Abstract
If a firm processes all grades of tobacco in a vacuum chamber, it is feared that the conditions of temperature and pressure present will cause a deterioration in quality by loss of the volatile oils, and particularly in the oriental grades, which are rich in volatile oils. Four grades of Oriental tobacco were pre-moistened in the vacuum chamber under different conditions. We described an analytical method of determining the content of volatile oils in tobacco, and the samples of tobacco were tested by this method. For samples which had a volatile content of 0.15 %-0.21 %, and which had not been moistened in the vacuum chamber, the tests produced the following results: In the process which was used to moisten the Oriental tobacco, a single operation of pumping out the vacuum chamber to a pressure of less than 1/100th atmosphere and subsequent induction of steam, there was a loss of 5 % - 6 % of the total content of volatile oils. We then treated our samples and some American tobacco under the same conditions, but with the most intensive method of moistening, "Hi-Vac". After the first evacuation, a supply of steam was alternately sucked in and drawn off in four further stages. This resulted in 9 % -10 % of the total oil content of the tobacco going to waste. Tobacco experts observed that even a loss of 5 % - 6 % of the volatile oils was detrimental to the flavour of oriental mixtures. If, however, about 30 % of Oriental tobacco grades is added to the total mixture, no difference in flavour can be noticed.