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Original Articles

Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step

Suriyapong ChaemsaiPilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information

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Thiranan KunanopparatPilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandCorrespondence[email protected]
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Jidapa SrichumpuangDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information

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Montira NopharatanaDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information

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Chairath TangduangdeeDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information

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Suwit SiriwattanayotinDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information