Process air conditioning for meat processing shops
- Issue: Vol 92, No 3 (2003)
- Pages: 28-29
- Section: Articles
- URL: https://journals.rcsi.science/0023-124X/article/view/106255
- DOI: https://doi.org/10.17816/RF106255
- ID: 106255
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Abstract
Recently in Russia, with the development of market relations, the output of various types of meat semi-finished products, sausages and frankfurters has significantly increased. In this connection requirements to sanitary and hygienic conditions in industrial premises of meat industry enterprises increase. These conditions can be achieved by means of technological air conditioning systems installed in the respective shops.
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Fig. 1. Scheme of air flows in the production room during the operation of the air cooler of TA...8P type: t - temperature, v - speed and φ - relative humidity in the room
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Fig. 2. Deboning room
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Fig. 3. Salting room
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Fig. 4. Machine and syringe room
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Fig. 5. Sausage intensive cooling chamber
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Fig. 6. Finished product packaging room
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