• Journal of the Korean Society of Tobacco Science
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• v.27 no.2
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• pp.201-206
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• 2005

In this work, we studied the effects of the moisture contents of cut tobacco on loose end of cigarettes. The loose end of the cigarette groups decreased with the increase of moisture contents of the cut tobacco and especially the loose end of A and C groups decreased to $31\%\;and\;52\%$ with the increase of $1\%$ moisture contents. $A-13.5\%\;and\;B-14.0\%\;and\; C-14.0\%$ moisture samples showed the increase of the weight ratio of cut tobacco over 1.4mm cut length but the decrease under 1.4mm cut length. We concluded that the main reasons were regarded to reduction of small fragment tobaccos caused by increase of moisture contents and exception of air-suction transport of tobaccos to cigarette making machine. In spite of the moisture increase of cut tobaccos under fixed EPD(encapsulated pressure drop), the hardness of Band C sample groups were maintained constantly except A group. This result means that under fixed EPD, the weight of cut tobacco in cigarette rods increases to compensate the reduction of pressure drop by moisture increase of cut tobaccos.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.57-65
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• 1992

The quality of cut tobacco will be deteriorated due to weather conditions such as temperature and relative humidity, when shipping and long term storaging. The change of equilibrium moisture contents in cut tobacco were under influence of relative humidity and temperature but not humectants. Therefore internal packing materials are necessary for cut tobacco to maintain initial quality, including taste, flavour and musty smell during shipping or storaging. When packing cut tobacco for shipping or long term storaging, desiralbe packing density was 200/$m^2$, For the long term storage under R.H 90% and 3$0^{\circ}C$, polyethylene film thickness suitable for packing material are above 100$\mu$, which resulted in 42days of shelf life.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.34-38
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• 2003

This study was carried out to investigate the changes of dehydration process and quality of cured leaves with crushed midribs and cut of the yellowed leaves during drying stage of flue-cured tobacco. The crushed midribs of yellowed leaf dried out before raising the highest temperature of midrib drying stage and reduced the curing time by about 20 hours. However, the cut of yellowed leaf was not affected the curing time and dehydration process during drying stage of flue-curing due to a problem with the cut leaves packing excessively in the curing container. The cured weight yield was increased with crushed midrib and cut leaves, and nicotine and sugar contents of cured leaves and quality in terms of dollars per kilogram were decreased with crushed midrib and cut leaves.

• Journal of the Korean Society of Tobacco Science
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• v.27 no.1 s.53
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• pp.94-99
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• 2005

To correct the difference of filling volumn for various cut tobacco and puffed stem according to moisture contents, correction equation was estamated by a simple regression analysis. The $R^2$(coefficient of determination) of correction equation was above 0.95. To verify the precision of correction equation, we predicted correction equation of other samples. The filling volumns by the difference of $1\%$ moisture content were $0.018\;~\;0.022cc/g$ (cut tobacco) and 0.060cc/g (puffed stem). The precision of correction equation for various cut tobacco was very high, but that of puffed stem was low due to quality deviation of row stem according to a season.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.2
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• pp.144-150
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• 1992

This study was carried out to investigate the effect of yield and quality on the harvesting time and methods of stalk cutting in Burley Tobacco.3 harvesting methods and 4 harvesting times of stalk cutting were compared to priming. The yield and quality were high when cut the stalk after second priming in stalk curing. It was also desirable that cut the stalk after second priming in stalk curing. It was also desirable that cut the stalk on 30 days after topping for standard fertilization(N-P2O5-K2O= 17.5-17.5-35.0kg/10a) plot, and 30-35 days after topping for 30% increased fertilization.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.2
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• pp.139-148
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• 1995

This study was carried out to investigate the effects of super heated steam on the physical and chemical changes of burley cut tobacco. Total sugar, total alkaloid, ether extracts, crude ash, total nitrogen and pH for leaf chemical constituents were analyzed. Filling power and fineness index for physical properties, and carbonyl compounds, phenol compounds, amonia, pH, hydrogen cyanide nicotine, carbon monoxide, total volatile base and tar for smoke components were also analyzed. The cut tobacco treated with super heated steam showed significant decrease in total sugar and total alkaloid. The filling power of the sample treated with the super heated steam system was increased abruptly when heated at over 250℃. The fineness index showed similar tendency to that of common toast method. Super heated steam treatment slightly decreased carbonyl compounds, phenol compounds, hydrogen cyanide, nicotine, carbon monoxide and tar in the tobacco. Especially the decrease of ammonia was the most remarkable. The pH of smoke was a little different compared with that in the common toast. The sensory test results showed that, compared to the common conveyer moving system, the tobacco treated with super heated steam system brought out more roasted flavor, lowered impact, irritation, and sting, further improved aftertaste, and lowered bitterness. The super heated steam treatment method used in the studies is expected to give better filling power, mild taste and toasted odor of tobacco than that of the common method for toast treatment. Key words : burley tobacco, super heated steam, expansion, toast.

• Journal of the Korean Society of Tobacco Science
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• v.28 no.1
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• pp.23-30
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• 2006

In order to improve the final product quality, tobacco industry has gradually decreased the size and number of steams in the cigarette. Especially, steams bigger than $3{\times}3$ mm($length{\times}thickness$) and $2{\times}10$ mm($width{\times}length$) are not acceptable in the process as objectionable stems. A total number of 12 samples where the $length{\times}tickness$ samples were prepared by decreasing the present sample ($3{\times}3$ mm) with 1 mm up to $1{\times}1$ mm, and the $width{\times}length$ samples were prepared by decreasing the present sample ($2{\times}10$ mm) with 2 mm up to $2{\times}6$ mm for the stems in leaf and stems in expanded cut-tobacco were prepared to apply a fire ball drop test using stems. In addition, cigarettes were produced for these stems in order to analyze the forced fire ball drop including the burning, encapsulation and unencapsulation pressure drop and a single or unspecified direction combustion. Based on the results of the test, it was evident that the fire ball drop in the stems in expanded cut-tobacco presented a lower level than that of the stems in leaf. Also, the stems in expanded cut-tobacco presented a larger swelling and higher burning for a single direction than that of the stem in leaf. In addition, it was considered that the management criteria for objectionable stems should be changed as $3{\times}3$ mm and $2{\times}8$ mm for the $length{\times}thickness$ and $width{\times}length$ sample, respectively, in both steams in leaf and expanded cut-tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.1
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• pp.68-78
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• 1995

A study of expanding tobacco includes the steps of adjusting the moisture content of cut tobacco, without the use of exogenous impregnants by contacting the filler with a high velocity gaseous medium at elevated temperature such that heat is rapidly and substantially uniformly transferred from the medium to the filler for a total contact time sufficient to expand the tobacco leaves. Study is disclosed for drying and expanding cut tobacco by introducing the tobacco into an elongated tubular shaped conduit through which steam high temperature 150-35$0^{\circ}C$ and high velocity above the 18m1sec, super steam is recycled. moisture content of shreded tobacco leaves, immediately before treatment within the range of from 10% to 24% and, most preferably, within the range of from 18% to 21%. Expanding rate showed 70% in NC -82(B.3) and 42% in Burley -21(B.1) which is produced in 1993 under this condition. When expanding tobacco expanded tobacco did not change significally, but they were decreased at 27$0^{\circ}C$ very largely. The curtailment of cost price and physical and chemical properties of various items were improved in cigarettes. Key words : Expanding tobacco, Super steam tobacco expansion, Fast drying tobacco, High temperature treat tobacco, Puffing tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.1
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• pp.32-37
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• 2002

This study was carried out to investigate the effects of suckers on chemical components with vertical and horizontal hanging method during stalk-cut curing in burley tobacco. The elongation and dry weights of suckers were increased until 14 days in vertical hanging method, and until 7days in horizontal hanging method after the beginning of curing. The contents of nicotine, protein-N and $NH_4$-N were decreased at treatment of more suckers during the curing. However, there was no significant difference by the hanging method. Solanone, damascenone, megastigmatrienone and 4-methyl phenol were increased gradually during curing. Those were increased with treatment of fewer suckers compared to treatment of more suckers. There was no significant difference by the hanging method.

• Journal of the Korean Society of Tobacco Science
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• v.21 no.2
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• pp.144-151
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• 1999

This study was carried out to compare the change physico-chemical properties in the 10 grades of Burley leaf tobacco expanded by $CO_2$. The filling capacity of AB3T was increased from 5.44cc/g to 9.52cc/g with the expansion rate 75.0% and that of CD3W was increased from 5.57cc/g to 10.16cc/g with the expansion rate 82.4%. But the rate of cut tobacco longer than 3.36 mm decreased from 77.2% to 49.9% and from 67.3% to 41.2% in grade B1T and C1W, respectively. The contents of nicotine and total volatile base in the of expanded cut tobacco decreased 11.9% and 10.4% respectively. The contents of onganic acids, except oxalic and palmitic acid, essential oil, amino acids, nicotine, tar and ammonia contents in the cigarette smoke decreased by expansion procecs. These results suggest that expanded tobacco was very useful to make less irritative cigarettes.