Sizing of an innovative and improved meat smoking system
There has been recent interest in developing small-scale smoking technologies that respect French sanitary recommendations concerning benzo(a)pyrene deposition on food. The conceptual and embodiment phases of design, and the sizing of a smoker in which this deposition phenomenon is limited are reviewed in this paper. The conceptual phase of design has lead to a process based on the operations of smoking, heating and drying units, using cooled smoke, radiant plates and supplying flows of this cooled smoke directly to the product. For marketing reasons, the power supply is exclusively derived from the combustion of small logs and the smoke comes from sawdust pyrolysis, this smoke being cooled by flowing through a heat exchanger using ice as a cold source. The embodiment phase of design has lead to a versatile system in terms of smoking, heating and drying functionalities. The sizing of this system is based on knowing the drying kinetic of the product in a traditional smoke house ("boucan"); it was performed by estimating heat and mass transfer phenomena occurring between the product and its surroundings. It leads to a kiln having a thermodynamic efficiency close to 13%. (Résuùé d'auteur)
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dig-cirad-fr-5412322022-12-30T18:30:17Z http://agritrop.cirad.fr/541232/ http://agritrop.cirad.fr/541232/ Sizing of an innovative and improved meat smoking system. Bruneau Denis, Sebastian Patrick, Lecompte Jean-Yves, Collignan Antoine, Rochery Vincent. 2005. International Journal of Food Engineering, 1 (4), 18 p. Researchers Sizing of an innovative and improved meat smoking system Bruneau, Denis Sebastian, Patrick Lecompte, Jean-Yves Collignan, Antoine Rochery, Vincent eng 2005 International Journal of Food Engineering Q02 - Traitement et conservation des produits alimentaires There has been recent interest in developing small-scale smoking technologies that respect French sanitary recommendations concerning benzo(a)pyrene deposition on food. The conceptual and embodiment phases of design, and the sizing of a smoker in which this deposition phenomenon is limited are reviewed in this paper. The conceptual phase of design has lead to a process based on the operations of smoking, heating and drying units, using cooled smoke, radiant plates and supplying flows of this cooled smoke directly to the product. For marketing reasons, the power supply is exclusively derived from the combustion of small logs and the smoke comes from sawdust pyrolysis, this smoke being cooled by flowing through a heat exchanger using ice as a cold source. The embodiment phase of design has lead to a versatile system in terms of smoking, heating and drying functionalities. The sizing of this system is based on knowing the drying kinetic of the product in a traditional smoke house ("boucan"); it was performed by estimating heat and mass transfer phenomena occurring between the product and its surroundings. It leads to a kiln having a thermodynamic efficiency close to 13%. (Résuùé d'auteur) article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/541232/1/document_541232.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html |
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Q02 - Traitement et conservation des produits alimentaires Q02 - Traitement et conservation des produits alimentaires Bruneau, Denis Sebastian, Patrick Lecompte, Jean-Yves Collignan, Antoine Rochery, Vincent Sizing of an innovative and improved meat smoking system |
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There has been recent interest in developing small-scale smoking technologies that respect French sanitary recommendations concerning benzo(a)pyrene deposition on food. The conceptual and embodiment phases of design, and the sizing of a smoker in which this deposition phenomenon is limited are reviewed in this paper. The conceptual phase of design has lead to a process based on the operations of smoking, heating and drying units, using cooled smoke, radiant plates and supplying flows of this cooled smoke directly to the product. For marketing reasons, the power supply is exclusively derived from the combustion of small logs and the smoke comes from sawdust pyrolysis, this smoke being cooled by flowing through a heat exchanger using ice as a cold source. The embodiment phase of design has lead to a versatile system in terms of smoking, heating and drying functionalities. The sizing of this system is based on knowing the drying kinetic of the product in a traditional smoke house ("boucan"); it was performed by estimating heat and mass transfer phenomena occurring between the product and its surroundings. It leads to a kiln having a thermodynamic efficiency close to 13%. (Résuùé d'auteur) |
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article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires |
author |
Bruneau, Denis Sebastian, Patrick Lecompte, Jean-Yves Collignan, Antoine Rochery, Vincent |
author_facet |
Bruneau, Denis Sebastian, Patrick Lecompte, Jean-Yves Collignan, Antoine Rochery, Vincent |
author_sort |
Bruneau, Denis |
title |
Sizing of an innovative and improved meat smoking system |
title_short |
Sizing of an innovative and improved meat smoking system |
title_full |
Sizing of an innovative and improved meat smoking system |
title_fullStr |
Sizing of an innovative and improved meat smoking system |
title_full_unstemmed |
Sizing of an innovative and improved meat smoking system |
title_sort |
sizing of an innovative and improved meat smoking system |
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http://agritrop.cirad.fr/541232/ http://agritrop.cirad.fr/541232/1/document_541232.pdf |
work_keys_str_mv |
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