B. Piluharto, Adi Kurniawan Efendi, D. Indarti, A. Asnawati, Agus Wedi Pratama
{"title":"Physical and Chemical Components Characteristics of Liquid Smoke Redistillation from Different Biomass Sources","authors":"B. Piluharto, Adi Kurniawan Efendi, D. Indarti, A. Asnawati, Agus Wedi Pratama","doi":"10.32802/asmscj.2023.1442","DOIUrl":null,"url":null,"abstract":"In this study, liquid smoke from coconut shells, sengon wood, and corn cobs has been produced and redistilled. The change of colour, pH value, and chemical components of liquid smoke (LS) and redistilled liquid smoke (r-LS) have been studied. Redistillation was carried out at about 100–105 °C for 3 hours. The results show that the colour of r-LS from the three biomass sources is lighter than LS. The pH values slightly decreased for coconut shell, sengon wood, and corn cobs, from 3.63 to 3.40, 4.42 to 3.39, and 3.53 to 3.36, respectively. This result is caused by the evaporation of volatile compounds. Meanwhile, the results of the analysis of the chemical components showed that all the main components of liquid smoke decreased after redistillation, except for the esters component, which increased in coconut shell and corn cobs, from 2.98% to 64.36% and 2.98% to 8.07%, respectively.","PeriodicalId":503593,"journal":{"name":"ASM Science Journal","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ASM Science Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32802/asmscj.2023.1442","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
In this study, liquid smoke from coconut shells, sengon wood, and corn cobs has been produced and redistilled. The change of colour, pH value, and chemical components of liquid smoke (LS) and redistilled liquid smoke (r-LS) have been studied. Redistillation was carried out at about 100–105 °C for 3 hours. The results show that the colour of r-LS from the three biomass sources is lighter than LS. The pH values slightly decreased for coconut shell, sengon wood, and corn cobs, from 3.63 to 3.40, 4.42 to 3.39, and 3.53 to 3.36, respectively. This result is caused by the evaporation of volatile compounds. Meanwhile, the results of the analysis of the chemical components showed that all the main components of liquid smoke decreased after redistillation, except for the esters component, which increased in coconut shell and corn cobs, from 2.98% to 64.36% and 2.98% to 8.07%, respectively.
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