Storage structures, Refrigeration, Freezing unit, Air conditioning, Mobile refrigeration.

Storage Structures
Refrigeration
Freezing unit
Air conditioning
Mobile refrigeration

INTRODUCTION
Process in which heat moves from one place to another.
The process of removing heat from a substance which are in under controlled condition.
It also involves the process of reducing heat and maintaining the temperature of a body blow the general temperature of its surroundings

PRINCIPLE �OF �SMOKE DRYING
The smoke produced from burning wood contains a large number of compounds, some of which will kill
Bacteria’s
Microorganisms
Phenols etc.

The fire produces the smoke also generates heat and this will dry the meat and free from microbes and prevent from spoilage.

1. Hoor Bahadur Storage structures

2. Storage Structures Refrigeration Freezing unit Air conditioning Mobile refrigeration

3. REFRIGERATION

4. I NTRODUCTION Process in which heat moves from one place to another. The process of removing heat from a substance which are in under controlled condition. It also involves the process of reducing heat and maintaining the temperature of a body blow the general temperature of its surroundings

5. TYPES OF REFRIGERATION SYSTEM

6. PRINCIPLE OF SMOKE DRYING The smoke produced from burning wood contains a large number of compounds, some of which will kill Bacteria’s Microorganisms Phenols etc. The fire produces the smoke also generates heat and this will dry the meat and free from microbes and prevent from spoilage.

7. PURPOSE OF SMOKE DRYING Kill bacteria’s and microbes Increase shelf life Increasing their palatability by adding flavor To Preserve meat Imparting a rich brown color

8. TYPES OF SMOKE DRYING

9. COLD SMOKING Temperature of smokehouse is naturally between 20 to 30 °C (68 to 86 °F ). F oods take on a smoked flavor, but remain relatively moist. Hot smoking is use to smoke the food and heat is used in a controlled environment as similar to a smoker oven or smokehouse. T he temperatures of food in warm smoking are 25–40 °C (77–104 °F). Drying a product from smoke compounds which are present in water, is applied to foods by spraying or dipping. A closed wood-fired oven, or a barbecue pit, any smoker that can reach above 121 °C (250 °F) WARM SMOKING SMOKE ROASTING LIQUID SMOKING HOT SMOKING

10. MECHANISM AND SMOKERS

11. SECTOR NEWS VENUS Venus has a beautiful name and is the second planet from the Sun. It’s terribly hot, even hotter than Mercury MARS Despite being red, Mars is a cold place, not hot. It’s full of iron oxide dust, which gives the planet its reddish cast JUPITER Jupiter is a gas giant and the biggest planet in our Solar System. It’s the fourth-brightest object in the sky OFFSET ELECTRIC SMOKERS SMOKE BOX

12. USE OF SMOKE DRYING IN INDUSTRIES IN MEAT MUTTON   BEEF TURKEY SAUSAGE FISH

13.   SPICES Paprika Salt       USE OF SMOKE DRYING IN INDUSTRIES IN BEVERAGES Malt beverages Whisky Smoked beer L apsang souchong tea IN FRUIT AND VEGETABLES Capsicums Prunes Wumei     IN CHEESE AND EGG Egg Cheese Gouda Gruyère OTHER PROTEINS Nuts Tofu

14. Kill microorganism ADVANTAGES OF SMOKE DRYING Versatility Food Safety Kill bacteria’s Enhance Flavor Enhanced Smell and Appearance Helpful in Meat Preservation

15. DISADVANTAGES OF SMOKE DRYING Increased pollution Costly Carcinogenic Respiratory problems Requires attention.

16.   https://www.britannica.com/topic/smoking-food-preservation https://en.wikipedia.org/wiki/Smoking_(cooking)#History http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.673.1787&rep=rep1&type=pdf https://louisiana-grills.com/beyond-the-grill/7-premium-benefits-of-smoking-meat REFERENCES