Аналитическое решение задачи совместного тепло- и массопереноса в процессе горячей сушки мясных и рыбных продуктов

Differential equations system of joint heat and mass transfer for identifying the temperature fields, humidity content and pressure inside the capillary-spongy fish body was solved. The boundary problem was solved by means of the Laplace integral transformation method. Formula that is well-behaved for the engineering analysis of temperature fields in the body and its heating speed was received