煙業智匯
零售戶在線
微薰
手機版
煙業智匯
零售戶在線
微薰
手機版
自煙草燃燒狀態思考和探究之后，又開始琢磨能否建立一套數學模型來研究斗缽幾何形狀（內外直徑和深度，先忽略不同木質的密度差導致隔熱性能差異）與斗缽內部煙草燃燒溫度分布的關系，用來量化最佳的斗缽幾何形狀參數。
于是上網搜索相關話題的內容，雖然暫時還未找到完整的有關煙斗幾何形狀與燃燒狀態的量化研究，卻欣喜地發現國外煙斗論壇中已有很多相關的討論，還包括煙草燃燒狀態與芳香物質釋放的討論，很多觀點與俺之前有關煙草燃燒帖子中的推測相似，看來和俺一樣無聊的斗客還不少。
這些探討的主要依據來自于Pentti Ermala?和?Lars Holsti的一篇研究文章（DISTRIBUTION AND ABSORPTION OF TOBACCO TAR IN THE ORGANS OF THE RESPIRATORY TRACT），他們倆希望通過研究煙草中（卷煙和煙斗）的焦油在人體呼吸道的吸收過程，探究癌癥與吸煙的關聯程度。非常難得的是該研究包含了卷煙和煙斗兩種吸食方式，使得我們有機會可以獨立地對煙斗中煙草燃燒方式作進一步探討。（下面是該文章PDF的下載鏈接，對理論分析沒興趣的斗友不建議看，有興趣的斗友可以深度閱讀，尤其是關于煙草在卷煙和煙斗中兩種燃燒狀態的不同，以及人體在兩種狀態下對于焦油吸收的差異，總的來說煙斗對身體危害要小于卷煙：
在這些討論中俺找了3篇比較有代表性且圖文并茂的國外斗友文章，并附上鏈接供各位斗友分享和探討，鑒于文章太長俺就不做全文翻譯，只是摘錄一些主要觀點：
The Thermodynamics of Pipe-Smoking煙斗熱力學
Most pipe smokers focus first on their pipe and/or tobacco selection, secondarily on their tobacco-packing technique, and finally on tamping technique. From my experience, however, the method by which the pipe is lit seems to warrant far less attention than other considerations.大部分斗客開始都關注煙斗和煙草的選擇，其次是煙草的填塞技巧，最后是壓棒的使用。但往往忽視點火的因素。
As I sat and wondered what was going on, I inspected the moisture of the tobacco. In a moment of epiphany, I realized that I had probably never lit this tobacco with a match as opposed to with my lighter. In that moment, I decided to experiment for a month or so by lighting my pipes solely with matches. I put my lighters in the drawer and I have been using matches exclusively since then.我坐在那里透過煙氣思索著發生的事情，忽然想明白了：我以前一直使用氣體打火機點煙草，從未嘗試過用火柴。從那一刻起我決定嘗試一個月內只用火柴點煙斗，我把氣體打火機放入抽屜，自此以后我抽煙斗只用火柴。I also decided to do some research on the science of igniting – or pyrolizing (as scientists call it) – tobacco. This little research project has taught me a great deal more than I bargained for.我于是決定做一些煙草燃燒方面的研究，沒想到這個小項目讓我以后獲益匪淺。For example, pipe tobacco burns on average (in the combustion zone) at about 500 degrees Celsius. Cigarettes burn at about 670 degrees Celsius, and cigars burn at an intermediate average between pipes and cigarettes.
例如，煙斗內煙草平均燃燒溫度在500度，卷煙是670度，雪茄在兩者中間。
For example, the maximum temperature a pipe smoker might achieve is 620 degrees Celsius whereas someone who has cultivated a slow, cool smoking style might smoke as low as 380 degrees Celsius.例如，煙斗內的溫度最高可達620度，一個熟練的斗客可以通過慢吸使溫度降到380度。Ermala and Holst established that there are three zones in the pipe chamber:
“In principle, three main zones are distinguishable in burning tobacco (cigarette and pipe) : (a) the actual glowing point, where oxidation takes place, called in the following the “combustion zone,” (b) the “distillation zone,” where no actual glowing occurs but where the temperature is high and dry distillation quite strong, and (c) the zone farthest from the glow point, where the temperature is low and where, for that reason, condensation of dry distilled material can take place, and which is hence called the “condensation zone.”Ermala和Holst把煙斗的斗缽劃分成3個區域：a)燃燒區：實際燃燒發生氧化反應的區域，b)蒸餾區：沒有發生實際燃燒，但溫度很高且強干蒸餾，c)冷凝區：離燃燒點最遠，此處溫度較低所以干蒸溜物質因而冷凝。
我意識到煙草的風味來自于這3個區域煙草的混合（燃燒區，蒸溜區，冷凝區），吸斗者控制煙草燃燒的能力決定了這3個區域的比例，一個“快吸者”產生更多的氧化反應和蒸溜，而一個慢吸者使得這3個區域的比例均衡。
When I compared the kindling temperatures of wood and butane, (in chemistry, kindling temperature is the lowest temperature at which a substance bursts into flame) I learned that butane, when mixed with air, burns at 1,977 degrees Celsius whereas matches burn between 600 and 800 degrees Celsius, depending on the wood variety used in manufacture (most matches use Aspen wood).當我比較木材和丁烷氣體的燃點發現，丁烷氣體混合空氣燃燒溫度達1977度，火柴的溫度在600-800度之間。
My little research project has left me both wiser and happier. I am finding that my smoking experience has been enhanced by more careful attention to managing the size and intensity of my pipe’s combustion zone. I am experiencing more complexity in my tobaccos and considerably less tongue bite
在做了這些研究后我發現自己變得聰明和快樂，因為我能夠通過小心控制燃燒區的大小和密度來提升吸煙品質，更多品嘗到煙草的豐富變化，減少咬舌。In our pipe communities, a great deal of time and no little energy has been expended on what is commonly called “engineering.” There is no shortage of argument concerning those variables that combine to produce an excellent smoker. Draft hole dimensions, air-flow, whether or not one should polish a pipe’s interior passages, the design of the last inch of the stem (button end), the precision of mortise and tenon dimensions – there are varying degrees of disagreement and consensus as to how these features of a pipe should be designed and accomplished, and the extent to which they contribute to a pipe’s superior smoking qualities.
在煙斗生產領域，我們花了大量的時間和精力用以研究和提高煙斗的制作工藝，有太多的爭論是關于煙斗生產中那些變量以及由它們綜合產生的優秀吸煙品質：孔徑，氣流，內部通路是否拋光，最后1英寸的設計（咬嘴），榫眼和榫頭的精確匹配。有關這些變量的設計和制作意見也是五花八門各有各的理由，最終的目的是為了探求煙斗極致的抽煙品質。
Discussions concerning chamber geometry have been relatively absent, especially compared to discussions regarding how how open or constricted a draft hole should be. All other things being equal, my hunch is that there is no more important design variable than chamber geometry, especially when it comes to how amenable specific pipes are to different tobacco types and blends.但對斗缽幾何形狀的討論相對缺乏，而關心孔徑大小的人卻不在少數。我認為在所有這些重要變量之中，斗缽幾何形狀的變化是最大的，尤其是涉及不同斗型適用不同品種的煙草或混配這個話題。
While it seems obvious on its face, flavor is directly related to the chemical structure of smoke. It is those aromatic particulates in the smoke that excite the body’s gustatory (taste) and olfactory (smell) receptors.
很顯然，煙草風味與煙氣的化學構成有直接關系，這些煙氣中的芳香顆粒激發身體對于味覺和嗅覺作出反應。
Ermala and Holsti explain the thermodynamic process that places those aromatic particulates in the smokestream:“When a pipe is smoked, the temperature does not rise very high; the heat, on the other hand, spreads rapidly outside the area which is actually glowing and burning in the closed bowl. Temperature of the combustion zone was about 500°C. (variability, 380°-620°C.). The distillation zone was very large. Experiments show that, of the tobacco below that still unburnt, about 25 per cent reached a temperature exceeding 300°C during the suction, and at least 60 per cent a temperature exceeding 100°C. The corresponding fractions of the substances in the tobacco leaf were thus distilled into the smoke without being burned and without attaining the higher temperatures at all.”
Ermale和Holsti在他們的研究報告中利用熱力學詮釋了芳香物質在煙氣中的釋放過程：
“煙斗中的煙草被點燃后，溫度并沒有上升得很高，熱量被迅速擴散至燃燒區外圍，燃燒區的溫度約在500度（溫度在380－620度范圍變化），蒸餾區相對較大，試驗表明蒸餾區的煙草并未燃燒，吸煙時25％的區域超過300度，至少60％區域超過100度。煙草中的部分物質在未被點燃和未達到高溫狀態下，全部被蒸餾至煙氣中。”
我畫了一張示意圖來表示煙草在斗缽內燃燒的3個區域，當然這只是大概的描述一下3個區域的關系，因為不同幾何形狀斗缽的燃燒3區域分布會有所不同。從這張示意圖可以看出，斗缽的直徑會影響煙草風味，正如Greg Pease在他的文章（Matching Pipes and Tobaccos Part 1）中指出，“開闊的斗缽產生較濃的風味，而木料本身對于煙草風味的影響幾乎沒有，這點是說得通的，隨著斗缽內徑的增大而更多煙草參與悶燒。”因為煙草風味主要來自于蒸餾區，蒸餾區越大則氣味越芬芳。我相信煙草混合品種越復雜（尤其是英式和巴爾干混合），越是需要大的斗缽才能充分釋放煙草的芬芳。
This may explain why stacked pipes tend to develop more dramatically than more shallow-chambered pipes.這就解釋了為什么深斗缽產生的風味變化要比淺斗缽豐富變幻得多I used to believe that I would create more flavor if I lit a larger portion of the tobaccos surface area我曾經以為點燃煙草表面越大，風味越豐富，但是I started making sure that the center of the bowl was lit and then,?as I smoked down, I pushed tobacco toward the combustion zone. Two things happened: One, my smokes started tasting better and sweeter, and two, my smokes lasted longer.現在我只點燃煙草的中心，隨著抽煙的進行我把煙草逐漸推入燃燒區，這樣做有兩個好處：抽斗的品質更高更甘美，抽斗的時間也更長。
How might draft hole dimensions affect flavor formulation?斗缽直徑會怎樣影響煙草的風味？
Why are tobacco flavors inconsistent in different chamber geometries?為什么同樣的煙草在不同斗型中風味會不同？
How might this information impact how we buy pipes and tobaccos?這些信息將怎樣影響我們對于煙斗和煙草的選擇？
在上面引述的國外斗客文章眾多觀點中，有些是值得商榷或進一步探究的，我的看法如下共探討：
1）火柴vs.丁烷氣體：原文強調火柴好于丁烷的原因是木材的燃點低，但我覺得這個說法過于絕對，因為在整個抽煙過程中，點燃煙草只是個初始步驟，即使丁烷氣體的初始點燃溫度過高，也只是幾秒鐘而已，不至于影響整個中后段的風味。
2）中心點燃：我認為第二張3區域示意圖可能更合理，但采用中心點燃就可能引起“打井”，除非如作者所述需不斷用壓棒從周圍向燃燒區推草。可問題又來了，因為這種方式不適合小斗缽，小斗缽直徑小所以中心燃燒效果不明顯，原因是點火后整個表面幾乎都是燃燒層，即使做到了中心點燃，沿斗缽周邊的蒸溜區會很薄，對提升風味有限。我推測作者是以大直徑斗缽為例。
3）深斗缽vs.淺斗缽：我覺得作者可能說得過于籠統容易引起誤解，我把他的觀點再引申一下：
a. 理論上說大直徑斗缽容易形成大的蒸溜區，能提高風味。
b. 所以對于前、中、后段風味變化不多（由煙草品種及混合比例決定）的煙草適合大斗缽，提高香味濃度和表達。
c. 有些煙草的風味會因蒸溜區的溫度變化按先后次序從煙草中釋放不同芳香物質，也可能因為上層燃燒層的高溫導致下層煙草中的化學物質發生變化，而產生前、中、后段的風味變幻，如英式草，在這種情況下適合用小口徑深缽的煙斗（小口徑產生高溫導致下層煙草化學變化，深缽產生溫度差利于不同芳香物質在不同溫度下逐一釋放出來）。 另，如果用大直徑斗缽會利于香味濃度提升，但不能產生足夠的變幻。
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