• control of the composition of the smoke by
applying rational procedures of smoke
generation;
• use of engineering principles regarding
heat and mass transfer to shorten the processing
time and control the weight loss of
the product;
• optimization of the process parameters to
assure the required sensory properties and
safety of the smoked goods
• modernization of smokehouses, which
affects smoke generation as well as handling
of the smoked material and control of
the process; and
• treatment of the spent smoke to avoid pollution
of the environment.
In nontraditional smoking, various new
liquid smoke preparations have come into