Preview

Food Industry: Science and Technology

Advanced search

STUDY OF THE WORKING CHARACTERISTICS OF THE SMOKE GENERATOR

Abstract

The paper presents the results of research on the performance of a smoke generator and identifies factors that affect the formation of a quality smoke environment. The effect of the degree of opening of the adjustable damper and the thickness of the sawdust layer on the time of smoke output from the smoke generator, its temperature and speed of movement are determined. It is established that the thicker the layer of sawdust, the higher the temperature of the smoke, and the greater the degree of opening of the adjustable damper, the lower its temperature parameters. It is shown that with the increase of the sawdust layer in the smoke generator and the degree of opening of the adjustable damper, the time of the onset of the appearance of smoke increases. The possibility of obtaining a smoking environment with the parameters optimal for cold smoking was studied.

About the Authors

Z. V. Lovkis
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus


I. V. Bubyr
УО «Полесский государственный университет»
Belarus


References

1. Бубырь, И. В. Исследование потребительских предпочтений при выборе и покупке копченой рыбы/ И. В. Бубырь, Е. С. Гвоздь, В. Ю. Лихота // Молодой ученый: вызовы и перспективы; ответственный редактор: Н. Р. Красовская. - Москва, 2016. - С. 137-143.

2. Бредихин, С.А. Технологическое оборудование рыбоперерабатывающих производств / С.А. Бредихин. - М.: Колос, 2005.- 464 с.

3. Курко, В.И.Физико-химические и химические основы копчения / В.И. Курко.- М.: Пищепромиздат, 1969. - 224 с.


Review

For citations:


Lovkis Z.V., Bubyr I.V. STUDY OF THE WORKING CHARACTERISTICS OF THE SMOKE GENERATOR. Food Industry: Science and Technology. 2017;(2):84-92. (In Russ.)

Views: 123


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2073-4794 (Print)