斗钵几何形状、烟草燃烧状态、烟草匹配

摇头

自烟草燃烧状态思考和探究之后，又开始琢磨能否建立一套数学模型来研究斗钵几何形状（内外直径和深度，先忽略不同木质的密度差导致隔热性能差异）与斗钵内部烟草燃烧温度分布的关系，用来量化最佳的斗钵几何形状参数。

于是上网搜索相关话题的内容，虽然暂时还未找到完整的有关烟斗几何形状与燃烧状态的量化研究，却欣喜地发现国外烟斗论坛中已有很多相关的讨论，还包括烟草燃烧状态与芳香物质释放的讨论，很多观点与俺之前有关烟草燃烧帖子中的推测相似，看来和俺一样无聊的斗客还不少。

这些探讨的主要依据来自于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），他们俩希望通过研究烟草中（卷烟和烟斗）的焦油在人体呼吸道的吸收过程，探究癌症与吸烟的关联程度。非常难得的是该研究包含了卷烟和烟斗两种吸食方式，使得我们有机会可以独立地对烟斗中烟草燃烧方式作进一步探讨。（下面是该文章PDF的下载链接，对理论分析没兴趣的斗友不建议看，有兴趣的斗友可以深度阅读，尤其是关于烟草在卷烟和烟斗中两种燃烧状态的不同，以及人体在两种状态下对于焦油吸收的差异，总的来说烟斗对身体危害要小于卷烟：http://onlinelibrary.wiley.com/doi/10.1002/1097-0142(1955)8:4%3C673::AID-CNCR2820080404%3E3.0.CO;2-G/pdf）。

在这些讨论中俺找了3篇比较有代表性且图文并茂的国外斗友文章，并附上链接供各位斗友分享和探讨，鉴于文章太长俺就不做全文翻译，只是摘录一些主要观点：

摇头

The Thermodynamics of Pipe-Smoking烟斗热力学
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.
大部分斗客开始都关注烟斗和烟草的选择，其次是烟草的填塞技巧，最后是压棒的使用。但往往忽视点火的因素。


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.
我坐在那里透过烟气思索着发生的事情，忽然想明白了：我以前一直使用气体打火机点烟草，从未尝试过用火柴。从那一刻起我决定尝试一个月内只用火柴点烟斗，我把气体打火机放入抽屉，自此以后我抽烟斗只用火柴。


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.
我于是决定做一些烟草燃烧方面的研究，没想到这个小项目让我以后获益匪浅。


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，烟斗内烟草平均燃烧温度在500度，卷烟是670度，雪茄在两者中间。

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，烟斗内的温度最高可达620度，一个熟练的斗客可以通过慢吸使温度降到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把烟斗的斗钵划分成3个区域：a)燃烧区：实际燃烧发生氧化反应的区域，b)蒸馏区：没有发生实际燃烧，但温度很高且强干蒸馏，c)冷凝区：离燃烧点最远，此处温度较低所以干蒸溜物质因而冷凝。

I realized as I studied this that pipe tobacco flavor is actually a blend of three processes, oxidation, dry distillation, and condensation. I further understood that the smoker’s ability to regulate smoking temperature would alter the proportions of the various three flavor-production processes. A “hot smoker” would produce greater numbers of oxidation (and presumably more distillate) flavors whereas a cool smoker would more likely equalize those proportions.
我意识到烟草的风味来自于这3个区域烟草的混合（燃烧区，蒸溜区，冷凝区），吸斗者控制烟草燃烧的能力决定了这3个区域的比例，一个“快吸者”产生更多的氧化反应和蒸溜，而一个慢吸者使得这3个区域的比例均衡。

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).
当我比较木材和丁烷气体的燃点发现，丁烷气体混合空气燃烧温度达1977度，火柴的温度在600-800度之间。

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
在做了这些研究后我发现自己变得聪明和快乐，因为我能够通过小心控制燃烧区的大小和密度来提升吸烟品质，更多品尝到烟草的丰富变化，减少咬舌。
原文地址：http://www.apassionforpipes.com/classic-blog-posts/the-thermodynamics-of-pipe-smoking.html

摇头

How and why chamber geometry impacts tobacco flavor 斗钵的几何形状为什么且怎样改变烟草的风味
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.
在烟斗生产领域，我们花了大量的时间和精力用以研究和提高烟斗的制作工艺，有太多的争论是关于烟斗生产中那些变量以及由它们综合产生的优秀吸烟品质：孔径，气流，内部通路是否抛光，最后1英寸的设计（咬嘴），榫眼和榫头的精确匹配。有关这些变量的设计和制作意见也是五花八门各有各的理由，最终的目的是为了探求烟斗极致的抽烟品质。

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.但对斗钵几何形状的讨论相对缺乏，而关心孔径大小的人却不在少数。我认为在所有这些重要变量之中，斗钵几何形状的变化是最大的，尤其是涉及不同斗型适用不同品种的烟草或混配这个话题。

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.
很显然，烟草风味与烟气的化学构成有直接关系，这些烟气中的芳香颗粒激发身体对于味觉和嗅觉作出反应。

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在他们的研究报告中利用热力学诠释了芳香物质在烟气中的释放过程：
“烟斗中的烟草被点燃后，温度并没有上升得很高，热量被迅速扩散至燃烧区外围，燃烧区的温度约在500度（温度在380－620度范围变化），蒸馏区相对较大，试验表明蒸馏区的烟草并未燃烧，吸烟时25％的区域超过300度，至少60％区域超过100度。烟草中的部分物质在未被点燃和未达到高温状态下，全部被蒸馏至烟气中。”

摇头

I created the above illustration so that you could visualize the three zones within the chamber. Any illustration can only be approximative, since the burn patterns of any particular bowl of tobacco will vary. For the purposes of illustration, however, we can see why chamber diameter influences smoke. As Greg Pease wrote in his article, Matching Pipes and Tobaccos Part 1, “Wider bowls tend to provide more flavor intensity, with the wood playing somewhat less of a role in the smoke. This makes perfect sense, of course. There’s more tobacco smoldering, and that area increases with the square of the radius,”
Because flavor is primarily a function of the size of the distillation zone (the area in which unburned aromatic particulates are distilled into the smoke), the greater the size of this zone, the more aromatic particulates. I believe that the more varietal complexity there is in blends, especially in English and Balkan blends, the more the pipe smoker benefits from larger diameter chamber geometries.
我画了一张示意图来表示烟草在斗钵内燃烧的3个区域，当然这只是大概的描述一下3个区域的关系，因为不同几何形状斗钵的燃烧3区域分布会有所不同。从这张示意图可以看出，斗钵的直径会影响烟草风味，正如Greg Pease在他的文章（Matching Pipes and Tobaccos Part 1）中指出，“开阔的斗钵产生较浓的风味，而木料本身对于烟草风味的影响几乎没有，这点是说得通的，随着斗钵内径的增大而更多烟草参与闷烧。”因为烟草风味主要来自于蒸馏区，蒸馏区越大则气味越芬芳。我相信烟草混合品种越复杂（尤其是英式和巴尔干混合），越是需要大的斗钵才能充分释放烟草的芬芳。

。。。This may explain why stacked pipes tend to develop more dramatically than more shallow-chambered pipes.
。。。这就解释了为什么深斗钵产生的风味变化要比浅斗钵丰富变幻得多。。。

。。。I used to believe that I would create more flavor if I lit a larger portion of the tobaccos surface area.
。。。我曾经以为点燃烟草表面越大，风味越丰富，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.
。。。现在我只点燃烟草的中心，随着抽烟的进行我把烟草逐渐推入燃烧区，这样做有两个好处：抽斗的品质更高更甘美，抽斗的时间也更长。

How might draft hole dimensions affect flavor formulation?
斗钵直径会怎样影响烟草的风味？因为。。。

Why are tobacco flavors inconsistent in different chamber geometries?
为什么同样的烟草在不同斗型中风味会不同？因为。。。

How might this information impact how we buy pipes and tobaccos?
这些信息将怎样影响我们对于烟斗和烟草的选择？。。。

这是原文：
http://www.apassionforpipes.com/neills-blog/2010/10/31/how-and-why-chamber-geometry-impacts-tobacco-flavor.html

摇头

MATCHING PIPES AND TOBACCOS—PART 1烟斗和烟草的匹配
这篇文章内容上述提到过，就不摘录了，这是原文：
http://glpease.com/BriarAndLeaf/?p=7

春天的薯愿

佩服佩服,我也有同感,在打井过程中,烟草的味道会更好,使用压棒并使燃烧均匀后,反倒味道发干,是一种燃烧的味道,而不是烟草的味道.

Dionysus

精深啊兄弟，收了。

中山医烟侠

人玩斗，变成斗玩人了

摇头

原帖由 中山医烟侠 于 2011-12-14 00:04 发表

                               
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人玩斗，变成斗玩人了

这句话随便加一个前提，就可以针对任何一种玩斗方式，甚至可以针对任何一个斗客，这是屁股决定脑袋的问题。

斗有各种玩法，至于人玩斗或自以为玩斗，还是斗玩人或自以为人玩斗，都属个体认知范畴没有共相，不存在孰是孰非。

玩斗数年中，斗越买越多越贵，草越积越多越杂，却感觉离玩斗本质越远。什么是玩斗的本质？没有标准答案，对于我烟斗本质在于烟草燃烧。弄不明白这些本质，实在会让我以斗客自居的无聊之人深感惶恐。所以把自己对于烟斗之思考编辑整合放在论坛共同好分享和探讨，当然一定也有迂腐、糟粕和妄言之处，也请明确指出并加以严厉批判。

思考和探求不也是玩斗的一个层面吗？

[ 本帖最后由 摇头 于 2011-12-14 09:58 编辑 ]

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