たばこ刻みのもろさ,膨こう性,平衡水分に与えるグリセリンと砂糖の併用添加の効果

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The purpose of this study about the addition of both glycerol and sucrose to tobacco was to investigate the main effect of additive quantity of each additive as well as the interaction effect between both additives on three characteristics (fragility, filling capacity and equilibrium moisture content), and to compare the effect of simultaneous addition of both additives with that of individual addition of only glycerol or sucrose on the three characteristics. Experiments were carried out by changing such five factors, as the glycerol addition (0-4%), sucrose addition (0-8%), environ-mental humidity (43-80% RH), shreds length (0.71-12.7 mm) and tobacco variety (Flue-cured and Burley), and by considering two subsidiary factors of glycerol and sucrose contents in tobacco shreds determined by chemical analysis. The important results obtained by the statistical analysis of these experimental data are as follows : (1) On the filling capacity and the equilibrium moisture content, the interaction effect between glycerol and sucrose was smaller than the main effect of glycerol or sucrose alone. (2) On the fragility, the main effect of glycerol was greater than that of sucrose or the interaction effect between glyceral and sucrose. (3) The effect of simultaneous addition of both glycerol and sucrose on the three characteristics can be regarded as the superposition of two individual effects of glycerol and sucrose. (4) In every case of the simultaneous addition of both glycerol and sucrose or the individual addition of only glycerol or sucrose, the effect of the addition was large on fragility, medium on filling capacity and small on equilibrium moisture content.
社団法人日本材料学会の論文
1978-05-15

たばこ刻みのもろさ,膨こう性,平衡水分に与えるグリセリンと砂糖の併用添加の効果

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