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.
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.