STUDY OF MICROSTRUCTURAL CHANGES DURING DRYNG PROCESS OF THE HAM BY SPECTROSCOPYC TECHNIQUES

Autores UPV
Año
CONGRESO STUDY OF MICROSTRUCTURAL CHANGES DURING DRYNG PROCESS OF THE HAM BY SPECTROSCOPYC TECHNIQUES

Abstract

Drying operation in meat products is one of the best unit operations to preserve the product in time. Drying process involves many behaviors coupled together; in order to reach a high quality level in this product it is necessary to analyze and quantify each behavior. In this point of view, in this work has developed a measurement method on line with a thermo graphic camera being obtained the critical points and the thermodynamic properties of the operation. Analyses in the infrared region were done with an Optris PI¿ 160 thermal imager (Optris GmbH, Berlin, Germany), and in the microwave region were done with Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyzer. Surface water activity, volume, moisture, mass at different drying times were also measured. It has been developed a non-continuous model to obtain the evolution of emissivity and the temperature profiles through drying operation. Temperature profiles have been related with the thermodynamic properties associated with the mass and heat fluxes. It has been demonstrated that the measure of the emissivity is a good tool to determine the critical points during meat drying. A thermodynamic model, correlating mass and heat fluxes with the changes in the structure has been developed; It shows high possibilities of infrared techniques to control the drying process.