MASS TRANSPORT

Mass transport in fruit, vegetable and meat tissue often is a velocity-determined step during drying or marination of products. For example, moisture removal and salt uptake during the production of dry cured meat products require up to several weeks and air conditioned storage capacities.

ELCRACK® allows an increased uptake of moisture, spices as well as active agents duringmarination. During cooked ham production a reduction of processing times and increased brine uptake is obtained. Due to the permeabilisation of the cell membranes, the diffusion rates can also be enhanced allowing a reduction of processing times and costs.

The moisture removal is facilitated by speeding up the transport of the water to the product surface, allowing its quick removal. The time required for moisture removal from vegetable tissue can be typically reduced by 20 to 40 %.