Asap Cair Kayu Sebagai Pengawet Untuk Industri Makanan (The Liquid Smoke of Wood As Preservative For Food Industry)  

Oleh:

Dinarwi

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Berita Litbang Industri: Media Pulikasi dan Komunikasi Peneliti Industri vol. 37 no. 1 (Jul. 2007), page 27.
Topik: Liquid Smoke; Smoke; Preservative

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: BB26.1 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The people known that the moke from burning wood can enhance the flavor of food and help to preserve meat. Smoke from burning wood is the result of pyrolysis. The most commonly present chemical compounds in wood smoke are phenols, organic acids, alcohols, carbonyls, hydrocarbons and gases. The phenolics that are present in smoke also have a bactericidal action which helps to preserve meat. The process begins with wood chips that are subjected to high temperature. A high moisture level allow the wood to smoulder rather than burn, thus produsing smoke. The hot smoke is captured and transferred to a series of condensor that cool the vapours of smoke into liquid. This liiquid is usually refined and filtered, and may aged in oak barrels for more a mellow product.

Opini Anda

Klik untuk menuliskan opini Anda tentang koleksi ini!

Kembali