Desenvolvimento de um mini defumador de alimentos

Abstract

Conventional smoking is a method used since ancient times for food preservation, currently, the term smoking the process of exposing food to smoke from aromatic woods. Brazil has a variety of cheeses and in the Northeast, coalho cheese is widely used among the delicacies of the cuisine of the region. The objective of this study was to develop a small smoker food and performing tests with the use of coalho cheese., in order to get a new product and verify the physical and chemical changes. Using industrial coalho cheese, held conventional smoking process using a small smoker. The physico-chemical analyzes showed significant differences in the parameters humidity, water activity and pH. It was concluded that the use of the small smoker is possible to develop a new food product.