STUDY OF THE DIFFUSION OF SALT AND WATER DURING THE DRYING PROCESS

In the drying process there are a series of parameters characteristic of the product that define the mobility of salt and water within ham. It is essential to be familiar with them in order to interpret the drying processes and their streamlining correctly. These are the diffusivities of salt and water, together with the speed of drying for certain exterior conditions. Water action is another of the important parameters, as the phenomena of microbe growth throughout the process are related to it.

The difficulties of studying the diffusion of salt and water are considerable, as a non-destructive determination technique is needed because ham must follow its natural process for the determination of other parameters.

A non-destructive analysis technique has been developed to find out about the concentration of NaCl in hams, based on the Computerised Scanner by X-rays, which facilitates salt diffusion studies.

This specific objective was tackled together with a project of the National Research Plan.

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