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 |
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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 |
format | Article |
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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. 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J. Wood Prod</addtitle><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. 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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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00107-021-01659-5</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-0873-0994</orcidid><orcidid>https://orcid.org/0000-0001-7243-3073</orcidid><orcidid>https://orcid.org/0000-0001-7390-3284</orcidid><orcidid>https://orcid.org/0000-0002-6774-3322</orcidid><orcidid>https://orcid.org/0000-0001-9974-0567</orcidid><orcidid>https://orcid.org/0000-0003-3671-928X</orcidid></addata></record> |
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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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