KNOWLEDGE AND STANDARISATION OF THE NATURAL DRYING PROCESS OF IBERIAN HAM

The first objective proposed in the present study is the obtaining of the physical magnitudes that are involved in the traditional processing of Iberian ham and their standardisation.

In order to fulfil the first part of this objective, knowledge of the process, a computer network has been planned and installed. It allows, from each of the offices of the factory, the gathering of the parameters of the process in each of the areas through which the hams studied are passing. This computer network consists of the following components; a computer, data-gathering equipment, a network of cables, sensors, a control programme, a control strategy and a group of screens displaying the following parameters:

Temperature and relative humidity in the area surrounding the hams; the weight of the latter; any decrease; and the climatic data of the external temperature and relative humidity.

With this equipment the values of the productive parameters have been collected, i.e. the temperature, relative humidity, the loss of weight during the whole process, and for the first time the curves of the natural drying process of Iberian ham.

This computer network is currently part of the productive structure of the factory and aids the appropriate follow-up of the manufacturing process.