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Moisture diffusivity in the lean tissue of dry-cured ham at different process times
1Institut de Recerca i Tecnologia Agroalimentàries, Unitat de Tecnologia de Processos, Centre de Tecnologia de la Carn, Granja Camps i Armet, E-17121 Monells (Girona), Spain.
Meat Science
|November 9, 2011
Summary
The effective moisture diffusivity coefficient (D(e)) in dry-cured ham is influenced by muscle type, moisture content, and salt. Temperature increases D(e), but it decreases throughout processing.
Area of Science:
- Food Science
- Meat Science
- Chemical Engineering
Background:
- Dry-cured ham production involves complex mass transfer processes.
- Understanding moisture diffusivity is crucial for optimizing processing and quality.
Purpose of the Study:
- To determine the effective moisture diffusivity coefficient (D(e)) in Biceps femoris (BF) and Semimembranosus (SM) muscles during dry-cured ham processing.
- To investigate the influence of temperature, moisture content, and salt on D(e).
Main Methods:
- Samples of BF and SM muscles were analyzed at different processing stages (post-salting, post-resting, 4 months drying, end of process).
- Moisture and NaCl/moisture profiles were measured.
- D(e) was determined at various temperatures specific to each stage.
Main Results:
- D(e) was generally higher in BF muscle due to higher moisture content, except when NaCl/moisture gradients were present in SM.
- Increased temperature positively affected D(e).
- D(e) decreased as the dry-cured ham processing progressed.
Conclusions:
- A simple diffusive model is insufficient to accurately describe the drying process.
- Moisture content and NaCl/moisture gradients significantly impact effective moisture diffusivity.
- Further research should incorporate these factors for precise modeling.
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