Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis

The goal of this paper has been to add an experimental data set for drying a meat product and provide a comparison with well-established thin-layer drying models. This article presented experimental investigations on the convective drying of Polish sausage slices at a temperature of 40°C. Slices have been in the thickness of 3 to 8mm. Measurements of mass loss and size change were performed. The data have been presented in the form of standard drying kinetics. Additionally, the estimation of the diffusion coefficient according to the simplified graphical approach is made. Based on the best-fit approach the coefficients for typical semiempirical correlations for MR (moisture ratio) estimation have been calculated and presented.