The influence of the operational inflows of moisture on the thermo-hydro processes in the storage chambers of frozen food stuffs

Abstract
The comparison of intensity of moisture intake from different sources for the storage chambers of frozen foodstuff is shown. Thermo-hydro processes in the chambers with intensive operating sources of heat and moisture for theoretical scheme of air circulation have been analyzed. Influence the operating heat and moisture inflow on the intensity of the shrinkage and hoarfrost formation processes has been proved to depend on the scheme of the air flow circulation in the chamber to the great extent. The environmentally stable air circulation system with forced draft of the stack minimizes the shrinkage and hoarfrost formation processes. The ways of reducing the shrinkage and hoarfrost formation process intensity are shown.