| 摘要 |
<p>food-processing industry. SUBSTANCE: method involves measuring moisture content, flow rate and temperature of basic product after each thermal treatment process, temperature and flow rate of heat-carrier and correcting respective parameters; initially directing air adapted for additional fish drying for preliminary additional heating into condenser of heat pumping unit with further directing into heat-exchanger-recuperator by heat of used smoke; directing smoke for smoking cooked fish and further into heat-exchanger-recuperator; cooling fish in closed cooled air circuit in evaporator of heat pumping unit; directing part of used cooled air from closed circuit for mixing with smoke obtained from cooking procedure with further use for smoking procedure; measuring flow rate and temperature of air discharged from heat-exchanger-recuperator and supplied for additional drying, as well as flow rate, temperature and relative moisture content of smoke and waste cooled air before smoking procedure, temperature and flow rate of air cooled in evaporator of heat pumping unit; initially setting required heating air flow required for additional drying by current values of moisture content and speed of fish fed for additional drying procedure by altering air flow rate through changing power of adjustable fan drive, with correction being performed in accordance with moisture content of fish fed from additional drying process to cooking process; setting required thermal and moisture mode of fish cooking and smoking processes by regulating smoke flow rate and providing correction of cooked fish by moisture content; stabilizing fish cooling mode by regulating cold generating capacity of heat pumping unit. EFFECT: increased efficiency, improved quality of product and provision for wasteless and ecologically clean hot fish smoking technology. 1 dwg</p> |
