Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 24 ISSUE 4
Written by Tarek FOUDA

The cold smoking process in a commercial smoke house was used for Salmon fillets were dried for 12 hours at a temperature of about 23°C. It was cold smoked for 12 hours using wood chips. The dry matter and salt content were generally determined. Samples were cooled on slides at 5°C for 6 hours before vacuum packing and then cold stored at approximately 4°C. While inside the freezing room, before smoking the fish sample which ranged from -17.5 to -18°C. The characterize temperatures of fish smoking house and infrared imagingwith thermal analysis has been used to monitor temperature distribution in those ovens, compare heat transfer and energy efficiency across different ovens, and understand the overall performance of the house, including heating and heating rate. The results recorded the average temperature inside the smoking room, which ranged from 21.34 to 23.34°C, the temperature stability relies inside the cooling room when the temperature differences between 0 and 1°C on three dimensions inside the cooling room.

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