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Chen D.,China National Tobacco Corporation | Chen D.,Shandong Tobacco Research Institute | Xu J.,Shandong Tobacco Research Institute | Ma Z.,Northwest University, China | And 2 more authors.
Acta Tabacaria Sinica | Year: 2013

Study was carried out in order to provide a theoretical basis for research and application of reducing nicotine by microbial. Nicotine was chosen as the only selective medium of nitrogen source. A series of bacteria which can decompose nicotine were found, and a strain coded MK21 was identified. According to its morphology feature and physiological and biochemical characteristics and test on 16SrDNA, Breibacillus breis was identified Applying this bacteria on 50g samples of cut tobacco and then leave for fermentation for 5 days, Content of total sugar, reducing sugar, nicotine, chlorine and potassium were measured. Results showed that nicotine content in all samples declined as far as to 26.3%. Samples treated by MK21 with lower irritating chemicals can cover unpleasantness and improve taste.


Jiang H.,China Tobacco Shaanxi Industrial Co. | Xu L.,New Trend International Logistics Technology Co.
Tobacco Science and Technology | Year: 2013

A manual-operated cigarette material pallet-loading system was improved to solve the problems, such as low efficiency, operation site disorder, and potential safety risks arisen from mixed man and forklift operation. The improved system was mainly composed of a pallet separator, conveyors, a turntable, an elevator, shuttle vehicles, two-layer steel platform, etc. The operators at 5 stations successively put cigarette material on the pallets, the loaded pallets were conveyed to the input end of stackers by conveyors, cigarette material was transferred to storage positions by stackers, then the online material pallet-dispensing and stocking were completed. The results of application showed that after improvement, the efficiency of cigarette material pallet-dispensing and stocking increased from 35 to 46 pallet/hour, the working time of forklift decreased from 6 to 0.5 hours/day, the function of online manual pallet-dispensing was realized, the simultaneous operation of operators and forklift was avoided and the safety of pallet-dispensing site was improved, while maintenance work was reduced.


Wu C.,China Tobacco Shaanxi Industrial Co. | Zhang N.,China Tobacco Shaanxi Industrial Co. | Xu L.,China Tobacco Shaanxi Industrial Co.
Tobacco Science and Technology | Year: 2013

To optimize the application of characteristic values of radar graph in the comprehensive evaluation of sensory quality of cigarette, 31738 sets of cigarette sensory quality data were used to optimize the order of cigarette sensory quality indexes in radar graph. The results showed that: in the specified index order, it was feasible to use area (S), perimeter (L), or S/L of radar graph for comprehensive quantification of cigarette sensory quality. When L was used to comprehensively quantify cigarette sensory quality, the optimal order for sensory quality indexes was luster, aroma, offensive odor, irritation, harmony and after taste. When S or S/L was used, the optimal order was luster, offensive odor, harmony, aroma, after taste and irritation.


Wang Y.,Northwest Agriculture and Forestry University | Wang Y.,China Tobacco Shaanxi Industrial Co. | Ma L.,Northwest Agriculture and Forestry University | Lu X.,Northwest Agriculture and Forestry University | And 2 more authors.
Tobacco Science and Technology | Year: 2015

In order to study the effects of single bacterium strain and mixed strains on the chemical components in a cigarette blend, the influences of three strains(Saccharomyces sp. LBT1.0038, Bacillus sp. LBT1.0007 and LBT1.0003) on the carbohydrates, nitrogenous compounds, organic acids, amino acids and petroleum ether extract in a cigarette blend during solid state fermentation were investigated. The results showed that: comparing with the control, the content of starch in a cigarette blend significantly decreased and that of total water soluble sugar decreased; total nitrogen content did not change significantly, while protein content decreased and total content of amino acids increased after fermentation with single strain or mixed strains. The total content of organic acids in a cigarette blend increased after fermentation with single strain or mixed strains at a low application rate. The content of petroleum ether extract increased significantly after fermentation with mixed strains. Both single and mixed strains affected the main chemical components in a cigarette blend, however, mixed strains did not present additive effects. Bacillus played an important role in the degradation of starch and protein, while Saccharomyces imparted significant effects on the total nitrogen and petroleum ether extract. © 2015, Editorial Office of Tobacco Science & Technology. All right reserved.

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