[目的]考察3种类型烤房在烟叶鲜叶初加工过程中的整体效果.[方法]采用云南烟区普遍使用的气流下降式密集烤房密集型烤房、气流上升式密集烤房和普通立式炉小烤房3种烤房,分析比较不同类型烤房烤后烟叶的主要化学成分、物理特性、外观等级、评吸质量的差异.[结果]不同类型烤房烤后烟叶中上等烟叶比例气流下降式密集烤房比普通立式炉小烤房密集烤房分别高出2.86％和0.87％,比气流上升式密集烤房高出7.75％和4.29％；不同类型烤房烤后烟叶根据多数化学指标均为气流下降式密集烤房烤房烤后烟叶化学成分最为协调,气流上升式密集烤房次之,普通立式炉小烤房较差；不同类型烤房烤后上中下部位烟叶感官质量和物理特性均为气流下降式密集烤房最好,气流上升式密集烤房次之,普通立式炉小烤房效果较差.[结论]气流下降式密集电烤房结构设计合理可以推广应用.%[ Objective] To investigate the effect of three types of curing bams on the primary processing quality of fresh tobacco leaves. [ Method] Airflow-descending dense curing barna,airflow-ascending dense curing bams and common vertical furnace-curing bams in Yunnan tobacco area were adopted for analyzing and comparing the difference of main chemical components,physical characteristics,appearance grade and smoking quality of tobaccos cured by the three types of curing bamB. [ Result ] The medium and high-grade tobacco proportions after being cured by the airflow-descending dense curing barns were higher than that by the common vertical furnace min-curing bams and dense curing bams by 2.86% and 0.87% respectively,and higher than that by airflow-ascending dense curing bams hy 7.75% and 4.29%. According to a majority of chemical indicators,the tobacco chemical components cured by airflow-descending dense curing bams were the most coordinate,followed by the airflow-ascending dense curing bams,and common vertical furnace min-curing barns was the worst. The sensing quality and physical property of tobacco on the upper,middle and lower parts after being cured by the airflow-descending dense curing barns were the best,followed by the airflow-ascending dense curing bams,and the common vertical furnace min-curing bams was the worst. [ Conclusion] The design of airflow-ascending dense curing bams is reasonable,thus it can be popularized.
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