METHOD OF AUTOMATIC CONTROL OF MUSCOVY DUCK SMOKING PROCESS WITH USE OF EXCESS PRESSURE AND VAPOURS OF SPICY-SMOKING FLAVOURINGS

摘要

FIELD: food industry.;SUBSTANCE: method of automatic control of the muscovy duck smoking process with the use of excessive pressure and vapours of spicy-smoking flavourings provides treating the product with smoke fume under the influence of excessive pressure, the amount of which is regulated by a pressure sensor, the temperature is stabilized in the smoke generation zones and in the evaporation tank by means of acting on the amount of power supplied to heat transfer elements, the temperature of the smoke-air mixture in the smoking chamber is stabilized by means of mixing the smoke fume with the vapours of spicy-smoking flavourings. The resulting concentration fluctuations of the smoke-air mixture and the vapours of spicy-smoking flavourings, obtained after mixing, are regulated due to concentration sensors and flow sensors that supply a signal to the actuator while maintaining the mixture concentration in a given range. The flow sensor located on the return pipeline determines the current value of the amount of smoking substances settled on the product during the smoking, allowing to determine the final completion of the smoking process.;EFFECT: improving the equipment performance, obtaining a finished product of consistently high quality, increasing the speed of preparing smoked food products, reducing the energy consumption, reducing the amount of smoke-air emissions.;1 dwg