Inżynieria Rolnicza
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Title : Effects of modifications of the power nozzles structure in the smoke-drying chamber on the reduction of PAH compounds content in meat products
Key words : meat products, smoking, PAH, smoke chamber, nozzle structure
Summary :

The objective of the study was reduction of PAHs compounds content in meat products subjected to industrial conditions of smoking in the chamber when changing the feed nozzle structure in a mixture of smoke. Smoked meat products of geometrical form of an oval taken from two primary smoke chambers of different structure of supply nozzles and nozzles diffusing the smoke mixture constituted material samples. Qualitative and quantitative analysis of PAHs was carried out with the use of liquid chromatography with a selective detector (HPLC-FLD-DAD). Research on the content and compounds of PAH group in meat products, smoked with the use of a modified feed nozzle compared to a traditional system of nozzles, indicate clearly on more favorable conditions for distribution of a mixture of smoke in the smoking chamber due to their reduced level.

Please use the following format to cite the selected article : Kubiak, M. S., Jakubowski, M., Dolata, W. (2014). Effects of modifications of the power nozzles structure in the smoke-drying chamber on the reduction of PAH compounds content in meat products. Inzynieria Rolnicza, 1(149), 83-90.
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