Liquid Smoke Production Quality from Raw Materials Variation and Different Pyrolysis Temperature

Budaraga, Ketut; Arnim,; Marlida, Yetti; Bulanin, Usman

doi:10.18517/ijaseit.6.3.737

Cited by 58 publications

(60 citation statements)

References 9 publications

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“…This process occurs in various stages: (i) hemicelluloses are disintegrated at 200-315°C, resulting in formation of furan, acetic acid and its derivatives; (ii) cellulose is disintegrated at 240-350°C, resulting in carbonic acid formation; (iii) lignin is disintegrated at 280-500°C, resulting in production of phenol, phenolic ether and its derivatives 2 . In principle, any wood material can be used in pyrolysis to produce liquid smoke, including palm kernel shells, sugar cane fibers, empty fruit bunches, rice husks, and coconut peel [3][4][5][6][7][8][9][10] . Previous research [11][12][13] has shown that the liquid smoke produced from pyrolysis of palm kernel shells contained phenol, carbonyl and other acids.…”

Section: Introductionmentioning

confidence: 99%

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

2019

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Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

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Section: Introductionmentioning

confidence: 99%

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

2019

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“…On pyrolysis, cellulose will be hydrolyzed and produce glucose and further reaction produce acetic acid. Cellulose degradation process occurs on temperatures 280-320°C [13]. Total acid obtained in this study is high due to the cellulose contained in OPF (40 -50%) [19].…”

Section: Acetic Acid Contentmentioning

confidence: 67%

“…Liquid smoke produced by pyrolysis has black colour. This is because of tar compound that basically has black colour with high molecular weight as the result of degradation (cellulose, hemicellulose and lignin) [13]. Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Phenols are obtained from lignin pyrolysis. The quantity and quality of phenol compound that can be found on liquid smoke is related with lignin-content and pyrolysis temperature [12,13]. The degradation of lignin usually starts at temperature of 300 o C [17].…”

Section: Total Phenolic Contentmentioning

confidence: 99%

“…Raw material type along with pyrolysis operation condition can influence on chemical and physical characteristics of liquid smoke [13]. The purpose of this research is to know the chemical characteristics of liquid smoke produced from OPF which pyrolysized with various times and temperatures level.…”

Section: Introductionmentioning

confidence: 99%

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Effect of pyrolisis temperature and time on liquid smoke characteristics

2020

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Oil palm frond is a lignocellulose material, by pyrolysis, it will produce liquid smoke which have many advantages because of the compounds, such as acetic acid, carbonyls and phenolics contained in it. The pyrolysis of oil palm fronds in this study carried out at temperatures 400 °C, 500 °C, and 600 °C for 40 minutes, 90 minutes, and 120 minutes. There were 3 parameters observed in this study, they were acetic acid, phenolics and carbonyl contents which were analyzed by GC-MS instrument. The results of the study showed that the different temperatures and times of pyrolysis affected the content of chemical components in liquid smoke and acetic acid was the most dominant component obtained in the liquid smoke. The highest acetic acid content in the liquid smoke obtained was 92,30% at pyrolysis temperature of 500 °C for 120 minutes. Meanwhile, the highest total phenolic content obtained was 7,32% at pyrolysis temperature of 600 °C for 120 minutes and the highest carbonyl content obtained was 32,56% at the pyrolysis temperature of 400 °C for 60 minutes

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An in vitro-based hazard assessment of liquid smoke food flavourings

et al. 2021

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Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of hazardous chemicals constituting in the commercially available products are largely unknown. Therefore, a test battery of cell-based in vitro methods, covering different modes of actions of high relevance to human health, was applied to study liquid smoke products. Ten liquid smoke flavourings were tested as non-extracted and extracted. To assess the potential drivers of toxicity, we used two different solvents. The battery of in vitro methods covered estrogenicity, androgenicity, oxidative stress, aryl hydrocarbon receptor activity and genotoxicity. The non-extracted samples were tested at concentrations 0.002 to 1 μL liquid smoke flavouring/mL culture medium, while extracted samples were tested from 0.003 to 200 μL/mL. Genotoxicity was observed for nearly all non-extracted and all hexane-extracted samples, in which the former had higher potency. No genotoxicity was observed for ethyl acetate-extracted samples. Oxidative stress was activated by almost all extracted and non-extracted samples, while approximately half of the samples had aryl hydrocarbon receptor and estrogen receptor activities. This study used effect-based methods to evaluate the complex mixtures of liquid smoke flavourings. The increased bioactivities seen upon extractions indicate that non-polar chemicals are driving the genotoxicity, while polar substances are increasing oxidative stress and cytotoxic responses. The differences in responses indicate that non-extracted products contain chemicals that are able to antagonize toxic effects, and upon extraction, the protective substances are lost.

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Liquid Smoke Production Quality from Raw Materials Variation and Different Pyrolysis Temperature

Cited by 58 publications

References 9 publications

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

Effect of pyrolisis temperature and time on liquid smoke characteristics

An in vitro-based hazard assessment of liquid smoke food flavourings

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