Title: Innovative experimental-numerical method for quality control during sausages production

Authors: Giancarlo Giacchetta; Barbara Marchetti

Addresses: Università Politecnica delle Marche, Via Brecce Bianche 12, 60131, Ancona, Italy ' Università degli Studi eCampus, Via Isimbardi 10, 22060, Novedrate (CO), Italy

Abstract: A reliable assessment and control of water content in food products maximise product quality, safety, and shelf-life while minimising undesirable changes. Product considerations include sensitivity to flavour and related deteriorations, colour changes, vitamin loss, microbial activity, and amount of flavour available. Nevertheless the majority of food related processes, also at an industrial level, lack of suitable instrumentation and technologies for monitoring the humidity content and its variation during the different phases of the product life. This paper presents the implementation of an innovative numerical-experimental method for monitoring moisture content evolution during the ripening process of sausages.

Keywords: humidity measurement; food processes; quality control; microwave; sausages; sausage production; moisture content; ripening process; process monitoring.

DOI: 10.1504/IJPQM.2013.056733

International Journal of Productivity and Quality Management, 2013 Vol.12 No.4, pp.379 - 392

Received: 08 May 2021
Accepted: 12 May 2021

Published online: 21 Aug 2013 *

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