Performance Test And Economic Evaluation Of Pyrolysis Furnace Small Scale-Worth The Business For Producing Liquid Smoke

Abstract

Liquid smoke is water which made of smoke as pyrolysis processing products. It can use in food products as a flavoring, texture, distinctive taste in food products such as meat, fish, and cheese. To produce liquid smoke safely and provide economic value, the effective and efficient a pyrolysis furnace that is indispensable. The study aimed to get the proper scale of the pyrolysis furnace and food grade liquid smoke which feasible for business. The research activities consisted of testing of the pyrolysis furnace, analyzing the content of liquid smoke, determining the effectivity of liquid smoke against various types of spoilage and pathogenic microorganisms and investigating market feasibility. Results of this study showed that the yield of pyrolysis was 42.26%, first distillation was 35.18% and second distillation was 34.33% of the raw materials used. The resulting liquid smoke indicated that no content of Polycyclic Aromatic Hydrocarbon (PAH). The liquid smoke concentration of 20%, 30%, and 40% was able to inhibit the bacteria E. coli, Salmonella, and Staphylococcus aureus; this meant that the liquid smoke was safe for use in food products. The feasibility analysis indicated that the liquid smoke business using the pyrolysis furnace was able to provide benefits and was feasible to run.