja duhana. Burley stoga ima veću moć punjenja nego virdžinijski tip duhana.

Abstract (english)

Cigarette production technology includes the preparation of tobacco, making cigarettes and packing. The quality control of tobacco product is done during every stage of cigarette production. The quality control includes organoleptic, physical, chemical and flavour analysis. Important physical parameter that influences the quality and the smoking characteristics of tobacco is it's moisture. As materials in this work Light virginia and Burley tobacco have been used. Based on the Brabender method and drying to the constant mass, moisture in the specific tobacco has been measured. Classic method of determining the moisture by drying to the constant mass has proved as more precise and reliable. Measurements have proved that Burley has smaller capacity than L. Virginia. Moisture also influences the contents of nicotine in the smoke, so it has been proved by measurement results that the biggest quantity turns into smoke at the tobacco moisture from 9 to 11%. The results of the research up to the present have also proved that by the decrease of moisture portion increases the tobacco filling capacity. In that way Burley has bigger power of filling that L. Virginia tobacco.

• Keywords: blend; cigareta; duhanska sirovina; vlažnost
• Keywords (english): blend; cigarette; moisture; raw tobacco
• Language: croatian
• URN:NBN: urn:nbn:hr:159:348206
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 08:52:55