Drying of sausages made from the meat of black and white pigs: Numerical modeling and structural investigation
DRYING TECHNOLOGY(2017)
Abstract
In the present work, dry curing of a specific type of sausage, produced in south Italy, was investigated. The drying process was modeled solving heat and mass transfer balance equations in a 3-D domain corresponding to the real shape of the products, and a good agreement with experimental results was obtained. NMR was used to evidence the differences among the meats of white and black pigs, adopted as raw materials. Owing to these differences, high-quality products can be obtained by tuning the operating conditions as a function of the processed meats and the proposed model can be useful in this.
MoreTranslated text
Key words
Black pig,diffusion,dry curing,FEM,imaging NMR,numerical simulation
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined