A Preliminary Study on the Use of Rice Husk-Based Smoke Powder for Meatball Preservatives
This study examines the use of smoke powder derived from rice husks as a preservative for chicken meatballs. Rice husks were pyrolyzed in a slow pyrolysis reactor at the temperatures of 300°C (T1), 350°C (T2), and 400°C (T3) to produce liquid smoke. Each of the liquid smoke was distilled at 190°C an...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/7915258 |
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