title: Tools for studying dry-cured ham processing by using computed tomography.
abstract: 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 a(w) during processing is of special interest. In this paper, predictive models for salt content (R(2) = 0.960 and RMSECV = 0.393), water content (R(2) = 0.912 and RMSECV = 1.751), and a(w) (R(2) = 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 a(w) 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 a(w) predictions.
authors.affiliation: Food Technology, IRTA, XaRTA, Finca Camps i Armet, E-17121 Monells, Spain.
authors.forename: Eva
authors.initials: E
authors.lastname: Santos-Garcés
authors.forename: Israel
authors.initials: I
authors.lastname: Muñoz
authors.forename: Pere
authors.initials: P
authors.lastname: Gou
authors.forename: Xavier
authors.initials: X
authors.lastname: Sala
authors.forename: Elena
authors.initials: E
authors.lastname: Fulladosa
mesh_terms: D000818:Animals; D003890:Desiccation; D005511:Food Handling; D008461:Meat Products / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D012965:Sodium Chloride / Q000032:analysis; D013552:Swine; D014054:Tomography / Q000379:methods*; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D012965:Sodium Chloride