Effect of air volume flow rates on pyrolysis temperatures and flue gas compositions to control smoldering smoke generation
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Published:2024-07
Issue:
Volume:
Page:112213
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ISSN:0260-8774
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Container-title:Journal of Food Engineering
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language:en
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Short-container-title:Journal of Food Engineering
Author:
Leible MalteORCID,
Herrmann Kurt,
Gibis MonikaORCID,
Weiss JochenORCID
Reference14 articles.
1. F. Shafizadeh, The Chemistry of Pyrolysis and Combustion, in: R. Rowell (Ed.), The Chemistry of Solid Wood, American Chemical Society, Washington, DC, 1984, pp. 489–529.
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3. J.A. Maga, Smoke in Food Processing, CRC Press, 2018.
4. L.J. Ogbadu, PRESERVATIVES | Traditional Preservatives – Wood Smoke, in: Encyclopedia of Food Microbiology, Elsevier, 2014, pp. 141–148.
5. Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages;Racovita;J. Agric. Food Chem.,2020