Drying characteristics of a Japanese dry-cured ham model: Effect of temperature and humidity

Kato, K. and Tanji, H. and Ichikawa, S. (2022) Drying characteristics of a Japanese dry-cured ham model: Effect of temperature and humidity. International Food Research Journal (Malaysia), 29. pp. 1429-1438. ISSN 2231 7546

The drying characteristics of a Japanese dry-cured ham model containing uniformly distributed brine were investigated. A higher effective moisture diffusivity was obtained at a lower relative humidity (RH) level. The activation energy of effective moisture diffusivity at 40 and 70% RH increased with decreasing moisture content, and was almost constant in the late stage of drying. Therefore, the moisture likely diffused without a large difference in the moisture distribution in the sample. In contrast, under low (10%) RH, the activation energy drastically increased with decreasing moisture content in the initial stage of drying. From the results of magnetic resonance imaging, the moisture content on the surface was drastically decreased; the surface was dried and hardened temporarily (i.e., case hardening) by the fast transfer of moisture. In the middle to late stages of drying, the activation energy gradually decreased to the similar values as at 40 and 70% RH in the late stage of drying. From the results of magnetic resonance imaging analysis after drying, the moisture distribution near the surface no longer exhibited a sharp difference in moisture concentration. The partly dried state of the surface could be alleviated by the transfer of moisture from the inside of the sample. Comparing the energy consumption for drying up to 175% dry basis, the drying condition of 35°C and 40% RH was the most efficient.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(06)%202022/19%20-...

Abstract

The drying characteristics of a Japanese dry-cured ham model containing uniformly distributed brine were investigated. A higher effective moisture diffusivity was obtained at a lower relative humidity (RH) level. The activation energy of effective moisture diffusivity at 40 and 70% RH increased with decreasing moisture content, and was almost constant in the late stage of drying. Therefore, the moisture likely diffused without a large difference in the moisture distribution in the sample. In contrast, under low (10%) RH, the activation energy drastically increased with decreasing moisture content in the initial stage of drying. From the results of magnetic resonance imaging, the moisture content on the surface was drastically decreased; the surface was dried and hardened temporarily (i.e., case hardening) by the fast transfer of moisture. In the middle to late stages of drying, the activation energy gradually decreased to the similar values as at 40 and 70% RH in the late stage of drying. From the results of magnetic resonance imaging analysis after drying, the moisture distribution near the surface no longer exhibited a sharp difference in moisture concentration. The partly dried state of the surface could be alleviated by the transfer of moisture from the inside of the sample. Comparing the energy consumption for drying up to 175% dry basis, the drying condition of 35°C and 40% RH was the most efficient.

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Item Type:	Article
AGROVOC Term:	hams
AGROVOC Term:	drying
AGROVOC Term:	relative humidity
AGROVOC Term:	magnetic resonance imaging
AGROVOC Term:	sampling
AGROVOC Term:	energy consumption
AGROVOC Term:	research data
Geographical Term:	Japan
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	14 Oct 2024 06:24
Last Modified:	14 Oct 2024 06:24
URI:	http://webagris.upm.edu.my/id/eprint/203

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