Smoking

Question 1

Smoke

Answer 1

Main ingredient or actor in smoking

Generated through the thermal destruction of the wood components lignin, hemicellulose, and cellulose.

Question 2

Smoke is composed of a mixture of 3 states:

Answer 2

Aerosol of solid particles

Liquid drops

Vaporized chemicals

Question 3

There are more than ________ undesirable and desirable _________ or _________ components of wood that are released

Answer 3

1000; liquid; gaseous

Question 4

Examples of undesirable and desirable compounds released in smoke

Answer 4

Formaldehyde
Organic acids
Hydrocarbons
Gases
Carbonyls
Alcohols
Phenols

Question 5

True or false. All chemicals emanating from smoke can preserve our food.

Answer 5

True.

Question 6

This chemical is particularly used for preservation.

Answer 6

Formaldehyde

Question 7

Functions of smoking

Answer 7

Attractive color
Anti-microbial effect
Imparts a distinct flavor
Retards fat oxidation
Surface hardening

Question 8

What chemicals are the main players in each function?

Answer 8

Antimicrobial effect - aldehyde, phenols, acids
Attractive color - aldehyde and carbonyls
Imparts a distinct flavor - phenols and carbonyls and others
Retards fat oxidation - aldehyde and phenols
Surface hardening - aldehyde

Question 9

Gives a more rigid structure of the casing

Answer 9

Surface hardening

Question 10

What is the undesirable effect of smoking?

Answer 10

Benzopyrene

Question 11

Benzopyrene

Answer 11

Product of the incomplete combustion of fuel and organic substances

Question 12

These are sources high in benzopyrene

Answer 12

Charred and over-fried foods

Question 13

Different sources of benzopyrene and the ranking of their contribution

Answer 13

Charred and over-fried&raquo_space; high fat and high protein&raquo_space; roasting and grilling

Question 14

Frequent intake of smoked foods has a positive statistical correlation with ?

Answer 14

Intestinal tract cancer

Question 15

True or false. Benzopyrene residues cannot be avoided.

Answer 15

True.

Question 16

Maximum level of benzopyrene residues recommended by WHO/FAO

Answer 16

10 mcg/kg

Question 17

Types of smoking

Answer 17

Cold
Hot
Smoke flavorings

Question 18

Cold smoking
- Temperature
- Duration
- Disadvantage
- Best used for
- Product

Answer 18

Cold smoking
- Temperature: below 30 C
- Duration: 12-24 hrs
- Disadvantage: rapid microbial growth
- Best used for: fermented, salted, cured meat products
- Product: dehydrated and has strong smoke flavor

Question 19

Why is cold smoking susceptible to rapid microbial growth? What is the countermeasure?

Answer 19

Low temperature at long durations

Used for fermented, cured, and salted meat products

Question 20

Hot smoking
- Temperature
- Duration
- Advantage
- Product

Answer 20

Hot smoking
- Temperature: +60-80 C
- Duration: shorter than cold smoking
- Advantage: faster; has rapid color and flavor development
- Product: milder smoke flavor

Question 21

Two types of smokehouse

Answer 21

Large drum/barrel
Permanent/concrete

Question 22

The heat source of a smokehouse should be ______ to allow for hot/cold smoking.

Answer 22

Movable

Question 23

Products should be _______ on ________ or _______ ______ or ________ on ________ where the smoke could pass through.

Answer 23

Hung on wooden or iron rods
Placed on trays

Question 24

Examples of smokehouses

Answer 24

Mechanical
Concrete
Drum

Question 25

Criteria for wood

Answer 25

Acceptable - burns slowly - does not produce unpleasant odor and flavor - dry fruit tree wood and leaves (guava) Not acceptable - soft or resinous

Question 26

What happens when you use soft or resinous wood?

Answer 26

Black color and undesirable flavor

Question 27

Traditional smokehouses

Answer 27

Burn damp hardwood sawdust Heat dry sawdust Heat pieces of log

Question 28

Modern smokehouses

Answer 28

Electrical or gas ignition

Question 29

Modern smokehouses use _________ _______ ________ to allow better control of ________ and ________ of the smoke produced.

Answer 29

Separate smoke generators Quantity Temperature

Question 30

Tinapa is smoked in what type of smokehouse

Answer 30

Barrel

Question 31

Smoke flavorings

Answer 31

Used in the absence of smokehouses

Question 32

3 types of smoke flavorings and define

Answer 32

Smoke condensates - more concentrated Smoke flavors - prepared by mixing chemically defined flavoring substances Smoke flavoring preparations - more natural than smoke flavors

Question 33

Liquid smoke

Answer 33

Imparts flavor only Minimal or no preservative effect No drying action

Question 34

Liquid smoke offers no other benefits aside from flavor. What should be done?

Answer 34

Add preservation techniques.

Question 35

Main challenge of the smoking industry

Answer 35

Health and safety of workers