SU618097A1

SU618097A1 - Tobacco fermentation method

Info

Publication number: SU618097A1
Application number: SU772464443A
Authority: SU
Inventors: Федор Максимович Сажин
Original assignee: Кишиневский политехнический институт им.С.Лазо
Priority date: 1977-03-18
Filing date: 1977-03-18
Publication date: 1978-08-05

Description

II

Изобретение относитс к табачной промышленности и может быть нспольэовл ваио при термомеханической обработке высушенного табака на ферментационных заводах.The invention relates to the tobacco industry and may be used in the thermomechanical processing of dried tobacco in fermentation plants.

Известен способ ферментации массы табака, согласно которому табак прессую в кипы, прогревают, выдерживают и охлаждают . При атом операцию прессовани i массы табака, в зависимости от способа ее ферментации, осуществл ют в начале или в.конце процесса fl.There is a method of fermentation of the mass of tobacco, according to which the tobacco is pressed into bales, heated, maintained and cooled. With an atom, the pressing operation i of the tobacco mass, depending on the method of its fermentation, is carried out at the beginning or end of the fl process.

Недостатком указанного способа вл етс то, что операцию прессовани массы табака в кипы провод т независимо от режимов процесса ферментации, а это замедл ет процесс термомеханической обработки. Так, например, при прессовании табака до ферментации увеличиваетс продолжительность Прогревани и охлаждени спрессованной табачной массы, тогда как проведение операции прессовани после ферментации снижает загрузочную емкость устройства, а значит, и его производительность .The disadvantage of this method is that the pressing operation of the mass of tobacco into bales is carried out independently of the modes of the fermentation process, and this slows down the process of thermomechanical processing. For example, when pressing tobacco before fermentation, the duration of the heating and cooling of the compressed tobacco mass is increased, while the pressing operation after fermentation reduces the loading capacity of the device, and hence its productivity.

Цель изобретени - интенсификаци процесса ферментации,The purpose of the invention is to intensify the fermentation process,

Указанна цель достигаетс тем, что в известном способе ферментации массы J табака, заключающемс в ее прессовании . и проведении j операций прогревани , выдержки и охлаждени , табак прогреваютThis goal is achieved by the fact that in a known method of fermentation of the mass J of tobacco, which consists in pressing it. and performing j warming, holding and cooling operations, tobacco warming up

в рыхлой массе, а прессование осуществл ют в два этапа, первый из Которых O подпрессовку провод т после разогрева массы табака, а второй - окончательное прессование кип, провод т одновременно с их охлаждением.in a loose mass, and pressing is carried out in two stages, the first of which O is pressed after the mass of tobacco is heated, and the second is the final pressing of the bales, simultaneously with their cooling.

Осзтдествл ют способ следующим обра5 зом.Dissect the method as follows.

Массу табака разрыхл ют и прогревают до емпературы, превышающей на 1015 С температуру режима выдержки. В период прогревани табачную массу оц0 новременно кондиционируют по влажности. Затем разогретую рыхлую массу подают на пресс с вращающимис валками и подпрессовывают до плотности 200-240кг/м в непрерывную ленту, имеющую ширинуThe mass of tobacco is loosened and heated to a temperature exceeding by 1015 ° C the temperature of the holding mode. During the warm-up period, the tobacco mass is simultaneously conditioned by humidity. Then the heated loose mass is fed to the press with rotating rollers and pressed to a density of 200-240 kg / m in a continuous belt having a width

Claims

5 bales. The pressed sheet is cut into plates that are layered in multi-layered bales. In this state, tobacco is pulled out at the temperature and relative humidity of the medium corresponding to the chosen fermentation mode. The duration of the holding mode is chosen taking into account the cooling time of the bale, during which the fermentation process is still. goes on. The cooling of multi-layered boils is carried out simultaneously with their final pressing. At the same time, the density of tobacco, depending on its condition, is adjusted to 50 ° ... 6% kg / m. After the final pressing, the bales are packed. A new method of fermentation of tobacco mass allows to reduce the total technological cycle time by combining ahead of pressing with heat treatment regimes. Thanks to the new method, the useful volume of the fermentation compartment of the device increases and becomes equal to the useful volume of plants for the fermentation of tobacco in a dense mass, whereas the duration of the heating mode of tobacco is equal to the duration of heating in the installation: for fermentation of tobacco in a loose mass, i.e. 1.2 hours. This improves the performance of the device and thereby intensifies the process of thermomechanical processing. In addition, the final pressing of bales allows Bringing the density of tobacco in them up to 500 .. 6OO kg / m, which leads to a more rational use of production and storage facilities, as well as vehicles. performing heating, holding and cooling operations, characterized in that, in order to intensify the process, tobacco is heated in a friable mass, and pressing is carried out in two stages, the first of which — the pressing — is carried out after the heating of the tobacco mass, and the second final pressing of the bales is carried out simultaneously with their cooling. Sources of information taken into account during the examination: 1. Kogan I, S, Pashkov V, S, Trubnikov V, F, Technological equipment of the tobacco industry. M., Food Industry, 1972, p. 127,