Show simple item record Fonseca, Gustavo Graciano Porto, Paulo Sérgio da Silva Pinto, Luiz Antonio de Almeida 2014-09-23T20:48:12Z 2014-09-23T20:48:12Z 2006
dc.identifier.citation FONSECA, Gustavo Graciano; PORTO, Paulo Sérgio da Silva; PINTO, Luiz Antonio Almeida. Reduction of drying and ripening times during the italian type salami production. Trends in Applied Sciences Research, v. 1, n. 5, p. 504-510, 2006. Disponível em: <>. Acesso em 25 jul. 2014. pt_BR
dc.identifier.issn 1819-3579
dc.description.abstract Salami is a product wich preparation times varies notably in function of some parameters, especially its size. This study carried out in a company to verify in industrial scale the possibility of the reduction of the days of process. Drying curves were done for salami with 60 mm diameter and 240 and 260 mm lengths, corresponding to masses of 776 and 852 g, respectively. In the current conditions, the process time was of 38 days. It was concluded that tha maintenance of the 7 days of pre-ripening from 18 to 17, totaling 31 days, reached the derired humidity, occurring no alterations in the final product characteristics. Through non-linear regression analysis it was verified that the obtained parameters of the drying curves, had presented excellent adjustment of correlation (R² > 99%). pt_BR
dc.language.iso eng pt_BR
dc.publisher Academic Journals pt_BR
dc.rights open access pt_BR
dc.subject Dry Fermented Sausage pt_BR
dc.subject Italian Type Salami pt_BR
dc.subject Processing Time pt_BR
dc.title Reduction of drying and ripening times during the italian type salami production pt_BR
dc.type article pt_BR

Files in this item

This item appears in the following Collection(s)


  • EQA - Artigos Publicados em Periódicos
  • Show simple item record