ANALYTICAL SOLUTION OF THE PROBLEM OF JOINT HEAT AND MASS TRANSFER IN THE PROCESS OF HOT DRYING OF MEAT AND FISH PRODUCTS
Differential equations system of joint heat and mass transfer for identifying the temperature fields, humidity content and pressure inside the capillary-spongy fish body was solved. The boundary problem was solved by means of the Laplace integral transformation method. Formula that is well-behaved for the engineering analysis of temperature fields in the body and its heating speed was received