Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

Baldini, P.; Cantoni, E; Colla, F.; Diaferia, Carlo; Gabba, L.; Spotti, E.; Marchelli, Rosangela; Dossena, Arnaldo; Virgili, Eliana; Sforza, Stefano; Tenca, Pier Luigi; Mangia, Alessandro; Jordano, R.; López, M.C.; Medina, L. M.; Coudurier, S; Oddou, S; Solignat, G

doi:10.1016/s0963-9969(00)00030-2

Cited by 38 publications

(30 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[2,3] Studies dealing with the modeling of the drying process of meats and meat products have received increasing attention in recent years. [2,3,[9][10][11][12][13][14][15] Some are related with the drying mechanism and the ripening conditions of fermented meat products, especially sucuk. Simal et al [2] examined the drying mechanism of traditional meat-based product (sobrassoda) during ripening and determined effective diffusion coefficient for water loss as 2.86 Â 10 À11 m 2 =s at 14 C and 85% RH taking into account the external mass transfer resistance.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage

et al. 2008

View full text Add to dashboard Cite

The drying mechanism of fermented sausages (sucuks) that were cylindrical rod shaped, 40 cm long and 4 cm diameter, during ripening under natural convection conditions at different temperatures (15 to 30 C) was examined. To simulate the experimental drying curves, three empirical models and a diffusional model assuming negligible external mass transfer resistance were evaluated. The drying rate curves of sucuk samples were also simulated taking into account the influence of the external mass transfer resistance. The equation was solved using the trial-and-error solution algorithm developed in this study and the mass transfer coefficient, k c , and effective moisture diffusivity, D eff , were simultaneously determined (1.44 Â 10 -8 to 1.93 Â 10 À8 m=s and 4.30 Â 10 À10 to 6.85 Â 10 À10 m 2 =s, respectively). The proposed model considering the effect of external resistance allowed the accurate simulation of the experimental drying data of sucuks at different temperatures.

show abstract

Section: Introductionmentioning

confidence: 99%

“…Parameters in models in Eqs (9),. (11) Bi Biot number, Bi ¼ k c ÁR D eff D eff Effective diffusion coefficient (m 2 =s) E aActivation energy (kJ=mol) J o , J 1…”

mentioning

confidence: 99%

The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage

et al. 2008

View full text Add to dashboard Cite

show abstract

“…As reported by Baldini et al (2000) the water concentration inside the salami, at the end of ripening, is not uniformed placed. Particularly the drying is more prominent in the external zone of the slice and considerably lower in the internal one.…”

Section: Resultsmentioning

confidence: 71%

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

Fabbri

Cevoli

2015

Journal of Food Engineering

View full text Add to dashboard Cite

“…A large number of study regarding the influence of ripening conditions on the microbiological, physical and chemical properties of dry sausages is available (Baldini et al, 2000;Campbell-Platt, and Cook, 1995;Zanardi et al, 2010). All these researches show that the final quality and safety standards achieved by the sausage manufacturing process can be considered to be strictly dependent from the way the ripening stage is designed and carried out (Rizzi, 2002).…”

Section: Introductionmentioning

confidence: 99%

Numerical models of mass transfer during ripening and storage of salami

Fabbri¹,

Cevoli²,

Tabanelli³

et al. 2013

J Agricult Engineer

View full text Add to dashboard Cite

Ripening, in the dry sausages manufacturing process, has an influence over the main physical, chemical and microbiological transformations that take place inside these products and that define the final organoleptic properties of dry sausages. A number of study about the influence of ripening conditions on the main chemical and microbiological characteristics of dry sausages is available today. All these studies indicate that the final quality and safety standards achieved by the sausage manufacturing process can be considered to be strictly dependent from the specific ripening conditions. The water diffusion inside a seasoned sausage is surely an aspect of primary importance with regard to the quality of final product. As a consequence the aim of this research was to develop two parametric numerical models, concerning the moisture diffusion physics, describing salami ripening and storage. Mass transfer equations inside the sausage volume were numerically solved using a finite element technique. A first model describes diffusion phenomena occurring inside the salami and the exchange phenomena involving the surface of the product and the environment. After the ripening, the salami are stored in waterproof packaging, consequently an additional model able to describe also the evaporation and condensation phenomena occurring between the salami surface and the air in the package, was developed. The moisture equilibrium between salami surface and conservation atmosphere is mainly ruled by the temperature changes during storage. Both models allow to analyze the history of the moisture content inside the salami and are parametrised on product size and maturation/storage conditions. The models were experimentally validated, comparing the numerical outputs of the simulations with experimental data, showing a good agreement.

show abstract

Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

Cited by 38 publications

References 5 publications

The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage

The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage

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

Numerical models of mass transfer during ripening and storage of salami

Contact Info

Product

Resources

About