Optimization of Liquid Smoke from Shorea pachyphylla using Response Surface Methodology and its Characterization

Abstract

The present study aims to optimize the processing variables producing liquid smoke from mabang wood (Shorea pachyphylla) by using Response Surface Methodology (RSM). In this investigation, a design of experiment with different combinations of pyrolysis temperature and pyrolysis time on the liquid smoke yield from mabang wood was applied. The response of the optimal yield, temperature, and time of pyrolysis was predicted using a mathematical model. The optimal operating conditions for the process of yielding 31.31% liquid smoke were identified at the pyrolysis temperature of 440◦C and pyrolysis time of 124 minutes. The effect of pyrolysis temperature was more significant than the pyrolysis time (p<0.05). The liquid smoke samples were evaluated by a GC-MS. The main chemical compound of the liquid smoke were 1,2-ethanediol (19.26%), fluoromethane (6.69%), formic acid (4.96%), 2-propanone (4.17%), acetic acid (18.64%), acetol (4.80%), furfural (9.94%), 2,4-hexadecanoic acid (3.45%), and guaiacol (2.93%).

Optimization of pyrolytic oil production from coconut shells by microwave-assisted pyrolysis using activated carbon as a microwave absorber

“…where Y denotes the expected response; 𝛽 0 denotes the constant regression coefficients; 𝛽 𝑖 , 𝛽 𝑖𝑖 , and 𝛽 𝑖𝑗 are the coefficients of linear, quadratic, and interaction effects; the variable codes are denoted by 𝑥 𝑖 and 𝑥 𝑗 ; and ɛ is the error (Oramahi, Kustiati, & Wardoyo, 2022).…”

Production, characterization, and potential phenol content of various grades liquid smoke made from coconut shell waste (Cocos nucifera L.)

“…Empty bottles are weighed, filled with liquid smoke, and then weighed again, compared to the weight of the initial raw material before undergoing pyrolysis. Yield is an essential parameter for knowing the results of a process [7].…”

The Organoleptic Evaluation of Chicken Meatball Preservation by Liquid Smoke Powder from Durian Rinds (Durio ziberthinus murr.)

“…Smoke powder is the result of the encapsulation process of maltodextrin into liquid smoke as a coating medium, so it has a higher phenol content than liquid smoke and can maintain food products, especially the quality and durability of meatballs [13]. Several studies reported that smoke powder is useful for inhibiting bacterial growth, as well as maintaining the quality of food products [18][19][20]. Until recently, however, only a few studies on the application of smoke powder as a meatball preservative have been carried out.…”