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Eco-Friendly Smoking – A Clean Smoke for the Benefits of Climate and Foodstuffs

A. J. Khobragade, S. Borde

Abstract


The clean smoke smoking process protects the environment and ensures safe food. Smoking is indeed one of the oldest methods for preserving food; however, it is not quite the healthiest or the most beneficial to the environment. Despite all that tradition, a number of pollutants, primarily ash, tar and polycyclic aromatic hydrocarbons (PAHs), which are produced from smouldering wood, penetrate the food along with the smoke and are subsequently consumed. Traditional smoked foodstuffs therefore generally give rise to health concerns. The objective of this paper is promoting environment friendly technologies. Environmental protection is paramount in the process for manufacturing pre-purified primary smoke product and its application, which, in turn, yields a positive overall environmental balance.

Keywords: clean smoke, preserving food, smouldering, traditional smoking of food

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References


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