Electrostatic Smoking

a method of smoking fish or meat with infrared radiation. The meats are treated with smoke in an electric field with a corona discharge. The electric field acts on the ionized smoke particles, accelerating the smoking of the meat. Electrostatic smoking helps shorten the smoking period, fully mechanize and automate production, and raise the output coefficient of the smoke. It also reduces industrial losses by 6–12 percent and lowers labor and production costs while maintaining high quality.