an electrostatic fi lter. If the meat is placed on
a metal conveyor connected by a conducting
wire to the ground, and a corona discharging
wire electrode under high voltage is arranged
nearby, the smoke particles in the space
between the meat and the electrode get
ionized and deposited under the effect of
the electrostatic fi eld (Fig. 12.1 ). At a proper
distance between the product and the elec-
trode, a thick, viscous layer of smoke com-
ponents can be deposited in a few minutes.
Usually, the installation works at about 20 to
60 kV at an electrode distance of 7 to 20 cm.
In the conditions for electrostatic smoking,
not only deposition of the dispersed, ionized
smoke particles is accelerated, but also that
of the components of the vapor phase. This
happens because the rapid movement of the
particles creates an “ electrical wind, ” which
increases the motion of the smoke toward the
meat surface.