Abstract
Several novel concepts in the technology and design of machinery for the production and application of smoke in the food industry have developed during the past few years. These concepts have resulted largely from the concern in the following four general areas: (1) better control of the flavor and color of smoked foods, (2) the possible carcinogensis by components in wood smoke, (3) the need to decrease smoke effluent from smokehouses, and (4) the need to increase rates of production. The production and use of smoke solutions as a replacement for direct vaporous smoking have aided greatly in all four of the above problem areas. New designs in smokehouses including using of electrostatically filtered smoke, closed system smokehouses, and carefully engineered smoking tunnels have contributed to less smoke effluent, as well as to lower hydrocarbon deposition on foods and smoking with better efficiency and throughput.
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