Environmental friendly food smoking technologies

Abstract

This study deals with the development of the food smoking technologies for environmental friendly unit operations. Smoking process include some different unit operations such as salting, drying and smoking. In this regard, the last innovative studies on the smoking technologies first defined. Second, the main environmental characteristics of unit operations in smoking process are discussed. Third, some sustainable strategies for improving the smoking process and minimizing the environmental impact are developed. Finally, a case study, including the cold air assisted salting, drying and smoking of the food, is presented by considering some food quality and safety parameters. Finally, the results show that the best method reduced environmental impact is the low temperature assisted brining, drying and liquid smoking. In summary, the low temperature process assisted production techniques are potential techniques for food smoking industry in order to achieve better product quality, safety and reduced environmental impact.