Innovative experimental‐numerical method for quality control during sausages production

A reliable assessment and control of water content in food products maximise product quality, safety, and shelf‐life while minimising undesirable changes. Product considerations include sensitivity to flavour and related deteriorations, colour changes, vitamin loss, microbial activity, and amount of flavour available. Nevertheless the majority of food related processes, also at an industrial level, lack of suitable instrumentation and technologies for monitoring the humidity content and its variation during the different phases of the product life. This paper presents the implementation of an innovative numerical‐experimental method for monitoring moisture content evolution during the ripening process of sausages.