Pirólise lenta de biomassa para conservação de carnes e derivados

Abstract

There are several types of smokers in the market depending on the customer's need and purchasing power. Generally, small producers look for models with more affordable values, but even low-tech, less robust equipment has prices that often weigh on the project budget. This work aimed to size, develop and evaluate an artisanal smoker that presented practicality that was efficient in the meat smoking process and obtained an aggregate final value more accessible than the models found in the market. In this sense, some conventional smoking models were initially evaluated; followed by a design of sizing and subsequent construction of two low-cost prototypes. Both models were evaluated under the ranges of smoking temperature profiles, operational capacity and total cost. For the smoking process, 2 types of biomass were used (pitangueira and guava). The samples resulting from the smoking tests were submitted to a satisfaction survey in order to evaluate the quality of the aggregated final product and the correctness with the type of biomass used.