Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography
2012
Santos-Garcés, Eva | Muñoz, Israel | Gou, Pere | Sala, Xavier | Fulladosa, Elena
An accurate knowledge and optimization of dry-cured ham elaboration processes could help to reduce operating costs and maximize product quality. The development of nondestructive tools to characterize chemical parameters such as salt and water contents and aw during processing is of special interest. In this paper, predictive models for salt content (R² = 0.960 and RMSECV = 0.393), water content (R² = 0.912 and RMSECV = 1.751), and aw (R² = 0.906 and RMSECV = 0.008), which comprise the whole elaboration process, were developed. These predictive models were used to develop analytical tools such as distribution diagrams, line profiles, and regions of interest (ROIs) from the acquired computed tomography (CT) scans. These CT analytical tools provided quantitative information on salt, water, and aw in terms of content but also distribution throughout the process. The information obtained was applied to two industrial case studies. The main drawback of the predictive models and CT analytical tools is the disturbance that fat produces in water content and aw predictions.
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