• Title/Summary/Keyword: pyrolysis-distillation zone

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The Pyrolytic Behaviors of Tobacco Constituents and Additives by Double-Shot Pyrolyzer (열분해 조건에 의한 담배 성분과 첨가제의 열분해 특성)

  • Lee Jae Gon;Jang Hee Jin;Kwag Jae Jin;Lee Dong Wook;Lee Chang Gook
    • Journal of the Korean Society of Tobacco Science
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    • v.26 no.2 s.52
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    • pp.141-151
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    • 2004
  • This study was conducted to evaluate the characterization of the pyrolysis products of tobacco constituents such as cellulose, lignin and tobacco additives. The pyrolysis condition was designed to simulate the pyrolysis/distillation zone$(200\~600^{\circ}C)$ and combustion zone$(700\~950^{\circ}C)$of burning com in the smoking cigarette. The pyrolysis products were determined by GC/MS after pyrolysis using Double-Shot pyrolyzer. In the case of cellulose and lignin, the number of pyrolysis product in the condition that simulate the pyrolysis/distillation zone was much more than the combustion zone simulating one. The major products of cellulose were levoglucosan, furfural, and 1, 6-anhydro-$\beta$-D-glucofuranose and that of lignin were phenol, 2-methoxy phenol, and 1, 2-dimethoxy benzene. In the case of tobacco additives such as 2, 6-dimethyl pyrazine, maltol, and piperonal, the pyrolysis products of these additives were evaporated from the pyrolyszer at least $96\%$ intactly. These results indicate that tobacco constituents such as cellulose and lignin were thermally degraded at the pyrolysis/distillation zone and thoroughly broke down at the combustion zone, but tobacco additives were intactly evaporated from burning com of smoking cigarette.

STUDY OF VOLATILE COMPONENTS IN THE PYROLYZATES OF COCOA POWDER TOBACCO PRODUCTS FLAVORANT (담배향료로 쓰이는 코코아분말의 열분해 생성물에 관한 연구)

  • Park, Joon Y.;Kim, Ok C.;Na, Do Y.;Chang, Hee J.;Kim, Yong T.
    • Journal of the Korean Society of Tobacco Science
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    • v.12 no.2
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    • pp.67-75
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    • 1990
  • The pyrolytlc behavior of cocoa powder, a flavorant of tobacco smoking products, was examined by determining its pyrolyzate constituents. Cocoa powder was pyrolyzed of two cigarette smoking conditions'distillation-pyrolysis zone(35$0^{\circ}C$, 55$0^{\circ}C$) and high temperature zone($650^{\circ}C$, 85$0^{\circ}C$). Pyrolyzate was flushed from the tube by NB gas into CS2 trap in dry ice-acetone cooled bath and charcoal tube and its constituents were analyzed by GC/MS. As results, the major components of pyrolyzates were identified as hydrocarbon and phenolic compounds. In addition to these, aldehyde, ketone, pyrazin in very small amount. Component changes were observed with temperature increase; decane, styrene, tridecane, m-cresol,4-ethylphenol were increased while hexadecane, tetradecane were decreased. o-cresol and 2-ethylphenol were constant in amounts despite temperature change.

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