Pear Wood Pyrolysis Influences Quality and Levels of Polycyclic Aromatic Hydrocarbons in Liquid Smoke

Pear Wood Pyrolysis Influences Quality and Levels of Polycyclic Aromatic Hydrocarbons in Liquid Smoke

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 pyr...

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Bibliographic Details
Main Authors: Mingwu Qiao, Fei Wang, Shaohua Meng, Yufei Liu, Lianjun Song, Jiansheng Zhao, Yan Ma, Guanghui Zhao, Xianqing Huang, Dan Hai
Format: Article
Language:English
Published: Elsevier 2024-10-01
Series:Journal of Food Protection
Subjects:
Liquid smoke products
Particle sizes
Pyrolysis process
Pyrolysis temperature
Toxicity risk assessment
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X24001042

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http://www.sciencedirect.com/science/article/pii/S0362028X24001042

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