Raw-dried salami: influence of initial composition for acceleration of drying

dc.contributor.author	MACARI, A.
dc.contributor.author	ILI, V.
dc.contributor.author	BAERLE, A.
dc.contributor.author	MARDAR, M.
dc.date.accessioned	2019-11-16T10:51:47Z
dc.date.available	2019-11-16T10:51:47Z
dc.date.issued	2016
dc.identifier.citation	MACARI, A., ILI, V., BAERLE, A. et al. Raw-dried salami: influence of initial composition for acceleration of drying. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 225-228. ISBN 978-9975-87-138-9.	en_US
dc.identifier.isbn	978-9975-87-138-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6979
dc.description.abstract	Mathematical Modeling was applied for study of raw-dried salami production process and quality. The influence of entrance factors as meat/lard ratio (X1), dextrose (X2) and dietary fiber (X3) was studied. Dynamics of such indexes of quality as pH, Water Activity, Humidity, Water Binding and Water Retention Capacity (WBC, WRC), Fat Content, Lactic Acid and Total Sugars were studied. Measures for reduction of drying time were proposed.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	raw-dried salami	en_US
dc.subject	fractional factorial experiment	en_US
dc.subject	meat/lard ratio	en_US
dc.title	Raw-dried salami: influence of initial composition for acceleration of drying	en_US
dc.type	Article	en_US