| 1. |
Low installation
and operating costs (no costly flame-proofing
device required). |
| 2. |
Reduced smoking
time. |
| 3. |
Homogeneous and even
colour. |
|
Smoking is an ancestral method used for preserving
food.
The different stages
of the liquid smoke production
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
 Hard wood combustion
produces acid, phenylic and carbonyl compounds which have
an effect upon food colour, flavour and preservation.These
various compounds have bacteriostatic and antioxidant properties.
Liquid smoke eliminates
the drawbacks of traditional smoking, as regards hygiene
(benzopyrenes, , air pollution), practice (fire hazards,
uneasy cleaning of equipment due to the presence of tar,
large storage volume required for sawdust and shavings)
and economically speaking (very long smoking time and sometimes
prohibitive production costs).
Besides, colour
unevenness and sensorial variations have led manufacturers
to seek more efficient solutions. |
