Modern Methods and Devices for Obtaining Technological Smoke: Review
The present article is based on the review of the current patent, scientific and technical sources. It summarizes the main types of smoke generators currently used in the meat and fish industry of the Russian Federation. The classification of smoke-generators on the basic attributes characterizing their technological and ecological efficiency is offered. Advantages and disadvantages of modern apparatuses for obtaining smoke are considered. The problem of contamination of food products with polyaromatic hydrocarbons (PAHs) during smoke smoking is reviewed. The main reason for the formation of this negative technological effect (pyrolysis of wood fuel in uncontrolled temperature conditions in the overwhelming majority of smoke generators and thermal chambers of different design) is pointed. The article substantiates the high urgency of improving the methods of obtaining carcinogenic free smoke compounds and devices on the basis of the analysis of constructions of domestic and foreign smoke generators and thermal chambers with the option of smoke generation, operated at food enterprises of the Russian Federation. Description of the method of smoke production with the use of infrared heating is given for the infrared smoke generator of Murmansk State Technical University as an example of successful solution of the problem mentioned in the article.
 Russian market magazine: food and drinks, Retrieved from: http://foodmarket.spb.ru/current.php?article=2295
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