The effect of processing method on drying kinetics of Petrovská klobása, an artisan fermented sausage

The drying behaviour of dry-fermented sausage Petrovská klobása ripened in traditional and industrial conditions has been studied. Obtained results indicated that sausages dried in industrial room (batch I) had higher weight loss and lower water activity (aw) values than counterparts from traditional/artisanal production (batch T). Difference in drying intensity between internal and external fractions of sausages was much more marked for batch I. The experimental data of water content in Petrovská klobása, dried in respective conditions, were compared with values predicted by seven different mathematical models. Comparing the coefficient of determination (r2), root mean square error (ERMS) and the reduced chi-square (χ2) values of all equations, it was concluded that the Page mathematical model satisfactorily represents drying characteristics of Petrovská klobása both in traditional (0.990; 2.22 x 10-2 and 6.01 x 10-4, respectively) and industrial conditions (0.995; 1.79 x 10-2; 3.91 x 10-4, respectively).