Advances in Smoking of Foods (eBook)

Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8 - 10 September, 1976

A. Rutkowski (Herausgeber)

eBook Download: PDF

2013 | 1. Auflage
79 Seiten
Elsevier Science (Verlag)
978-1-4831-6024-5 (ISBN)

Infos

Advances in Smoking of Foods covers the plenary lectures presented at the International Symposium on Advances in Smoking of Foods, held in Warsaw, Poland, on September 8-10, 1976. The book focuses on the processes involved in the smoke curing of foods, as well as on the analysis of the production of smoke and compounds found in it.
The compilation first offers information on the phenomena of quality in the smoke curing process, including the history, reviews, and advances of the process. The book then evaluates the physical and chemical processes involved in the production and application of smoke. The processes considered in the production of smoke from wooden materials are underscored.
The text presents an analysis of smoke and smoked food, wherein it is posed that wood smoke is composed of compounds formed by the pyrolysis of wood constituents such as cellulose, hemicellulose, and lignin. Polycyclic hydrocarbons and phenolic compounds are discussed. The book also explains the contributions of smoke compounds to sensory, bacteriostatic, and antioxidative effects in smoked foods; facts and legislation regarding polycyclic aromatic hydrocarbons in smoked foods; and concepts in technology and design of machinery for production and application of smoke in the food industry.
The selection is a vital source of information for readers wanting to study the smoke curing of foods.

Inhalt

Front Cover 1
Advances in Smoking of Foods 4
Copyright Page 5
Table of Contents 6
CHAPTER 1. THE PHENOMENA OF QUALITY IN THE SMOKE CURING PROCESS 8
Abstract 8
INTRODUCTION 8
REVIEWS 9
CONCLUDING REMARKS 14
BIBLIOGRAPHY 15
CHAPTER 2. PHYSICAL AND CHEMICAL PROCESSES INVOLVED IN THE PRODUCTION AND APPLICATION OF SMOKE 18
Abstract 18
PRODUCTION OF SMOKE 19
REFERENCES 30
ANALYSIS OF SMOKE AND SMOKED FOOD 34
Abstract 34
lNTRODUCTION 34
POLYCYCLIC HYDROCARBONS 36
PHENOLIC COMPOUNDS 41
REFERENCES 42
CHAPTER 4. CONTRIBUTION OF SMOKE COMPOUNDS TO SENSORY, BACTERIOSTATIC ANTIOXIDATIVE EFFECTS IN SMOKED FOODS 46
INTRODUCTION 46
CONTRIBUTION TO SENSORY EFFECTS 46
CONTRIBUTION TO BACTERIOSTATIC AND ANTIOXIDATIVE EFFECTS 48
FINAL REMARKS 49
REFERENCES 50
CHAPTER 5. SOME FACTS AND LEGISLATION CONCERNING POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKED FOODS 52
Abstract 52
CONCLUSION 62
REFERECNES 63
CHAPTER 6. NOVEL CONCEPTS IN TECHNOLOGY AND DESIGN OF MACHINERY FOR PRODUCTION AND APPLICATION OF SMOKE IN THE FOOD INDUSTRY 66
Abstract 66
INTRODUCTION 66
BETTER CONTROL OF SMOKE FLAVOR AND COLOR 67
THE C0NCERN FOR POSSIBLE CARCINOGENESIS FROM COMPONENTS IN WOOD SMOKE 75
THE NEED TO DECREASE SMOKE EFFLUENT 77
THE NEED FOR BETTER DESIGN AND FASTER THROUGH-PUT IN SMOKING SYSTEMS 79

Produkt-Details

• Erscheint lt. Verlag: 22.10.2013
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik
• ISBN-10: 1-4831-6024-6 / 1483160246
• ISBN-13: 978-1-4831-6024-5 / 9781483160245