2014
MAS 2014 Proceeding
Development of a ?Numerical Ham? model that couples water and salt transfers to proteolysis during the dry-cured ham process
Authors: Rami Harkouss, Cyril Chevarin, Jean-Dominique Daudin, Pierre Sylvain Mirade
Abstract
Since salting is essential during the dry-cured ham process, reducing salt content could affect the final product quality. The aim of this study was to build a 3D multi-physical numerical model which estimates the biochemical evolution (proteolysis) as well as the distribution of salt and water contents during all the stages of dry-cured ham process. The model built showed a very good prediction of the distribution of salt and water content in the ham. Its robustness was evaluated by comparing the predicted values of proteolysis index (PI) at the end of post-salting stage with the experimental PI values measured in samples extracted from industrial Bayonne hams. The 3D ?numerical ham? built can be considered as an original software tool that could be helpful for professionals to reduce the final salt content in dry-cured hams.
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