Advanced search
Publication Cover
Food Additives & Contaminants: Part A Volume 33, 2016 - Issue 3
Submit an article Journal homepage
525
Views
17
CrossRef citations to date
0
Altmetric
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
,
Thiranan KunanopparatPilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandCorrespondence[email protected]
View further author information
,
Jidapa SrichumpuangDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
,
Montira NopharatanaDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
,
Chairath TangduangdeeDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
&
Suwit SiriwattanayotinDepartment of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
Pages 385-390 | Received 30 Oct 2015, Accepted 10 Jan 2016, Published online: 22 Feb 2016

References

  • Ahmed I, Jangsawang W, Gupta AK. 2012. Energy recovery from pyrolysis and gasification of mangrove. Appl Energy. 91:173–179.
  • Akpambang V, Purcaro G, Lajide L, Amoo I, Conte L, Moret S. 2009. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 26:1096–1103.
  • Alomirah H, Al-Zenki S, Al-Hooti S, Zaghloul S, Sawaya W, Ahmed N, Kannan K. 2011. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control. 22:2028–2035.
  • Antal MJ, Croiset E, Dai X, DeAlmeida C, Mok WS-L, Norberg N, Richard J-R, Al Majthoub M. 1996. High-yield biomass charcoal. Energy Fuels. 10:652–658.
  • Chen BH, Chen YC. 2001. Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids. J Agric Food Chem. 49:5238–5243.
  • Chen BH, Lin YS. 1997. Formation of polycyclic aromatic hydrocarbons during processing of duck meat. J Agric Food Chem. 45:1394–1403.
  • Chen YC, Chen BH. 2003. Determination of polycyclic aromatic hydrocarbons in fumes from fried chicken legs. J Agric Food Chem. 51:4162–4167.
  • Chung SY, Yettella Ramesh R, Kim JS, Kwon K, Kim MC, Min DB. 2011. Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork. Food Chem. 129:1420–1426.
  • Demirbas A. 1999. Properties of charcoal derived from hazelnut shell and the production of briquettes using pyrolytic oil. Energy. 24:141–150.
  • Dyremark A, Westerholm R, Övervik E, Gustavsson J-Å. 1995. Polycyclic aromatic hydrocarbon (PAH) emissions from charcoal grilling. Atmos Environ. 29:1553–1558.
  • Farhadian A, Jinap S, Hanifah HN, Zaidul IS. 2011. Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat. Food Chem. 124:141–146.
  • Fjellerup J, Ahrenfeldt J, Henriksen U, Gøbel U 2005. Formation, decomposition and cracking of biomass tars in gasification. Report No.: MEK-ET-2005-05, Technical University of Denmark, Department of Mechanical Engineering 60 pp.
  • Kuhn K, Nowak B, Behnke A, Seidel A, Lampen A. 2009. Effect-based and chemical analysis of polycyclic aromatic hydrocarbons in smoked meat - a practical food monitoring approach. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 26:1104–1112.
  • Lynam K, Smith D. 2008. Polycyclic aromatic hydrocarbon (PAH) anaylsis using an agilent J&W DB-5ms ultra inert capillary GC column. Application environmental and food quality [Internet]. [cited 2016 Feb 5]. Available from: https://omnilab.de/tl_files/Omnilab_2011/Downloads/Infomaterial_Anwenderberichte/Chromatographie/5989-9181EN.pdf
  • Official Journal of the European Union. 2011. Commission Regulation (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs.
  • Olsson M, Petersson G. 2003. Benzene emitted from glowing charcoal. Sci Total Environ. 303:215–220.
  • Processed chicken products: Import - Export Statistics [Internet]. Office of Agricultural Economics [ cited 2015 Oct 22]. Available from: http:www.oae.go.th/oae_report/export_import/export.php.
  • [USEPA] US Environmental Protection Agency. 1999. Compendium method TO-13A: determination of polycyclic aromatic hydrocarbons (PAHs) in ambient air using Gas Chromatography/Mass Spectrometry (GC/MS) [Internet]. [cited 2016 Feb 5]. Available from: http://www.epa.gov/ttnamti1/files/ambient/airtox/to-13arr.pdf
  • Viegas O, Novo P, Pinto E, Pinho O, Ferreira IM. 2012. Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods. Food Chem Toxicol. 50:2128–2213.
  • Wenzl T, Simon R, Anklam E, Kleiner J. 2006. Analytical methods for polycyclic aromatic hydrocarbons (PAHs) in food and the environment needed for new food legislation in the European Union. TrAC-Trend Anal Chem. 25:716–725.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.