Smoke curing in food industry for meat and food

Smoke curing in food industry for meat and food

1. Smoke Curing Presented by: Charbel Ghosn and Clara El Amil Presented to: Dr. Carine Habchi Course: Heat and mass transfer Spring 2024-2025

2. Plan Introduction to smoking Relation between heat transfer and smoking Basics of heat transfer Convection in smoking Radiation in smoking Combining convection and radiation Advantage and disadvantage Factors influencing heat transfer in smoking Mass transfer in smoke curing Conclusion

3. Introduction to Smoking Smoking is a traditional cooking method that adds flavor and preserves food by exposing it to smoke from burning wood or other materials. This centuries-old technique has its roots in ancient preservation practices, where smoke was used to extend the shelf life of perishable foods before the advent of refrigeration. Today, smoking is not only valued for its preservation properties but also revered for the unique flavors and textures it imparts to foods. Different types of wood, such as hickory, mesquite, and applewood, each contribute distinct aromas and flavors to the smoked product, allowing for endless variations in taste. From succulent smoked brisket to delicate smoked salmon, the culinary world has embraced smoking as a versatile technique that can enhance a wide range of ingredients. Whether used in traditional barbecue pits, modern smokers, or even home kitchen setups, smoking continues to be a beloved method of food preparation around the globe.

4. Relation between heat transfer and smoke curing Heat transfer is fundamental to the success of the curing process. Effective heat transfer ensures that the food is cooked properly, while also facilitating the diffusion of smoke flavor compounds, resulting in a delicious and safely preserved product.

5. Basics of Heat Transfer: Conduction : Conduction occurs when heat flows through a material due to a temperature difference between two points. The rate of heat transfer (Q) through conduction is given by Fourier's Law: Q = k x A x ΔT/d Convection : Convection occurs when heat is transferred through the movement of fluids, either natural or forced. The rate of heat transfer through convection depends on various factors and is often calculated using empirical correlations rather than simple formulas. Radiation: Radiation occurs when heat is transferred through electromagnetic waves. The rate of heat transfer (Q) by radiation is given by the Stefan-Boltzmann Law: Q = ε x σ x A x (T_h^4 - T_c^4)

6. Convection in Smoking Convection plays a significant role in smoking as it involves the transfer of heat through the movement of air or smoke around the food being smoked. Here's how convection works in smoking: Air Circulation : In a smoking chamber or grill, hot air or smoke is generated by burning wood chips or other smoking materials. This hot air rises due to its lower density compared to cooler air, creating natural convection currents within the chamber. Transfer of Heat : As the hot air or smoke rises, it comes into contact with the surface of the food. Heat from the air or smoke is then transferred to the food through convection. This transfer of heat helps cook the food evenly and gradually, allowing flavors to penetrate deep into the food.

7. Convection in Smoking Smoke Flavor Infusion : Convection also plays a crucial role in infusing the food with smoke flavor. As the hot smoke circulates around the food, it carries flavorful compounds and aromatic molecules that adhere to the food's surface, enhancing its taste and aroma. Controlled Cooking : By controlling the airflow within the smoking chamber, chefs and pitmasters can regulate the temperature and intensity of the smoking process. Adjusting the airflow allows for precise control over the cooking environment, ensuring that the food is smoked to perfection. Even Cooking: Convection ensures that heat is distributed uniformly around the food, preventing hot spots and ensuring even cooking. This is particularly important in smoking, where foods may spend several hours or even days in the smoking chamber.

8. Radiation in smoking Radiation in smoking refers to the transfer of heat energy through electromagnetic waves emitted by hot surfaces, such as the walls of the smoking chamber or the burning embers. Here's how radiation works in smoking: Emission of Infrared Radiation : When wood chips or other smoking materials burn, they produce heat. This heat causes the surfaces of the smoking chamber, as well as the burning materials themselves, to become hot. These hot surfaces emit infrared radiation, which is a form of electromagnetic radiation with wavelengths longer than visible light. Absorption by Food : As the food sits in the smoking chamber, its surface absorbs the infrared radiation emitted by the hot surfaces. This absorbed radiation causes the molecules within the food to vibrate, increasing their kinetic energy and raising the temperature of the food.

9. Radiation in smoking Direct Heating : Unlike convection, which relies on the movement of air or smoke, radiation heats the food directly through electromagnetic waves. This direct heating mechanism allows for more precise control over the cooking process and can result in a more uniform distribution of heat within the food. Enhanced Flavor Development: Radiation not only cooks the food but also contributes to the development of flavor. The infrared radiation interacts with the food's surface, causing Maillard reactions and caramelization, which are responsible for the formation of desirable flavor compounds and the characteristic color and texture of smoked foods. Complementary to Convection : While convection plays a primary role in smoking by circulating hot air or smoke around the food, radiation complements this process by providing additional heat energy directly to the food's surface. Together, convection and radiation ensure thorough and even cooking, resulting in tender, flavorful smoked dishes.

10. Combining convection and radiation

11. Advantage Flavor enhancement : Smoke from burning wood or other materials Preservation : Smoke curing helps to preserve food by inhibiting the growth of bacteria and fungi, thus extending its shelf life. Moisture removal : The heat generated during smoke curing helps to remove moisture from the food, which further aids in preservation and prevents spoilage. Color development : Smoke contains compounds that react with the surface of the food, resulting in the development of a desirable color, such as the characteristic golden-brown hue seen in smoked meats. Versatility : Smoke curing can be used for a wide variety of foods, including meats, fish, cheeses, and even vegetables, providing versatility in food preservation and flavoring Disadvantage Time-consuming : Smoke curing is a slow process compared to other methods of food preservation Skill-dependent : Achieving the desired flavor, texture, and preservation effects through smoke curing requires skill and experience. Improper curing techniques can result in inconsistent quality or even spoilage of the food. Health concerns : The combustion of wood or other materials to produce smoke can release potentially harmful compounds, such as polycyclic aromatic hydrocarbons (PAHs) and volatile organic compounds (VOCs), which may pose health risks if consumed in high quantities. Environmental impact : Smoke curing can contribute to air pollution and deforestation Limited control : Unlike modern methods of food preservation, such as refrigeration or freezing, smoke curing offers limited control over factors such as temperature and humidity, which can affect the quality and safety of the cured food.

12. Mass transfer in smoke curing Getting Rid of Moisture : When we smoke cure food, we want to dry it out to make it last longer. Smoke helps with this by heating up the food and making the water inside evaporate. This process pulls moisture out of the food, which helps prevent bacteria from growing and spoiling it. Adding Flavor with Smoke : Smoke isn't just for drying; it also adds a delicious flavor to the food. When we smoke food, the tasty stuff in the smoke, like certain chemicals and particles, sticks to the surface and gets absorbed inside. This gives the food that classic smoky taste we love. Changing the Food's Chemistry : Smoking isn't just about heat and flavor; it also changes the food's chemistry in cool ways. The smoke can react with proteins and fats in the food, creating new flavors. It's like a tasty chemical reaction! Surface Matters: How the food's surface is shaped and what it's made of affects how well it absorbs smoke and dries out. Thinner pieces of food, like slices of meat, soak up smoke better because they have more surface area. And if the surface is wet, it'll dry out faster during smoking.

13. Conclusion In conclusion, understanding the principles of heat transfer in smoking is essential for achieving delicious smoked dishes. By combining convection and radiation, smoke infuses food with flavor while ensuring even cooking. Factors such as wood type, temperature, airflow, and humidity play crucial roles in determining the final outcome. With careful attention to these factors, chefs and home cooks can create tender, flavorful smoked foods that delight the palate and satisfy cravings. So, whether you're smoking meats, fish, or vegetables, mastering heat transfer in smoking opens up a world of culinary possibilities and ensures mouthwatering results every time.

14. References: https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13999 https://www.texasgateway.org/resource/112-heat-specific-heat-and-heat-transfer https://www.fda.gov/food/buy-store-serve-safe-food/food-irradiation-what-you-need-know https://letstalkscience.ca/educational-resources/backgrounders/introduction-heat-transfer https://www.geeksforgeeks.org/convection/

15. Thank you!