presentation food technology

8/3/2019 Presentation Food Technology

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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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