Environmental friendly food smoking technologies

Aydin Killic*, Haydar Kucuk, Adnan Midilli

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

2 Citations (Scopus)

Abstract

This study deals with the development of the food smoking technologies for environmental friendly unit operations. Smoking process include some different unit operations such as salting, drying and smoking. In this regard, the last innovative studies on the smoking technologies first defined. Second, the main environmental characteristics of unit operations in smoking process are discussed. Third, some sustainable strategies for improving the smoking process and minimizing the environmental impact are developed. Finally, a case study, including the cold air assisted salting, drying and smoking of the food, is presented by considering some food quality and safety parameters. Finally, the results show that the best method reduced environmental impact is the low temperature assisted brining, drying and liquid smoking. In summary, the low temperature process assisted production techniques are potential techniques for food smoking industry in order to achieve better product quality, safety and reduced environmental impact.

Original languageEnglish
Title of host publicationProgress in Sustainable Energy Technologies Vol II
Subtitle of host publicationCreating Sustainable Development
PublisherSpringer International Publishing
Pages557-576
Number of pages20
ISBN (Electronic)9783319079776
ISBN (Print)9783319079769
DOIs
Publication statusPublished - 1 Jan 2014
Externally publishedYes

Bibliographical note

Publisher Copyright:
© Springer International Publishing Switzerland 2014.

Keywords

  • Drying
  • Environment
  • Food
  • Salting
  • Smoking

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