EFFICIENCY IMPROVEMENT OF HEAT AND MASS EXCHANGE PROCESSES IN THE PRODUCTION OF DRY SAUSAGES
The efficiency of applying enhanced scientifically based methods for organizing rational regime parameters of heat and mass transfer processes when ripening dry sausages in chambers with an improved air distribution system is analytically and practically justified. The implementation of the established regularities in the design of the drying chamber Ya5-FTS met not only the requirements of energy efficiency, but also the requirements of current standards in terms of quality and safety of finished meat products with low humidity. The possibility of using the obtained laws both in the development of new chambers with a regulated microclimate and as an educational material in technical educational institutions is shown.