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ENV 206 FOOD TECHNOLOGY
TITLE: SMOKE
BY; NOOR ARIZA
NORSARAHIDA
MENTY
SITI DASIMA
FOR; MISS SITI NOR AIN SERIMASRAN
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INTRODUCTION
DEFINITION:- the process of flavouring, cooking, or preserving food by
exposing it to the smoke from burning or flaming plant
materials, most often wood.
The theory behind this technique is that the combination
ofdrying and hydrocarbon absorption essentially
drives microbes and oxidants from the foods.
The preserving smoked food is only really suited to
hardier food such as beef, poultry, game, lamb, oily fish
and pork.
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WOOD SMOKE
The common wood use for smoking ishardwood. Hardwoods are made up mostlyof three materials: cellulose andhemicellulose which are aggregate sugarmolecules; when burnt, it produce
carbonyls, which provide most of the colorcomponents and sweet, flowery, and fruityaromas. The third material is lignin, ahighly complex arrangement ofinterlocked phenolic molecules, alsoproduces a number of distinctive aromatic
elements when burnt, including smoky,spicy, and pungent compounds likeguaiacol (responsible for the smokeytaste), phenol, and syringol (primarycontributor to smokey aroma).
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FOOD SMOKED METHODSCommon methods:
Place it into a smoky environment.
As the food sits in the smoke, the
smoke from the wood covers the food
and seasons the outside of it.
As time goes on the seasoning
deposited on the outside of the food
from the wood smoke is absorbed into
the food giving it the flavor.
Adding heat and cooking the food in
this environment speeds things up abit but heat is not necessary.
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Hot Smoking
Use an oven temperature up to 250rF (121rC),
within this temperature range, foods are fully
cooked, moist, and flavorful.
Hot smoking is used for things like barbecue
smoked ribs, brisket and smoked turkey and is
usually referred to as barbecue.
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Cold Smoking
Use lower temperature of 90r to 130r F (32r-
55rC).In this temperature range, foods take on a
rich, smoky flavor, develop a deep mahogany
color, and tend to retain a relatively moisttexture.
Cold smoking is commonly used for making
smoked cheese, smoked salmon and smokedbacon.
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Smoke Roasting
Any process that has the attributes of bothroasting and smoking.
Also referred as "barbecuing" or "pit-roasting".
It may be done in a smoke-roaster, closed wood-
fired oven or barbecue pit, any smoker that can
reach above 250 F (121 C), or in a conventional
oven by placing a pan filled with hardwood chips
on the floor of the oven.
This should be done in a well-ventilated area to
prevent carbon monoxide poisoning
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EXAMPLEOF SMOKER
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Propane
The newer method designed to allow the
smoking of meat in more controlledenvironment.
The heat is generated by lighting a gas
burner.
This lies directly under a steel or iron box
that
contains the wood or charcoal. The steel
box has
few vent holes at the top of the box. By
starving
the heated wood of oxygen, it will smokeinstead of burn. Any type of wood, charcoal
or
mix can be used.
This method uses less wood and more
convenient
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- This is a more traditional method
that uses a two box system: The fire
box and the food box.
- The fire box is typically adjacent or
under the cooking box, and can be
controlled to a finer degree. The
heat and smoke from the fire boxexhausts into the food box, where it
is used to cook and cure the meat.
Smokebox
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smokehouse
Commercial smokehouses, mostly made from
stainless steel, have independent systems for
smoke generation and cooking.
Smoke generators use friction, an electric coil ora small flame to ignite sawdust on demand. Heat
from steam coils or gas flames is balanced with
live steam or water sprays t o control the
temperature and humidity.
Elaborate air handling systems reduce hot orcold spots, to reduce variation in the finished
product. Racks on wheels or rails are used to hold
the product and facilitate movement
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McGurdys Smokehouse
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Advantages
Phenol and other phenolic compounds in wood
smoke are both antioxidants, which slow
rancidification of animal fats, and antimicrobials,
which slow bacterial growth.
Other antimicrobials in wood smoke include
formaldehyde, acetic acid, and other organic
acids, which give wood smoke a low pH about
2.5.
The smoking gives the vulnerable exterior
surfaces an extra layer of protection.
Food last longer and can be brought from place to
another place.
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Disadvantages
The down side to smoking as a preservation aid is
that it only penetrates the skin and outside
layers of the meat, thus, leaving the center
exposed to the bacteria which causes the
deterioration of the food stuff.
the taste and colour of food are changes.
Eating a lot of smoked foods has been linked with
some cancers.
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THANK YOU
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