| 摘要 |
A method for automatic control of the process of cooking sausages in a thermal chamber provides for measuring and maintaining the air temperature at the preset value by means of changing the degree of heating of tubular electric heaters, measuring and maintaining the relative air humidity on the preset value by means of varying the consumption of water for moistening with the autonomy of contours of regulating the temperature and relative humidity carried out, maintaining the regulated variables, in particular temperature and relative air humidity, within the ranges preset by a production procedure. |
