Engineering aspects in fermentation of meat products.

This paper focuses on the engineering aspects of the drying and ripening process of dry sausages. It describes the physical and chemical phenomena during the ripening time. The influence of the intrinsic and extrinsic control quantities of the dry sausage ripening on the mass transfer parameter in the sausages is determined. Measuring techniques and experiments for the examination of these parameters are introduced and the influence of the parameters on the drying explained. Mathematical tools for numerical simulations and their application to the above mentioned problems are described. For the problem of inhomogeneous drying of dry sausages in industrial ripening chambers, solutions will be suggested.