AI Article Synopsis
- Limu smoked chicken, a traditional Chinese dish, is associated with harmful substances called polycyclic aromatic hydrocarbons (PAHs) produced during smoking.
- Researchers developed a new process to minimize PAH generation while using pear wood for liquid smoke, evaluating its chemical contents and toxicity risks under various conditions.
- The optimal conditions for creating safer pear wood smoke liquid were determined to be a pyrolysis temperature above 350 °C, a specific particle size, and 8% sucrose content.
Article Abstract
Limu smoked chicken is a traditional Chinese delicacy; however, polycyclic aromatic hydrocarbons (PAHs) are generated during the smoking process. We developed a pyrolysis process for pear wood liquid smoke with minimal PAH generation. Pear wood liquid smoke products were prepared under different pyrolysis conditions in a self-made pyrolysis reactor, and the total phenol, carbonyl compound, total acid, and PAH contents and PAH toxicity risk were evaluated. With increasing temperatures, the toxicity equivalent ΣPAH of the smoke liquid reached 3.004 μg/kg. With increasing particle sizes, the total phenol content reached 1.6 mg/mL; the phenol content was 5.95 mg/mL. With increasing particle sizes, the toxicity equivalent ΣPAHs of the smoke liquor reached 2.441 μg/kg. The optimal parameters for treating pear wood smoke liquid in the thermal reaction device were a pyrolysis temperature of pear wood of >350 °C, particle size of S2, and sucrose content of 8%.
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| http://dx.doi.org/10.1016/j.jfp.2024.100320 | DOI Listing |
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