Визначення параметрів процесу ІЧ-смаження харчової сировини тваринного походження в умовах відкритого робочого простору

Abstract

The work contains the description of the active experiment that was conducted to determine the optimal process parameters infrared cooking raw food of animal origin in an open workspace. The article deals with the creation of experimental installation for research of infrared processing food for an open workspace. Courtesy scheme and description of experimental stand, how to measure and control process parameters, process the results. The results of experimental studies subjected to treatment using the apparatus of mathematical statistics and methods of planning an active factor experiment. Based on data collected during the experiment, formulated the conclusions that have practical benefits for future research in this area and developing recommendations for the actual production. They also will be use ful in improving existing and developing new kinds of technological devices for infrared cooking food.