2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry

Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging

“…No significant ( P < 0.05) changes in moisture content could be found during the subsequent storage time. The initial moisture gradient between the surface and the core of the sausages can be explained by the kinetics of water transport during drying . The transport of moisture from the center of the sausage to the surface within the first week is driven by the low water activity ( a w ) on the surface and the high a W value of the core of the sausage .…”

“…Furthermore, the amount of efflorescences was determined and compared with the chemical analyses to identify the components responsible for the formation of type II efflorescences. We hypothesized that the mass transport of the components causing efflorescences from the interior to the surface of sausages was driven by the moisture gradient that is formed during drying, as suggested by Fabbri and Cevoli …”

Drying of sausages made from the meat of black and white pigs: Numerical modeling and structural investigation

“…The intrinsic heterogeneity and multiphasic nature of foods can significantly affect the physical modelling and the determination of some material properties. Starting from these considerations Fabbri et al, [8] proposed a 2D model based on real images of salami slices to take into account the fat distribution within the salami and, therefore, the water diffusion. They compared the results of this "heterogeneous" model to experimental values and to numerical results obtained with a pseudohomogenous model where the diffusion coefficient, the most important parameter in mass transport, was based on compositional equations (series, parallel, random, etc.)…”

“…overlapping of ellipsoids); seldom a 3D description of less regular shapes is proposed [9] and often the heat transfer or the dimensional changes are neglected [2,8] . Finally, as already said, the determination of material properties is quite difficult and, usually, the literature models or values are adopted, making the description of novel raw materials difficult.…”

Identification of differences in chemical composition among whole stick and sliced Nitran salamis trough principal component analysis

“…Salamis are dry fermented meat products that are popular across most of European countries (Fabbri and Cevoli, 2015). Such countries or their geographic regions produce characteristic salamis trough traditional manufacturing processes.…”