FIELD: food industry.
SUBSTANCE: invention is based on principle of drying high-moisture food products, which is carried out at permanent speed of moisture release - evaporation from surface of product, at the same time temperature of moisture evaporation from surface of product remains at the permanent level, provided that value of relative humidity of air in working chamber of installation reduces in process of drying. Temperature of water evaporation from surface of product is measured with the help of sensitive thermoelectric sensor.
EFFECT: improved monitoring and control of raw smoked and raw dried fish and meat products drying process.
1 dwg
