Jeffrey C. NashMahidol University2018-07-042018-07-041997-12-01Paper - American Society of Agricultural Engineers. Vol.3, (1997)014501662-s2.0-0031359544https://repository.li.mahidol.ac.th/handle/123456789/17846Smoke curing is a widely employed, but only moderately well understood method of processing foods. The smoke curing process is reviewed with attention to those factors which are of concern to food process engineers. Proper site selection serves as a basis of a good production facility. Conditions under which curing smoke is generated determine its chemical composition. Inside the smokehouse, temperature, humidity, air velocity and flow pattern affect product quality by influencing the deposition of smoke components on the surfaces of food materials. Simultaneously, products are heated, cooked, and dried. Interaction of all these factors produces characteristic colors, flavors, anti-oxidant, and bacteriostatic properties. Avoiding the generation of carcinogens and nitroso-compounds, as well as preventing growth of pathogenic microorganisms is of great concern to ensure product safety. Production and application of liquid smoke flavors is discussed.Mahidol UniversityAgricultural and Biological SciencesConference PaperSCOPUS