Valutazione qualitativa dei prodotti a base di carbone e della loro influenza sulle prestazioni di combustione, sulle emissioni inquinanti e sulla qualità degli alimenti nelle applicazioni di cottura alla griglia

Charcoal has long been an important energy source for both industrial processes and household cooking. In many low-income countries, it remains the primary fuel, while in high-income countries, it is mainly used for grilling, valued for the smoky flavor it imparts to food. However, its growing use is increasingly associated with serious environmental and health concerns. Global consumption and trade are rising, particularly in Europe, which relies heavily on imports often linked to unsustainable forestry practices and illegal logging, contributing to deforestation and huge greenhouse gas emissions. Beyond these global impacts, charcoal also represents a local risk. Poor quality control and large variability in raw materials and production methods produce fuels with inconsistent properties. Many products in the market fail to meet the EN 1860-2 standard, leading to inefficient combustion processes and the release of harmful pollutants. These emissions not only compromise air quality but also directly affect consumers, contaminating grilled food with hazardous compounds and increasing exposure to pollutants through inhalation. This thesis aims to assess the relationship between charcoal quality and its effects on combustion performance, air pollutant emissions, and the volatile profile of grilled food. To this end, a state-of-the-art review analyzed the main factors influencing emissions from charcoal use in domestic and commercial grilling. In parallel, market products were evaluated for quality, compliance with international standards, and methodological improvements in product testing. Finally, experimental grilling trials examined how charcoal properties influence combustion behavior, pollutant release, and the formation of volatile compounds in food, considering the combined effects of fuel type and food composition.