Saeid Baroutian

INTRODUCTION In recent decades, the food industry has encountered increasing challenges in implementing sustainable preservation methods to maintain food quality and ensure consumer safety. Foodborne illness, which results from ingesting contaminated food, causes mild to severe life-threatening conditions, particularly in immunocompromised individuals.1 Food contamination arises from various biological, chemical, environmental, and physical sources.

Introduction Liquid smoke is created by condensing the smoke produced during the pyrolysis of lignocellulosic biomass in a controlled environment. The process involves four stages of thermal decomposition: the evaporation of water, and the decomposition of hemicellulose, cellulose, and lignin. Consequently, liquid smoke is recovered in a liquid form containing water and oxygenated compounds. Liquid smoke is a bio-economic product that is derived from pyrolysis and has acidic characteristics.

AD anaerobic digestion BMP biomethane potential CAPEX capital expenditure CGT cotton gin trash CSTR continuous stirred-tank reactor DES deep eutectic solvent DS dry solid EIF environmental impact factor GHG greenhouse gases GT Gigatonnes MC microbial consortium MCDA multiple-criteria decision analysis OLR organic loading rate PE population equivalent PFR plug-flow reactors sCOD soluble carbon oxygen demand TH thermal hydrolysis TRL technology readiness level TS total solids S/I...