Influence of the Moisture Content on the Composition of the Liquid Smoke Produced in the Pyrolysis Process of Fagus sylvatica L. Wood
- 14 September 1999
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 47 (10) , 4126-4136
Abstract
The pyrolysis of several samples of sawdust of Fagus sylvatica L. wood with different moisture contents was carried out, keeping all other smoke generation parameters constant. However, parameters such as smoke production length and maximum temperature reached were affected by the moisture content of the sample and varied in the different pyrolytic runs. The acidity and the composition of the liquid smokes obtained were determined, this latter by means of gas chromatography/mass spectrometry and gas chromatography with flame ionization detection. The acidity and composition of the liquid smoke produced were affected not only by the moisture content of the sawdust sample but also by the smoke generation length and by the temperature of the process. The highest yields in components were produced from samples with low moisture content that underwent a short pyrolytic process. Some compounds, with important properties from an organoleptic and preservative point of view, were not generated from samples with high moisture content. Equations that closely relate yield of the total components or of groups of components or of individual components with parameters such as moisture content, length of the process, and temperature were obtained; these equations predict yield data of liquid smoke components with a satisfactory degree of approximation. Keywords: Fagus sylvatica L.; moisture content; smoke generation; liquid smoke; composition; gas chromatography/mass spectrometry; gas chromatography with flame ionization detection; relationshipsKeywords
This publication has 9 references indexed in Scilit:
- Thermal Decomposition of Wood and Cellulose in the Presence of Solvent VaporsIndustrial & Engineering Chemistry Research, 1997
- Volatile Components of Aqueous Liquid Smokes from Vitis viniferaL Shoots andFagus sylvaticaL WoodJournal of the Science of Food and Agriculture, 1996
- Formation of the main degradation compound groups from wood and its components during pyrolysisJournal of Analytical and Applied Pyrolysis, 1996
- Relationships between the Maximum Temperature Reached in the Smoke Generation Processes from Vitis vinifera L. Shoot Sawdust and Composition of the Aqueous Smoke Flavoring Preparations ObtainedJournal of Agricultural and Food Chemistry, 1996
- Study of a Commercial Liquid Smoke Flavoring by Means of Gas Chromatography/Mass Spectrometry and Fourier Transform Infrared SpectroscopyJournal of Agricultural and Food Chemistry, 1995
- Polycyclic aromatic compounds: Extraction and determination in foodFood Additives & Contaminants, 1994
- Study of the effectiveness of 27 organic solvents in the extraction of coal tar pitchesEnergy & Fuels, 1991
- Organoleptic Evaluation of Three Phenols Present in Wood SmokeJournal of Food Science, 1966
- Fractionation and Study of Compounds in Wood SmokeJournal of Food Science, 1965