U.S. patent number 3,615,729 [Application Number 04/829,285] was granted by the patent office on 1971-10-26 for smoking of food products.
This patent grant is currently assigned to Peter Eckrich & Sons, Inc.. Invention is credited to Harvey O. Baker, Johan E. Hoff.
United States Patent |
3,615,729 |
Baker , et al. |
October 26, 1971 |
SMOKING OF FOOD PRODUCTS
Abstract
A method of providing a low carcinogen content smoke aerosol for
use in the smoking of food products. The removal of carcinogens
from natural hardwood smoke is effected by cycloning conventionally
generated smoke to remove a substantial portion of the particulate
phase thereof and/or by regenerating a condensed natural hardwood
smoke in the presence of heat. Products may be smoked in the
conventional manner or by application of a condensed liquid smoke
to a product by dipping, spraying or mixing the condensed liquid
smoke into the product as an ingredient thereof. The process also
provides the advantages of increasing the cleanliness of a smoke
generating operation, reducing the fire hazard thereof and
providing a smoking process that can be closely controlled thereby
enhancing reproducibility.
Inventors: |
Baker; Harvey O. (Fort Wayne,
IN), Hoff; Johan E. (West Lafayette, IN) |
Assignee: |
Peter Eckrich & Sons, Inc.
(N/A)
|
Family
ID: |
25254076 |
Appl.
No.: |
04/829,285 |
Filed: |
June 2, 1969 |
Current U.S.
Class: |
426/314; 426/520;
426/315; 426/650 |
Current CPC
Class: |
A23B
4/0526 (20130101); A23L 27/27 (20160801) |
Current International
Class: |
A23L
1/232 (20060101); A23L 1/226 (20060101); A23B
4/052 (20060101); A23B 4/044 (20060101); A23b
001/04 (); A23b 003/04 () |
Field of
Search: |
;99/229,259,260,261,262 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Lord; Hyman
Claims
We claim:
1. A method of making a reduced carcinogen content smoke aerosol
for use in the smoking of food products comprising the steps
of:
a. generating smoke by subjecting a desired wood to heat;
b. removing a substantial portion of the particulate phase of the
smoke containing the majority of the carcinogens found therein;
c. condensing the remaining smoke to a liquid by subjecting said
remaining smoke to a temperature in the range of 15.degree.
-40.degree. F., and
d. vaporizing the liquid smoke at an elevated temperature in the
range of 220.degree.- 850.degree. F.
2. The method of claim wherein step (b) is accomplished by feeding
the smoke from step (a) through a cyclone of a sufficiently small
size to separate out colloidal size particles at a temperature in
the range of about 180.degree.- 300.degree. F.
3. A method of making a reduced carcinogen content smoke aerosol
for use in the smoking of foods comprising the step of vaporizing a
liquid smoke composition at an elevated temperature in the range of
about 220.degree. to 850.degree. F. to generate a smoke aerosol
having a carcinogen content reduced from that of the liquid smoke
composition prior to its vaporization.
4. A method of preparing a reduced carcinogen content smoked
foodstuff utilizing the method of claim 3 to generate a smoke
aerosol, and thereafter subjecting a foodstuff to the smoke aerosol
to smoke the same.
5. A method of making a reduced carcinogen content smoked foodstuff
comprising the steps of:
a. subjecting a desired wood to heat to generate smoke;
b. passing the smoke through a cyclone of sufficiently small size
at a temperature in the range of about 180.degree.- 300.degree. F.
to remove a substantial portion of the particulate phase of the
smoke containing the majority of the carcinogens found therein;
and
c. thereafter subjecting a foodstuff to the remaining smoke.
6. The method of claim 5 wherein the step of subjecting a foodstuff
to the smoke is preceded by the steps of condensing the reduced
carcinogen content smoke to a liquid, and dispersing the liquid
smoke; and the foodstuff is subjected to the smoke by contact with
the dispersed liquid smoke.
Description
BACKGROUND OF THE INVENTION
For centuries, the flavor of various food products has been
enhanced by smoking the same. Generally, this involved subjecting
the food product, such as cheese, fish, or meat, and products made
from the foregoing, to a dense smoke aerosol generally obtained by
the oxidation of hardwood.
In those food industries utilizing smoking as a means for flavoring
various products, large smoke generating devices are utilized to
heat sawdust which is generally formed of fairly finely divided
wood bits from hardwood trees. In such operations, the sawdust will
quite often be heated at some point in the smoke generating process
to a glow point but normally, open combustion is undesirable.
The resulting smoke is then fed from the generator to a smokehouse
in which the product may be placed to be subjected to the smoky
atmosphere for a desired period of time.
Such smoke may be generally considered to consist of three
different types of matter. The first is flyash which is relatively
large in size and approaches the size of the sawdust particles
being destructively distilled. The flyash quite normally is
virtually pure carbon along with some residue contained in the wood
that will not distill or combust in the smoke generator. Of course,
the deposition of flyash on a product is to be avoided and
generally, some steps are taken to remove the flyash from the smoke
conveyed to the smokehouse. Typically, such means includes a trap
through which the smoke passes at a relatively low velocity thereby
enabling the flyash to settle out, or a large cyclone through which
the smoke passes at a relatively low velocity which is just
sufficient for the flyash to drop out of its entrained state in the
smoke stream.
A second portion of the smoke is the visible, so-called
"particulate" phase thereof which consists of relatively small
particles of a colloidal size, which particles are generally
composed of the higher boiling constituents of the smoke commonly
known as "tars."
The third constituent of smoke is the vapor phase thereof. This
phase is in a true vapor form as opposed to a colloidal form and it
has been found that this phase principally contains the aromatic
flavoring constituents which are desirably deposited on the product
to give the product a characteristic smoke flavor.
The particulate phase or tars of smoke have been found to be
relatively high in carcinogen content. A typical carcinogen found
primarily in the particulate phase of smoke is 3:4 benzypyrene. As
is well known, carcinogenic material, when present at sufficiently
high levels, can induce cancer and there is increasing suspicion
that even low levels of carcinogenic material can cause cancer
after prolonged exposure thereto.
SUMMARY OF THE INVENTION
The invention concerns itself principally with the removal of
carcinogenic material from smoke to be applied to food products
without diminishing or altering the characteristic "smoked" flavor
found in conventionally smoked products.
Furthermore, this invention concerns itself with the elimination of
other problems long associated with the smoking of food products
such as the maintenance of sanitary conditions and the fire hazards
attendant a smoking process.
In a smoke process according to the invention, smoke may be
generated by the destructive distillation of hardwood such as
sawdust by any suitable means. The smoke thus generated is then run
to a cyclone of sufficiently small size so that the smoke velocity
therein is sufficiently high to not only drop out flyash as has
been heretofore done, but additionally, to precipitate out a
substantial portion of the particulate phase of smoke containing
the majority of the carcinogens found therein.
According to one embodiment of the invention, the smoke material
still on stream from the cyclone, which will principally be
comprised of the vapor phase of smoke, may then be conveyed to a
smokehouse for the smoking of the product in any suitable
manner.
According to a second embodiment of the invention, the on stream
smoke from the cyclone may then be fed to a condenser which will
condense the smoke to a liquid form. The liquid condensed smoke may
then be applied to a product by dipping the product therein,
spraying the product therewith or mixing the liquid smoke in the
product material makeup as an ingredient.
Alternatively, the liquid smoke may then be regenerated by
dispersing the same whereupon it may be conveyed to a smokehouse
for the smoking of a product.
If the dispersion of the smoke regeneration process takes place in
a heated zone, it has been found that carcinogen content is further
lowered apparently due to a "cracking" effect of the heat on the
carcinogenic material then remaining in the smoke.
As an additional alternative, the cycloning of the originally
generated smoke may be omitted with the smoke being fed directly to
the condenser.
Various advantages in addition to carcinogen removal are present in
the foregoing process wherein the originally generated smoke is
condensed. For example, the smoke in a liquid form may be easily
stored and/or transported to a remote location. As a result, the
original smoke generation process may take place in a plant
specifically designed for that purpose and wherein no food
processing takes place. Thereafter, the smoke may be shipped to the
food processing plant for regeneration and application to the
product. As a result, unsanitary conditions and/or fire hazards due
to the presence of smoke generating equipment in a food processing
plant may be eliminated.
Furthermore, when a process according to the invention utilizing
regeneration is practiced, significantly more control over the
smoking operation than previously possible may be excercised. This
is due to the fact that the amount of smoke, and the conditions
under which it is regenerated may be much more closely controlled
than can be standard smoke generating devices. By the same token,
the composition of the liquid smoke used in regeneration can be
made more uniform.
DESCRIPTION OF THE DRAWINGS
FIG. 1 is a flow diagram indicating the steps taken in practicing
the invention; and
FIG. 2 is a vertical section of a smoke regenerating device which
may be used in practicing the method illustrated in FIG. 1.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
Smoke Generation
In the method of generating a smoke aerosol according to the
invention, a smoke generator 10 performs the first step in the
method. The step of smoke generation can be performed by any
suitable means known in the art and generally will consist of the
destructive distillation of hardwood normally in the form of
sawdust. Of course, woods other than hardwood could be used if they
produce the desired smoke flavor in the final product.
As one example of suitable means by which the smoke may be
generated, so-called "hardwood" sawdust was utilized in a
commercially available Kartridge Pak smoke generator, Model No. 17,
which includes three heated plates on which sawdust is
progressively heated. In the commercially available Kartridge Pak
generator, the temperature of only the third and final plate is
controlled. However, in order to take advantage of reproducibility
flowing from other subsequent steps used in this invention, it may
be desirable to modify such a generator by controlling the
temperature of each of the three plates to insure that consistent
smoke aerosol is generated. Normally, a plate temperature of around
750.degree. F. on all three plates will be suitable for purposes of
this invention although it will be appreciated that variety of
plate temperatures could be used.
Cycloning The Smoke
The smoke produced by the smoke generator may then be fed through a
cyclone 12 to effect removal of flyash entrained in the smoke as
well as the carcinogen bearing tars found in the particulate phase
of the smoke. The upper limit of the temperature at which the smoke
aerosol produced by the smoke generation step is subjected to a
cyclone 12 is somewhat critical to the removal of carcinogens but
the lower limit need only be sufficiently high to preclude
significant condensation in duct work. A temperature of at least
180.degree. F. is normally sufficient to preclude undesirable
condensation.
To effect significant carcinogen removal, the temperature of the
smoke when introduced into the cyclone should preferably not be
higher than about 300.degree. F. The significance of this figure
becomes apparent when it is considered that the cycloning step
removes a portion of the particulate phase of the smoke and the
percent of the total smoke generated in the particulate phase at
any given time depends upon the smoke temperature. For higher
temperatures, many of the undesirable higher boiling tars will be
vaporized and then become a portion of the gaseous phase of the
smoke. Of course, the cyclone cannot effect a separation of gases
and as a result, the higher the temperature of the smoke when
subjected to the cyclone, the less carcinogenic material will be
removed.
In terms of effecting the best temperatures so as to maximize
carcinogen removal and yet preclude significant condensation of the
smoke within duct work, it has been found that an optimum
temperature range for the smoke upon its entry into the cyclone is
on the order of 220.degree.- 230.degree. F.
Other factors also have an effect on the separation of the
particulate phase in the cycloning. For example, the concentration
of the smoke will have an effect on the amount of coalescence of
discrete particles and therefore on particle size. And of course,
in a cyclone, the larger the particle size, the greater the
separation efficiency.
Similarly, the flow rate of the smoke will have an effect on the
separation. The flow rate must be sufficiently high with respect to
the geometry of the cyclone so that the velocity of the smoke
stream introduced into the cyclone is sufficient to cause the
colloidal size particles in the particulate phase to be separated
out. This is in contrast to heretofore known systems wherein
cyclones have been used for the purpose of separating out flyash
without separating out the particulate phase of the smoke.
Of course, cyclone size has an effect on separation. For relatively
large cyclones such as those heretofore used in the separation of
flyash, the velocities obtained within a cyclone are insufficient
to cause the separation of the particulate phase of the smoke from
the gaseous phase to any appreciable degree notwithstanding any of
the foregoing factors. Thus, the cyclone should be extremely small
so that high velocities may be obtained therein. As one example of
a suitable cyclone which may be used in the method, it has been
found that a so-called "4-inch cyclone" may be used with success
without particular regard to the factors of concentration and flow
rate which are extremely difficult to determine.
The operation of the cycloning step will become apparent from the
following examples.
EXAMPLE I
Smoke was generated in a standard Kartridge Pak Model 17 generator
operated at 2.75 r.p.m. and which included at its output, a tar
trap or pot having a standard draft opening so that the smoke
generated was admixed with air. The smoke and air mixture was then
conveyed through a 2 and 1/2 inch duct work to a 4 inch cyclone
located approximately 10 feet away and the pressure drop across the
cyclone was in the range from 1.0 to 1.25 inches of water. The
smoke temperature at the cyclone was in the range of 180.degree.-
200.degree. F. The emerging gaseous phase of the smoke together
with that portion of the particulate phase which was not separated
out was then condensed and analyzed for carcinogens and the
resulting figure, when compared with smoke generated under similar
conditions but not passed through the cyclone indicated that 70
percent of the carcinogenic material, measured in terms of the
presence of 3:4 benzpyrene, was removed.
EXAMPLE II
Smoke was generated using three modified Kartidge Pak Model 17
generators wherein all three plates were controlled at a
temperature of 750.degree. F. All three generators were operated at
2.5 r.p.m. and the resulting three streams were combined and fed
directly to a 4 inch cyclone located twenty feet away through 21/2
-inch duct work without the admission of air. The temperature of
the smoke at a tar trap located next to the generators was in the
range of 350.degree.- 500.degree. F. and the pressure drop across
the cyclone was 0.5- 0.75 inches of water with the smoke emerging
at a temperature in the range from 180.degree.- 230.degree. F.
Again, 70 percent of the carcinogens measured on the same basis
were removed.
Depending upon production methods of those using a smoke aerosol
made according to the invention, the outflow from the cyclone
consisting of the gaseous phase of the smoke with or without
entrained air and a small amount of the particulate phase of the
smoke, may then be fed directly to a smokehouse for smoking of the
product or, according to the preferred embodiment utilized as the
input material for the step of condensing, described
hereinafter.
Condensing the Smoke
The smoke material emerging from the cyclone 12 and comprised
primarily of the gaseous phase of the smoke with or without
entrained air may then be fed to a multiple stage condenser 14.
According to one embodiment of the invention, three stages of
condensers are used with the first being water-cooled at about
40.degree. F., the second being ammonia-cooled at a lesser
temperature and the third being ammonia-cooled at a temperature of
about 15.degree.- 20.degree. F. Of course, a single condenser could
be used and there is intended to be no restriction on the type of
cooling, or the number of stages involved in the condenser.
However, it is generally desirable to use a multiple stage system
insofar as the constituents of the smoke flowing into the
condensing system have different condensing temperatures and the
possibility that those constituents condensing at a relatively
higher temperature might not only proceed to the liquid phase but
to the solid phase and thereby clogging of the condensing system is
avoided. Specifically, through the use of multiple stages,
liquified smoke fractions may be taken from each stage at a
temperature above that at which they would cease to flow to
preclude such clogging.
It is also desirable that the temperature of the final stage of the
condenser be on the order of 15.degree.- 20.degree. F. as mentioned
previously for the reason that such a temperature will effect
condensation of 90- 95 percent of the smoke aerosol.
Where multiple stages are used, the outlet streams may then be
recombined to provide a liquid smoke composition virtually
identical to the original smoke except, of course, for the lower
content of carcinogenic material. However, depending upon the
flavor desired to be imparted to a product, the various fractions
need not be recombined but may be used separately. For example, in
a comminuted meat product, use of the faction obtained from a high
temperature stage results in what may best be characterized as a
"sweet" taste and as the temperature of the stage decreases to the
lowest temperature, the taste of the comminuted meat product
treated with the same will gradually go from the "sweet" taste to a
so-called "phenolic" taste.
The smoke fractions emerging from the condenser may be separately
or in recombined form used as an input material for the step of
smoke regeneration as will hereinafter appear. Alternatively, the
streams either separately or collectively may be used for product
flavoring by application as liquid to the product. For example, the
product may be dipped in the liquid smoke, sprayed with the liquid
smoke, or the liquid smoke may be mixed in the makeup of the
product as an ingredient. In the case of dipping and spraying, it
may be desirable to dilute the liquid smoke as necessary to obtain
desired flavor.
Smoke Regeneration
The liquid smoke had from the condenser system may be regenerated
by dispersing the same by a smoke regenerator 16. The dispersion
may be effected by any of a variety of mechanical means and once
dispersed, a smoke aerosol suitable for smoking of a product is
provided.
A further reduction in carcinogen content measured in terms of the
presence of 3:4 benzpyrene may be effected during the smoke
regeneration step if the dispersion takes place in a heated zone.
The following examples illustrate the reduction.
EXAMPLE III
A condensed liquid smoke had sufficient 3:4 benzpyrene added
thereto to have a concentration of about 1.05 p.p.m. to facilitate
analysis. The same was mechanically vaporized in a zone at a
temperature of about 400.degree. F. and the resulting smoke aerosol
was then condensed and again analyzed for 3:4 benzpyrene which was
found to be present at a level of 0.08 p.p.m.
EXAMPLE IV
Procedures of the foregoing example were repeated except that the
zone temperature at which the dispersion took place was 600.degree.
F. The resulting smoke aerosol had a concentration of 3:4
benzpyrene of 0.06 p.p.m.
EXAMPLE V
The procedure of example III was again repeated except that a zone
having a temperature of 700.degree. F. was utilized. The resulting
smoke aerosol had a 3:4 benzpyrene concentration of less than 0.01
p.p.m.
EXAMPLE VI
The procedure of example III was again repeated except using a zone
with a temperature of 800.degree. F. The resulting smoke aerosol
had a 3:4 benzpyrene concentration of about 0.01 p.p.m.
EXAMPLE VII
The procedure of example III was again repeated utilizing a zone at
a temperature of 825.degree. F. The resulting smoke aerosol had a
3:4 benzpyrene concentration of about 0.02 p.p.m.
EXAMPLE VIII
A liquid smoke condensate having sufficient 3:4 benzpyrene added
thereto to provide a level of 0.54 p.p.m. was regenerated in a zone
heated to a temperature of 225.degree. F. The resulting smoke
aerosol was condensed and analyzed for 3:4 benzpyrene. The analysis
indicated that the regeneration process destroyed 56 percent of the
3:4 benzpyrene.
EXAMPLE IX
A condensed, cycloned liquid smoke containing 33.0 parts per
billion (p.p.b.) was regenerated by spraying the same at a plate
heated to a temperature of 750.degree. F. to regenerate the same.
After regeneration, the smoke aerosol was condensed and when
analyzed was found to contain 1.67 p.p.b. of 3:4 benzpyrene.
EXAMPLE X
Condensed, cycloned smoke containing 33.5 p.p.b. of 3:4 benzpyrene
was regenerated by spraying the same at a plate heated to
750.degree. F. to regenerate the same. Upon condensation, the
regenerated smoke as found to contain 0.74 p.p.b. of 3:4
benzpyrene.
When the regenerating procedure was attempted utilizing zone
temperatures of 850.degree. F. and more, the liquid smoke burned
with fire and flashing, and at a temperature on the order of
900.degree. F., the dispersion was accompanied by an explosion.
The mechanism by which 3:4 benzpyrene concentration is reduced by
dispersing in a heated zone is not fully understood but it is
believed that a certain amount of thermal cracking takes place.
That is, carcinogens such as 3:4 benzpyrene one broken down into
compounds of lesser molecular weight which are not classified as
carcinogens.
Furthermore, while it is not totally clear due to the inability of
generating the smoke aerosol at temperatures of 850.degree. F. or
more, the fact that such regeneration attempts resulted in
combustion and the fact that a slight upswing was noticed in the
3:4 benzpyrene concentration at zone temperatures of about
700.degree. F., it is also considered that at temperatures higher
than 850.degree. F., formation of 3:4 benzpyrene may actually be
encouraged due to combustion of the liquid smoke.
Suitable means for regenerating smoke by dispersing the same in
heated zone will be described in greater detail hereinafter.
Smoking of the Product
The regenerated smoke having a low carcinogen content may then be
directed to a smokehouse 18 for smoking products in any suitable
manner.
EXAMPLE XI
Various cycloned, condensed liquid smoke compositions having an
average 3:4 benzpyrene level of 32.9 p.p.b. were regenerated in the
manner generally described in Examples IX and X above and were
applied to all beef franks in a conventional smoke house in
conventional manner. The resulting smoked franks were then analyzed
to determine the extent of deposition of 3:4 benzpyrene using
analysis techniques having as detection limit of 0.37 p.p.b. of 3:4
benzpyrene. No 3:4 benzpyrene was detectable on the franks thereby
indicating that the level of the same on the smoked franks was less
than 0.37 p.p.b.
Smoke Generator Structure
One form of a smoke generating device which may be used in
practicing the method of smoked air according to the invention is
illustrated in FIG. 2 and is generally designated 30. The smoke
generator 30 includes a base plate 32 which is centrally apertured
at 34 to provide an air or inert gas inlet 36.
The base 32 mounts rectangular housing section 38 which has its
upper end terminating in a truncated pyramid section 40. The
truncated pyramid section 40, in turn, terminates in a square to
round transition section 42, the upper end of which is connected to
a tee 44 having one end blocked by a plate 46 so that the tee 44
serves as an elbow.
The plate 46 includes an aperture 48 through which an elongated
pipe 50 extends. A collar 52 is welded to the upper surface of the
plate 46 and includes a central aperture 54 which is aligned with
the aperture 48 to receive the pipe 50. A setscrew 56 is associated
with the collar 52 and the aperture 54 so that the vertical
position of the pipe 50 may be set as desired.
At approximately the junction of the truncated pyramid section 40
and the square to round transition section 42 there is provided a
sleeve 58 which surrounds the pipe 50. Spacing means 60 connected
to the inner wall of the square to round transition section 42
centrally locate the sleeve 58.
At the lower end of the pipe 50 there is located a conventional
spray head 62 which is adapted to have a spray pattern as indicated
by the dotted lines 64.
The spray pattern 64 is within a heated zone defined by a metal
box, generally designated 66. The metal box 66 is comprised of four
sideplates 68 (only three of which are shown) and a bottom plate
70. Electrical strip heaters 72 are in contact with the outermost
sides of the plates 68 and 70 and held in such a position by
clamping plates 74 mounted to the plates 68 and 70 by means of
threaded members 76 welded to the plates 68 and 70 and bearing nuts
78.
Leg means 80 elevate the box 66 and the strip heaters 72 associated
therewith above the base plate 32. Suitable securing means,
generally designated 82, are used to secure the leg means to the
base 32 to center the box 66 within the rectangular housing portion
38.
A temperature sensor (not shown) may be mounted by any suitable
means (not shown) within the zone defined by the box 66. Through
any conventional control circuit, he temperature sensor may be
utilized to control the flow of electrical current to the strip
heater 72 to provide control of the temperature within the one
defined by the box 66.
The pipe 50 provides a conduit for liquid smoke to the spray head
62 so that the same may be dispersed through the heating zone
defined by the box 66. Control of he flow of the liguid smoke may
be exercised by providing constant pressure pump means 90, which
can be of a mechanical nature or fluid nature, in communication
with a reservoir 92 containing the liquid smoke. A line 94 is in
fluid communication with the pipe 50, the liquid reservoir 92 and
the pump means 90 and for controlling the flow of liquid smoke
therein. There may be provided a metering valve 96 and a pressure
gauge 98. The rate of flow of the liquid smoke to the spray head 62
may then be regulated by appropriate adjustment of the metering
valve 96 with the pressure gauge 98 providing an indication of the
pressure drop across the metering valve 96 and thus, an indication
of the flow rate.
In use, the smoke generator will be preheated by the strip heater
72 so that the plates 68 and 70 defining the heated zone and heated
thereby to a desired temperature. After the desired temperature of
the heated zone is attained, the spray system may be activated to
cause liquid smoke to be dispersed and vaporized within the heated
zone. Air or an inert gas is permitted to flow into the smoke
generator through the pipe 36, beneath the plate 70, and along the
sides of the plates 68 and upwardly and outwardly of the open end
of the tee 44 from which it may then be conveyed to a smokehouse
for smoking the product. In such an operation, it is desirable that
the flow rate of the liquid smoke to the spray head 62, and the
temperature of the heated zone defined by the box 66 be such that
the dispersed liquid smoke will be completely vaporized before it
impinges upon the plates 68 and 70.
SUMMARY
From the foregoing, it will be appreciated that smoke generation
according to the invention provides a number of advantages. For
example, the cycloning step requires very little additional
equipment than that heretofore used and with the capability of
reducing the carcinogen content of smoke by 70 percent. As pointed
out previously, the smoke from the cycloning may be, if desired,
fed directly to a smokehouse for the smoking or a product.
Alternatively, and more preferably, the smoke from the cycloning
may be condensed to a liquid form which may then be stored and/or
transported to a remote food processing site for regeneration
thereby enabling the construction of a single plant for the
purposes of smoke generation so that the smoke generation operation
can be removed from the food processing plants. Accordingly, the
attendant fire hazards and sanitation problems in a food processing
plant can be avoided.
Regeneration of liquid smoke according to the invention by
dispersing the same in a heated zone provides for further
carcinogen removal if desired. Of course, if additional carcinogen
removal is not required, dispersion need not take place in a heated
zone and in either case the advantages of eliminating the fire
hazards and unsanitary conditions are still present.
As another alternative, the cycloning step may be omitted and if he
smoke is then condensed, the advantages of elimination of the fire
hazard and the unsanitary condition may still be present and, if
desired carcinogen removal can be effected solely by regeneration
by dispersion in a heated zone.
Finally, the liquid smoke obtained from he condensation process
need not be regenerated if desired but may be added directly with
or without dilution to the food product to be processed in a
variety of known ways to arrive at a product having the
characteristic smoked taste.
* * * * *