たばこ刻みのもろさ,膨こう性,平衡水分に与える砂糖,ソルビット添加の効果

概要

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The purpose of this study was to investigate the effect of the individual addition of sucrose (S) or sorbitol (B) to tobacco laminae upon three characteristics of shreds (fragility, filling capacity and equilibrium moisture (content), and then compare the effects of"S"and"B"with that of glycerol (G) studied in our preceding paper. The experiment was carried out under the same condition as the previous experiment with" G". The important results obtained were as follow : (1) The increase of the addition rate to tobacco laminae or of the additive content in shreds tended to increase the equilibrium moisture content, to decrease the filling capacity and to decrease the fragility of shreds for all additives of"S","B"and"G". (2) The effect of the addition of"S","B"or"G"was large for fragility, medium for filling capacity and small for equilibrium moisture content of shreds. (3) The effect of the addition of"G"on the three characteristics was stronger than that of"B", and that of"B"was stronger than that of"S". This order of additives in their effectiveness corresponded well to the order of strength of hygroscopicity of these additives. (4) The additive content in the shorter part of tobacco shreds was larger than that in the longer part.
社団法人日本材料学会の論文
1978-02-15