Smoking is a thermal process during which food (fish, meat and meat products) is subjected to temperature and smoke under various conditions – from low temperature (cold smoke) to high temperature (hot smoking).<\/p>\n
The temperature action of smoking is of great importance in improving food durability. It is associated with the removal (evaporation) of water from tissue. In addition, the smoke is a great refiner of smoked products, improving their taste qualities.<\/p>\n
The smoke obtained during the combustion reaction of the base wood (alder, beech) and its derivatives (chips, sawdust, pellets) may be additionally flavoured – dried herbs, fruit wood, essential oils, alcohol – Brenda, Bourbon, etc.<\/p>\n
The amount of smoke and the type of chemical compounds depend on the type of wood, the degree of drying and the conditions during combustion – rain, sun, frost, high pressure (high), low pressure (than), time of day (morning, noon, evening, night).<\/p>\n
The chemical composition of smoke from wood burning is quantitatively dependent on wood moisture<\/em><\/strong>.<\/p>\n The main constituents of smoke are: <\/u><\/p>\n .<\/p>\n