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Manufacture of dry‑cured ham: A review. Part 2. Drying kinetics, modeling and equipment

Abstract

Dehydration in foodstuff manufacture is a process
when a product loses the weight by reduction in water
content. Regarding the production of dry-cured ham, dehydration
mainly takes place during the drying stage. However,
during the salting and the resting steps, water content
of the hams also reduces by 3–4 %, which should be taken
into account in order to adjust the necessary rate of the further
drying. In addition, such parameters as pH of the raw
material and salt content of being dried hams also influence
the drying rate and the quality of the final product. The present
paper is devoted to highlighting processes and parameters
influencing the dehydration of dry-cured ham during
the manufacture. Industrial drying systems used for the
manufacture of dry-cured ham are described for the comparison
of construction and energy consumption. Mathematical
models mostly used to predict the drying behavior
of dry-cured ham are described.

Category

Academic article

Client

  • Research Council of Norway (RCN) / 225262

Language

English

Author(s)

Affiliation

  • Norwegian University of Science and Technology
  • SINTEF Energy Research / Termisk energi

Year

2015

Published in

European Food Research and Technology

ISSN

1438-2377

Publisher

Springer

Volume

241

Issue

4

Page(s)

447 - 458

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