Page 43 - FoodFocusThailand No.243 July 2026

SMART PRODUCTION

cured with salt, sugar, or spices and dried to improve smoke
adhesion. Hardwood species such as oak, apple, and maple
are preferred because they provide desirable flavors while
avoiding bitterness from wood resins. Today, these systems
typically separate the heat source from the smoking chamber
and deliver smoke through ducts.
2. Hot Smoking is commonly used for products such
as beef short ribs, brisket, smoked sausages, ham, smoked
chicken, smoked pork, and smoked fish. The hot smoking
process generally involves the following key steps:
- Brining: Soaking meat in a salt solution containing herbs
and spices to improve tenderness and juiciness.
- Trimming: Removing excess fat and connective tissue
to improve smoke penetration and product appearance.
- Smoking: Cooking the product at approximately
60–120°C until ready to eat. Barbecue products such as
pork ribs may be smoked at 110–120°C for 3–4 hours, while Smoke Flavorings: Option for Consistency
larger cuts requiring exceptional tenderness may take 10
hours or longer. Across Production Batches
Hot smoking is widely used because it cooks the product 1. Liquid Smoke is a food additive produced by
while simultaneously imparting smoky flavor. Smoke condensing natural wood smoke into liquid form. It provides
compounds, particularly phenols and aldehydes, help inhibit a flavor profile similar to traditional smoking and contains
microbial growth and extend shelf life. The resulting products compounds such as phenols, organic acids, carbonyls, and
are tender, juicy, ready to eat, and often develop a dark alcohols. It can be applied by spraying, dipping, or direct
outer crust known as “bark,” formed through the interaction incorporation into products. Liquid smoke enables consistent
of smoke, heat, and seasonings. flavor development, shorter processing times, and easier
Common smoking materials include hardwoods such quality control compared with traditional wood smoking.
as oak, beech, apple, and hickory, as well as agricultural 2. Smoke Powder is a flavoring ingredient designed
by-products including corn cobs, sugarcane bagasse, to provide the aroma and taste of traditionally smoked
and coconut husks. Industrial smokehouses are typically products. It is produced by heating wood through pyrolysis
equipped with separate smoke generators, air-circulation to generate smoke, which is then condensed into liquid
systems, and temperature and humidity controls. These form. Undesirable substances, including tar, ash, and
systems ensure uniform heat and smoke distribution, polycyclic aromatic hydrocarbons (PAHs), are removed
efficiently supporting both cold smoking at temperatures through filtration to produce purified liquid smoke. The liquid
below 30°C and hot smoking at temperatures above 60°C. is subsequently spray-dried into powder form. Because of
its high concentration, only small amounts are required to
achieve the desired smoky flavor.
Although smoking adds value and creates distinctive
product characteristics, it may also generate compounds that
pose health risks, including Polycyclic Aromatic Hydrocarbons
(PAHs) and Heterocyclic Amines (HCAs), which can form
during smoking and high-temperature processing. Moreover,
most smoked meat products are classified as processed
meats. Excessive and prolonged consumption may increase
the risk of certain cancers. Therefore, consumers should
practice moderation, while producers should adhere to
standardized production processes, control residue levels
within regulatory limits, and strictly comply with food safety
requirements.

More Information Service Info C006

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Figure 1 Industrial Smokehouse with a Separate Smoke Generator

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