MANAGEMENT METHOD OF THERMAL PROCESSING OF RAW SMOKED AND PROSCIUTTO MEAT AND FISH PRODUCTS IN CLIMATIC CHAMBER CONVECTION PLANT Russian patent published in 2012 - IPC A23B4/00 

FIELD: food industry.

SUBSTANCE: invention refers to processes of refrigeration and cryogenic equipment, conditioning systems. The method includes regulation of process temperature according to gradual decreasing algorithm depending on the current treatment process time per each batch of products under treatment. The control depends on changes of pH value of the product under treatment. The changes are measured by the microcomputer and control unit. pH is estimated according to humidity of the product defining minimal possible temperature of evaporation from the product surface. The control is also ensured by gauge/ gauge-regulator of air temperature allowing to measure maximal potential of drying between surface layer of product under treatment and air medium in the plant operation chamber at the time of process flow. The water activity value in the center of product is estimated by water activity value on the surface of product defined according to difference of water evaporation temperature on the surface of the product and on the surface of "wet" thermometer at the moment of product processing with drying control device defining minimum possible temperature of evaporation from the surface of product and psychrometric gauge/ gauge-regulator and air relative humidity. The product treatment regime is corrected according to the air temperature in the plant operating chamber at the moment of process flow.

EFFECT: invention solves problem of improving control and management of heating process of raw smoked and prosciutto fish and meat products.

1 dwg, 1 dwg