Modality of Drying

Numerous techniques are adopted to control the drying ratio; some require the main thermohygrometric parameters (temperature, relative humidity) of the air to remain constant for sufficiently long times (drying at constant relative humidity levels), since others involve the continuous fluctuation of relative humidity between a minimum and a maximum value (drying at variable relative humidity levels) (Table 5).

In techniques with constant relative humidity, the setting of the relative humidity value equal to the Aw of the product, diminished by a factor linked to the permeability of the casing, allows for constant evaporation. By reducing the difference between relative humidity and Aw, the Aw differences between the various fractions of the product are minimized, but overall weight loss diminishes.

Table 5 Drying and Ripening Techniques

Type of salamis






German-type salami

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