R + D prize Best Food Company

Nickelisation of the drying process of iberian ham and the obtaining of the design bases for a monitored experimental and industrial drying shed

Mathematical streamlining is an ideal tool for achieving the optimisation of a process in as short a time as possible and at the lowest cost. Because of this, the streamlining of the phenomena previously studied has been started, in order to perfect the overall drying process of Iberian ham by means of dynamic simulation. The streamlining of an experimental drying shed to scale, in which the contour parameters used in the previous model are monitored, has also been initiated. This will provide information on the real calculation basis for the construction of an experimental industrial drying shed.

With the data obtained from the process, a mathematical model has been constructed that explains with equations the behaviour of ham when variations in humidity and temperature occur, This has given rise to a doctoral thesis which was awarded top marks.