Tips on the variability of BBQ charcoal characteristics to assist consumers in product choice

Charcoal is a widely used barbecue product that comes into direct and indirect contact with the foods ingested. Thus, it must have adequate technical characteristics so that its consumption is not harmful to the environment and human beings. This study aimed to investigate the quality of charcoal fo...

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Veröffentlicht in:European journal of wood and wood products 2021-07, Vol.79 (4), p.1017-1026
Hauptverfasser: Dias Júnior, Ananias Francisco, Andrade, Carlos Rogério, Lana, Artur Queiroz, da Silva, Álison Moreira, Brito, José Otávio, Milan, Marcos
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container_end_page 1026
container_issue 4
container_start_page 1017
container_title European journal of wood and wood products
container_volume 79
creator Dias Júnior, Ananias Francisco
Andrade, Carlos Rogério
Lana, Artur Queiroz
da Silva, Álison Moreira
Brito, José Otávio
Milan, Marcos
description Charcoal is a widely used barbecue product that comes into direct and indirect contact with the foods ingested. Thus, it must have adequate technical characteristics so that its consumption is not harmful to the environment and human beings. This study aimed to investigate the quality of charcoal for use in domestic barbecue, relating different brands and commercial categories. Products from different brands were collected in two consecutive years, in five different commercial categories: supermarket chain; independent supermarkets; meat market; gas station; and other establishments. The physical, chemical and mechanical properties of charcoal were analyzed. Data were analyzed by uni- and multivariate methods. High variability of product characteristics according to brands, commercial categories and years of collection was detected. In addition, some briquettes marketed as charcoal had characteristics unsuitable for use in barbecue, such as high moisture content (> 9%), high ash content (> 10%) and high friability. Charcoal made available for domestic barbecue has high variability of its technical characteristics for combustion and not all of them were suitable for the use in barbecue.
doi_str_mv 10.1007/s00107-021-01659-5
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subjects Ash
Biomedical and Life Sciences
Briquets
Categories
Ceramics
Charcoal
Composites
Friability
Glass
Life Sciences
Machines
Manufacturing
Meat
Mechanical properties
Moisture content
Natural Materials
Original Article
Processes
Service stations
Water content
Wood Science & Technology
title Tips on the variability of BBQ charcoal characteristics to assist consumers in product choice
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