Вестник МГТУ. 2017, том 20, № 3.

Аминов В. А. и др. Универсальная коптильная установка роторного типа 546 V. A. Aminov, A. Yu. Il'in Universal smoking installation of rotary type According to the research carried out by the authors the most technological installations for producing meat and fish products are oriented only on one type of raw material (meat or fish), as well as the kind of smoking (cold or hot). Limitations are related to the maximum temperature of the drying agent that affects the product; presence of the system for maintaining the relative humidity of the air mixture; presence of the smoke cooling system coming from the smoke generator and a number of other factors. Enterprises expanding the range of products are forced to purchase new equipment. With a limited production area especially for small businesses this is not convenient. In the paper, a universal smoking installation of the rotor type (USIRT) is considered for the production of both meat and fish products using cold or hot smoking. The installation is oriented to a wide range of products. The presence of the smoke cooling system will allow the production of cold smoking products, the presence of the dehumidification and humidification system for the smoke-air mixture will ensure the maintenance of the required technological regime for producing fish and meat products. Based on the example of cold smoking studies have shown that the duration of the process should be reduced while maintaining the quality of the product. For this purpose, ultrasonic (US) vibrations have been applied to the smoke-air mixture in USIRT. The studies have been carried out to identify the best type of ultrasound radiators capable of transmitting vibrations of the installation metal surface and from it to pass into the smoke-air mixture in order to intensify the process of cold smoking. The necessary power of ultrasonic generators has been determined. Comparative results of technological processes with the application of ultrasound in the production of fish products have been presented. Key words: smoking, ultrasound, meat and fish raw materials, heat and mass transfer processes.