HE JÜ, LIU WEI-JUAN, SHI JIAN-QUAN, WEI QING, MAO ZI-YUAN. Influence of Microwave Expansion on Stem QualityJ. Tobacco Science & Technology, 2006, 39(2): 9-12. DOI: 10.3969/j.issn.1002-0861.2006.02.002
Citation:
HE JÜ, LIU WEI-JUAN, SHI JIAN-QUAN, WEI QING, MAO ZI-YUAN. Influence of Microwave Expansion on Stem QualityJ. Tobacco Science & Technology, 2006, 39(2): 9-12. DOI: 10.3969/j.issn.1002-0861.2006.02.002
HE JÜ, LIU WEI-JUAN, SHI JIAN-QUAN, WEI QING, MAO ZI-YUAN. Influence of Microwave Expansion on Stem QualityJ. Tobacco Science & Technology, 2006, 39(2): 9-12. DOI: 10.3969/j.issn.1002-0861.2006.02.002
Citation:
HE JÜ, LIU WEI-JUAN, SHI JIAN-QUAN, WEI QING, MAO ZI-YUAN. Influence of Microwave Expansion on Stem QualityJ. Tobacco Science & Technology, 2006, 39(2): 9-12. DOI: 10.3969/j.issn.1002-0861.2006.02.002
The stem was expanded in a specially designed microwave unit and evaluated by panelists for investigating the difference between cut stems made of microwave expanded stem and by conventional way, respectively. The results showed that the former had improved taste, enhanced aroma, higher filling power and percentage of usable cut stem, and better blending adaptability, in contrast with the latter.
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