Currently, there is a fairly large number of methods and systems of production management that are successfully applied all over the world. Their use in the modern enterprise management is due to the fact that in its daily activities it must ensure not only the production of high-quality and safe products, but also take into account the environmental aspects of production, ensure the safety of workers, and look for ways to improve their production activities. This situation contributes to the convergence and unification of controls among different management systems. The development of a methodological approach to the standardization of production activities based on the integration of the requirements of general management systems, which is the basis for documenting the elements of these systems at the enterprise, undoubtedly corresponds to modern trends in production management.

The work is devoted to the study of the physico-chemical characteristics of wood smoke used in the production of hot and cold smoked fish. The dispersion composition of wood smoke is determined depending on the temperature in the smoke formation zone and the excess air coefficient. The content of the main smoky components and polyaromatic hydrocarbons (PAHs) in the particles of the dispersed phase of wood smoke of various sizes has been established. A model of changing the dispersed composition of smoky smoke in the process of hot smoking is proposed. Theoretical calculations based on the proposed models of changes in the dispersed composition have been experimentally confirmed. Physico-chemical and statistical research methods were used in the work.

No abstract

The work is devoted to the study of the physico-chemical characteristics of wood smoke used in the production of hot and cold smoked fish. The dispersion composition of wood smoke is determined depending on the temperature in the smoke formation zone and the excess air coefficient. The content of the main smoky components and polyaromatic hydrocarbons (PAHs) in the particles of the dispersed phase of wood smoke of various sizes has been established. A model of changing the dispersed compo-sition of smoky smoke in the process of hot smoking is proposed. Theoretical calculations based on the proposed models of changes in the dispersed composition have been experimentally confirmed. Physico-chemical and statistical research methods were used in the work.