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FN 132 > Smoking > Flashcards

Smoking Flashcards

1
Q

Smoke

A

Main ingredient or actor in smoking

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

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2
Q

Smoke is composed of a mixture of 3 states:

A

Aerosol of solid particles

Liquid drops

Vaporized chemicals

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3
Q

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

A

1000; liquid; gaseous

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4
Q

Examples of undesirable and desirable compounds released in smoke

A

Formaldehyde
Organic acids
Hydrocarbons
Gases
Carbonyls
Alcohols
Phenols

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5
Q

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

A

True.

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6
Q

This chemical is particularly used for preservation.

A

Formaldehyde

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7
Q

Functions of smoking

A

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

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8
Q

What chemicals are the main players in each function?

A

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

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9
Q

Gives a more rigid structure of the casing

A

Surface hardening

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10
Q

What is the undesirable effect of smoking?

A

Benzopyrene

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11
Q

Benzopyrene

A

Product of the incomplete combustion of fuel and organic substances

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12
Q

These are sources high in benzopyrene

A

Charred and over-fried foods

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13
Q

Different sources of benzopyrene and the ranking of their contribution

A

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

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14
Q

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

A

Intestinal tract cancer

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15
Q

True or false. Benzopyrene residues cannot be avoided.

A

True.

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16
Q

Maximum level of benzopyrene residues recommended by WHO/FAO

A

10 mcg/kg

17
Q

Types of smoking

A

Cold
Hot
Smoke flavorings

18
Q

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

A

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

19
Q

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

A

Low temperature at long durations

Used for fermented, cured, and salted meat products

20
Q

Hot smoking
- Temperature
- Duration
- Advantage
- Product

A

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

21
Q

Two types of smokehouse

A

Large drum/barrel
Permanent/concrete

22
Q

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

A

Movable

23
Q

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

A

Hung on wooden or iron rods
Placed on trays

24
Q

Examples of smokehouses

A

Mechanical
Concrete
Drum

25
Q

Criteria for wood

A

Acceptable
- burns slowly
- does not produce unpleasant odor and flavor
- dry fruit tree wood and leaves (guava)

Not acceptable
- soft or resinous

26
Q

What happens when you use soft or resinous wood?

A

Black color and undesirable flavor

27
Q

Traditional smokehouses

A

Burn damp hardwood sawdust
Heat dry sawdust
Heat pieces of log

28
Q

Modern smokehouses

A

Electrical or gas ignition

29
Q

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

A

Separate smoke generators

Quantity

Temperature

30
Q

Tinapa is smoked in what type of smokehouse

A

Barrel

31
Q

Smoke flavorings

A

Used in the absence of smokehouses

32
Q

3 types of smoke flavorings and define

A

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

33
Q

Liquid smoke

A

Imparts flavor only
Minimal or no preservative effect
No drying action

34
Q

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

A

Add preservation techniques.

35
Q

Main challenge of the smoking industry

A

Health and safety of workers

FN 132 (4 decks)

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