FIELD: tobacco industry.
SUBSTANCE: method involves processing tobacco, preferably leaf tobacco, with sauce, preferably sauce including sugar; performing thermal processing of tobacco subjected to saucing and saturated with vapors, with moisture content of tobacco before thermal processing with vapors being within the range of 15-25% and after thermal processing within the range of 15-25% and tobacco temperature ranging between 800C and 1150C.
EFFECT: homogeneous quality of product, reduced number of process stages and reduced consumption of power.
7 cl, 4 tbl, 2 ex
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Authors
Dates
2004-12-20—Published
2001-06-15—Filed