Review of technical considerations for smoke curing processes of foods
Smoke curing is a widely employed, but only moderately well understood method of processing foods. The smoke curing process is reviewed with attention to those factors which are of concern to food process engineers. Proper site selection serves as a basis of a good production facility. Conditions un...
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th-mahidol.178462018-07-04T14:39:22Z Review of technical considerations for smoke curing processes of foods Jeffrey C. Nash Mahidol University Agricultural and Biological Sciences Smoke curing is a widely employed, but only moderately well understood method of processing foods. The smoke curing process is reviewed with attention to those factors which are of concern to food process engineers. Proper site selection serves as a basis of a good production facility. Conditions under which curing smoke is generated determine its chemical composition. Inside the smokehouse, temperature, humidity, air velocity and flow pattern affect product quality by influencing the deposition of smoke components on the surfaces of food materials. Simultaneously, products are heated, cooked, and dried. Interaction of all these factors produces characteristic colors, flavors, anti-oxidant, and bacteriostatic properties. Avoiding the generation of carcinogens and nitroso-compounds, as well as preventing growth of pathogenic microorganisms is of great concern to ensure product safety. Production and application of liquid smoke flavors is discussed. 2018-07-04T07:39:21Z 2018-07-04T07:39:21Z 1997-12-01 Conference Paper Paper - American Society of Agricultural Engineers. Vol.3, (1997) 01450166 2-s2.0-0031359544 https://repository.li.mahidol.ac.th/handle/123456789/17846 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=0031359544&origin=inward |
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Agricultural and Biological Sciences Jeffrey C. Nash Review of technical considerations for smoke curing processes of foods |
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Smoke curing is a widely employed, but only moderately well understood method of processing foods. The smoke curing process is reviewed with attention to those factors which are of concern to food process engineers. Proper site selection serves as a basis of a good production facility. Conditions under which curing smoke is generated determine its chemical composition. Inside the smokehouse, temperature, humidity, air velocity and flow pattern affect product quality by influencing the deposition of smoke components on the surfaces of food materials. Simultaneously, products are heated, cooked, and dried. Interaction of all these factors produces characteristic colors, flavors, anti-oxidant, and bacteriostatic properties. Avoiding the generation of carcinogens and nitroso-compounds, as well as preventing growth of pathogenic microorganisms is of great concern to ensure product safety. Production and application of liquid smoke flavors is discussed. |
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Mahidol University |
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Mahidol University Jeffrey C. Nash |
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Conference or Workshop Item |
author |
Jeffrey C. Nash |
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Jeffrey C. Nash |
title |
Review of technical considerations for smoke curing processes of foods |
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Review of technical considerations for smoke curing processes of foods |
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Review of technical considerations for smoke curing processes of foods |
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Review of technical considerations for smoke curing processes of foods |
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Review of technical considerations for smoke curing processes of foods |
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review of technical considerations for smoke curing processes of foods |
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2018 |
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https://repository.li.mahidol.ac.th/handle/123456789/17846 |
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