Electrostatic smokehouse: its device and principle of operation
But there is a way to produce smoked products by an accelerated method, as a result of which products are obtained in all respects no worse than those processed in traditional smokehouses. This is electrostatic smoking. It differs from conventional methods only in the cooking time. It is reduced several times without loss of quality. Products not only do not differ in taste and nutritional properties, but they are kept just as long, as well as those prepared by cold smoking or drying.
What is electrostatic smoking
This method cannot be called new - industrial installations of cold electrostatic smoking have been working successfully for a long time. No doubt, every person had to try their products at least once in their life, without even suspecting the method of smoking. The essence of electrostatic smoke treatment consists in accelerating the penetration of combustion products into the volume of the product. Further reactions occur in the same way, as with ordinary smoking.
On complex biochemical reactions of denaturation and hydrolysis, that occur in meat under the influence of smoke, the electrostatic field of influence does not, only increases the speed of smoke diffusion. In this regard, products smoked in this way must be kept for several days in a cold place for ripening. At home, just put it in the refrigerator. During this time, all processes will end, and the product will be completely ready for use.
The essence of electrostatic smoking is easier to understand, after watching the video:
The physical essence of the process is that, that the smoke from the generator passes through the grid on its way, to which the positive pole of the high voltage direct current source is connected (anode). At the same time, the current is very low. The smoke is ionized and enters the smoking chamber. Products are hung in it, to which the negative pole of the same source is connected (cathode). Ionized smoke, due to the force of electrical interaction of different charges, is divided into two factions. Positively charged ions are directed to the cathode at high speed and literally penetrate the product layer.
Smoke particles are evenly distributed over the volume of meat or fish, which makes this method more effective, than regular smoking, in which the upper layers are smoked more strongly, than internal. It looks complicated only when describing it. You can make a smokehouse for electrostatic smoking yourself, with your own hands in the conditions of a home workshop. This does not require complex equipment or special training. Locksmith skills and basic knowledge of electrical engineering are enough.
Electrostatic smokehouse from a home workshop
Structurally, an electrostatic smokehouse differs from a conventional one only in the presence of an electrical circuit, therefore, let's start with a description of its scheme and principle of operation. Electrostatic smoking occurs under voltage 10-20 kV direct current. In high-capacity industrial installations, designed for 50-100 kg of products special transformers are used. A line sweep transformer from an old TV is enough for a home smokehouse.
Line sweep transformer
In addition to the transformer, you will need:
- voltage multiplier:
- resistor from 100 Ohm (max 7 kOhm);
- transistor CT 817 or CT 836;
- insulated network cable;
- insulating rings (ebonite or other refractory material);
- metal mesh of any metal.
If a TDKS transformer is used from new models of TVs with vacuum kinescopes, then the multiplier is already built into it, and it outputs direct current. There is no need to invent anything and connect the transformer in the same way, how it is connected on the TV board.
The power supply is assembled on the basis of the transistor and limits the resistor, which are connected to the terminals of the transformer 9 and 11 (counting counterclockwise) to the conclusion 12 the positive pole of the power source is connected to 12-24 V. High voltage is removed from the output stage. It is important not to confuse the polarity, therefore, it should be remembered when dismantling the transformer, where the positive was connected, and where is the negative conclusion.
There are plenty of self-assembly schemes of a high-voltage generator on the Internet, and you can choose any of them - they all work quite reliably. One of the simplest and suitable for a home electrostatic smokehouse:
The high-voltage generator is suitable for use in a smokehouse, designed for 5-10 kg of meat, birds or fish. Larger smokehouses will work too, but the smoking process will be longer.
Components of the smokehouse:
- smoking chamber;
- dim generator;
- high voltage unit;
- control unit.
Smoking chamber
It is somewhat different from a regular smokehouse. It has to do with that, that the products must be reliably isolated from the case, if it is metal. For this purpose, fasteners for rods, on which products are hung, are made of dielectric. The most suitable ebonite is rings or half rings. This is the case, if the pins are made of metal rod. With complete success, they can be made from a strong tree - a stick with a diameter of approx 1,5 cm from oak, hazel or ash withstand the same load, as well as metal, while being excellent dielectrics.
Do-it-yourself smokehouse from a gas cylinder
The supports for the grid should also be insulated from the metal case (anode). They are made of the same ebonite or a similar material, capable of withstanding temperatures up to 50-60 ° C and interaction with smoke. But, if you are going to, from time to time, use a smokehouse for hot smoking, then the supports must be made of refractory materials.
The housing is equipped with a tightly closed lid with a built-in thermometer and a fitting for connecting the chimney. Sometimes you have to smoke indoors, and even in the kitchen in the apartment, therefore, a chimney is necessary. A hose is attached to the fitting and leads into the cabin or ventilation hatch.
For exclusively electrostatic smoking, the camera body can be made of dielectric material. It is safe and inexpensive. Plywood can be such a material, board thickness 0,2 cm, thick cardboard. Synthetic materials — plastic panels, it is better not to use chipboard or OSB laminated boards. When interacting with smoke in an electrostatic field, they can release quite dangerous chemical compounds.
A plywood case is suitable for cold smoking
The dimensions of the smokehouse are approx 400 X 400 X 600 mm (D / Sh / V). It is made vertically oriented, so, that the products are hanging, and not installed on the grid, and at such a height you can place them in two tiers. If the smokehouse is made for fish, then it can be higher. The dimensions given are approximate and can be adjusted in each individual case. The optimal volume of the camera should be within the limits 50-100 liters. If it is smaller, there will be few products, if more, the power of the electrical installation may not be enough for high-quality processing of smoked meats.
Another method of making an electrostatic smokehouse!
dim generator
Smoke generators of the usual design are used in smokehouses for electrostatic smoking, working on sawdust or chips, used in smokehouses for cold smoking. An electrostatic smokehouse requires plenty of cold smoke, the temperature of which is no more 35 ° C. Cod, shavings and sawdust are selected from fruit or deciduous trees, except birch.
With the help of a canister and a cooler, air is pumped into the thermos flask, where smoke is produced from burning wood chips. After that, the smoke is directed further into the smoking chamber.
Smoke temperature is regulated in two ways — by changing the length of the chimney from the generator to the chamber and by installing a smoke cooler. In the first case, the size of the smoking plant increases, which is not always possible in the kitchen or in another room. In the second, you need running water. Connecting it to the cooler is not a problem.
The cooler is an ordinary coil made of a tube with a diameter of 10-15 mm, the turns of which cover the chimney on a lengthwise section 10-15 cm. This is quite enough for a home smokehouse. Making such a cooler with your own hands is very simple - you need any tube for this, not necessarily metal, which is simply wound on the chimney pipe in a spiral. If possible, it is better to use tubes made of any metal - they have better thermal conductivity, but you can also use plastic ones.
One end of the tube is connected to a water tap, the second is discharged into the sewer. The smoke coming out of the generator is not very hot and requires a small amount of water to cool it down. Water coolers are used for relatively large smokehouses with powerful smoke generators. In compact home installations, it is easier to adjust the temperature by changing the size of the chimney.
How an electrostatic smokehouse works
A grid is installed in the lower part of the camera, to which the positive pole of the transformer is connected. The connection is made with an insulated cable, designed for high voltage. The grid and cable are isolated from the case.
Products are hung on hooks in the upper part of the chamber. Each piece of meat or fish must be connected to the negative pole of the transformer. This can be done in several ways. If the workpieces are hung with hooks on a metal horizontal bar, then it is enough to connect the rod to the wire. If products are hung on a wooden bar, then the pin electrode must be inserted into each workpiece to a depth 2-3 cm.
The photo shows, that two wires are stuck in fish carcasses
The smokehouse is tightly closed with a lid, fuel is ignited in the smoke generator and the smoking process begins. But we have not yet included the electrostatic system. It is necessary to wait a few minutes, until clearly visible smoke comes out of the nozzle on the lid of the smokehouse. Only then is the transformer turned on. Smoking in the electrostatic field continues 1-1,5 years. For each smokehouse, made with their own hands, smoking time is established experimentally.
Many factors affect the speed of smoke penetration into the volume of the workpiece:
- temperature and smoke density;
- electric field strength;
- moisture inside the camera;
- electrode material;
- supply voltage.
It is difficult to calculate them in home-made installations, therefore, the first few launches should be trial runs, with small portions of different foods, to determine the optimal smoking regimes.
A little about safety equipment
The installation for smoking in an electrostatic field belongs to devices of increased danger. When working with it, you should follow a number of simple rules, but mandatory rules:
- humidity in the room should not exceed 80%;
- products should not touch the walls of the case and the grid-electrode;
- all electrical parts of the installation must be reliably isolated from the case;
- touching the casing or products during smoking is strictly prohibited;
- the smokehouse must be installed ??on a dielectric basis;
- placing and removing products from the smokehouse is carried out only when the power supply is turned off.
If you assemble the electrostatic smokehouse correctly and follow all the rules for handling it, then smoking will bring real pleasure and a tangible result in the form of tasty and useful products. In addition to accelerated smoking, the electrostatic field has a strong bactericidal effect, and smoked products are practically sterile.
