The classification of food smoking electrostatic ways on the example of fish products is given in the article. The stages of electrostatic smoke-free way process and electric physical processes occurring in it are considered in detail. The scheme of the smoking preparation charging contact way and the mathematical dependences, allowing to calculate the main characteristics of the smoking environment for the smoke-free smoking are offered. The forces operating on the charged particle of the smoking preparation in the smoke-free smoking depending on the installation parameters, the technological mode and the properties of the smoking preparation material are theoretically investigated.
fish products, smoking, technology, electrostatic installation, design, technical characteristics
1. Voskresenskiy N.A., Logunov L.L. Tehnologiya rybnyh produktov. - M.: Pischevaya prom-st', 1968. - 424 s.
2. Mezenova O.Ya., Kim I.N., Bredihin S. A. Proizvodstvo kopchenyh pischevyh produktov. - M.: Kolos, 2001. - 208 s.
3. Levitov V.I., Reshidov I.K., Tkachenko V.M. Dymovye elektrofil'try. - M.: Energiya, 1980. - 448 s.
4. Abdrafikov S. N., Selunskiy V.V. Proizvodstvo ryboproduktov. - Chelyabinsk: Izd-vo ChGAU, 2002. - 280 s.
5. Ryba i rybnye produkty. Ryba kopchenaya, vyalenaya i sushenaya // Gosudarstvennye standarty. - M.: Izd-vo standartov, 1997. - 154 s.
