From now on controlled smoking

When we sprinkle salt and pepper on our meat, we know exactly how much it is. But if we smoke the same product in a smokehouse, it is unclear how many harmful substances have been released during combustion. VSD now has the solution!

When woodchips is not smoldering or glowing optimally, there is poor combustion and harmful substances are released. The thing is to get the fire under control with the right techniques; that guarantees a proper combustion.

This is how it works

Benzo[a]pyrene (BaP) is produced during the incomplete combustion of woodchips, among others. VSD has developed a method to counter this: when the woodchips is smoldering, it is measured exactly at which temperature that happens. That information is then forwarded to the control unit and the settings of the smoke generator are automatically adjusted. So you know exactly the temperature and how much woodchips you burn per kilogram of smoked product. Accordingly, smoking can be done much more precise, reducing the release of harmful substances (benzo[a]pyrene (BaP), also called PAHs: Polycyclic Aromatic Hydrocarbons).

Legislation expected

Although it is not yet mandatory, the EU has established a tolerable daily intake (TDI) of PAHs. In order to ensure that the intake of PAHs remains as low as possible, the maximum is determined of how much benzo[a]pyrene food can contain. The Netherlands Food and Consumer Product Safety Authority (NVWA) monitors the compliance of these standards. Anyway, director Hans Kooij is expecting that legislation will be there soon. "We saw it already before with liquid smoke. Now that is the rule. Smoke flavorings are much healthier, because almost all substances harmful to humans and the environment have already been removed. Nevertheless, the traditional smoking with woodchips is never lost."

Exact combustion

With the new smoking techniques of VSD, it is possible to determine exactly how much woodchips is required to smoke a particular batch. This knowledge also makes smoking a lot easier. Kooij: "Many people seem to think that the more smoke you produce, the smokier the product will be. But that is not always the case, namely you need exactly the right smoke molecules. Moreover, it is not only taste, but also color."