Liquid Smoke Toxicity With Variation Of Temperature And Concentration
Toxic grade 3 liquid smoke testing, and liquid smoke purification methods to obtain safe liquid smoke for food
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Research Phase I. This study aims to determine the nature of the toxicity of liquid smoke derived from a combination treatment of the raw material with temperature levels and different concentrations of liquid smoke. This study was conducted experimentally using a completely randomized factorial design 3x4x6 with three replications thus obtained 72 experimental units. A factor is the type of raw material comprising coconut husk, coconut shell and cinnamon, factor B level pyrolysis temperature of 100±10°C; 200±10 °C; 300±10°C; and 400±10°C and factor C level liquid smoke concentration i...
Research Phase I. This study aims to determine the nature of the toxicity of liquid smoke derived from a combination treatment of the raw material with temperature levels and different concentrations of liquid smoke. This study was conducted experimentally using a completely randomized factorial design 3x4x6 with three replications thus obtained 72 experimental units. A factor is the type of raw material comprising coconut husk, coconut shell and cinnamon, factor B level pyrolysis temperature of 100±10°C; 200±10 °C; 300±10°C; and 400±10°C and factor C level liquid smoke concentration is 0 ppm, 12.5 ppm, 25 ppm, 50 ppm, 100 ppm to 500 ppm and 1000 ppm Research Phase II. This study aims to determine the nature of the toxicity of liquid smoke cinnamon obtained from the purification and concentration of different liquid smoke. This study was carried out experimentally using a factorial experiment in a completely randomized design of 8 (eight) treatment purification with 7 (seven) theconcentration of liquid smoke with 3 replicates in order to obtain 168 experimental units.
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