Transforming biomass pyrolysis technologies to produce liquid smoke food flavouring

Xing Xin, Kiri Dell, Isuru A. Udugama, Brent R. Young, Saeid Baroutian*

*Corresponding author for this work

Research output: Contribution to journalReviewpeer-review

Abstract

Liquid smoke as an all-natural food indigent is traditionally produced by smouldering. This process has a low efficiency and causes air pollution. Biomass pyrolysis is an advanced thermochemical process, which can replace smouldering and hence, transition the production towards a circular process. Liquid smoke has a mature and steadily growing market, which provides an opportunity to commercialise biomass pyrolysis. This study addresses opportunities to produce liquid smoke by pyrolysis technologies. Recently developed technologies are reviewed including biomass pretreatment, fast pyrolysis, microwave pyrolysis and fractional condensation. They are considered as promising approaches for liquid smoke production. The advantage of liquid smoke production by fast pyrolysis is the higher gross profit over biofuel oil production. Challenges also exist in this transformation because of more requirements for food products manufacture such as food safety standards and sensory quality specifications.

Original languageEnglish
Article number125368
JournalJournal of cleaner production
Volume294
ISSN0959-6526
DOIs
Publication statusPublished - 2021

Keywords

  • Bioactive compounds
  • Biomass pyrolysis
  • Food flavouring
  • Liquid smoke
  • Technology transformation

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