Dry Air Helps SausagesMature Faster

The process of manufacturing meat products consistsof various specific steps combined in such a way thatunique products are obtained with characteristicingredients and flavours. This stepped process isapplied for making raw sausages like salami.

In the complex manufacturing process of raw sausages, meat, fat, waterand usually, “starter cultures” are used. These are micro organisms thataffect maturation thereby influencing the characteristics of the sausageproducts. As per the specific recipe, components of the sausage meat areminced into a homogenous mixture and then filled in casings of variousmaterial and diameter. The raw sausage meat filled in the casing thenbecomes actual sausage after a multi-stage maturing process.A fundamental part of this process is the drying of the sausage. Here, theproduct loses between 25 – 35% of its weight in water. The dryingprocess is vital for shelf life and flavour.

Traditional Method

For maturing the raw sausage, maturing and drying rooms withcontrolled air flow, temperature and humidity are used. In traditionalsystems the required ambient conditions (approx. 64,4 – 68 °F / 18 -22°C at 60 - 70% relative humidity) are reached by cooling and heatingthe air in a circular flow. Furthermore, an adjustable amount of outdoor air (fresh air) is supplied.Big fans and an air distribution systems create a more or less uniform aircirculation in the room and are the deciding factor for the drying process.But with these systems, observing constant process conditions irrespectiveof the season is difficult, if not impossible. In winter the dry air outdoorsenables a higher degree of drying as compared to summer when the airoutdoors is moist. Especially during summer the drying capacity is notsufficient and the product dries too slowly. This long exposure of theproduct to the moist ambient air often causes mould growth on thesurface of the sausage leading to its spoilage and thus to financial loss.

Sausage ripe area with dry air circulating

Drying sausages

Munters Dehumidifiers

• Improve production reliability

• Ensure better quality

• Eliminate mould risk

• Lower heating costs

• Reduce system operating costs

• Increase production without addedinvestment

• Improved delivery schedules

• Reduce batch times

The Humidity Expert

Ripe area for sausage

State-of-the-Art Solutionwith Dry Air

The use of Munters dehumidifiers makesit possible to maintain the desired dryingconditions irrespective of the season withsimultaneous acceleration of the dryingprocess as well as lower energy costs. Inthe search for new options, thisadvanced and cost-effective solutionemerged from discussions betweenmanufacturers and specialists atMunters. Munters dehumidificationsystem was designed to be installed nearthe maturing room for, raw sausage,viaan air inlet and air exhaust duct. TheMunters technology controls thehumidity with humidity sensor whichmeasures the moisture in the maturingroom and ensures the maintenance ofthe desired degree of humidity.

When the system was upgraded, theexisting on-site cooling system could stillbe operated, but with considerably lesspower than before as now it is onlyrequired for cooling the room ratherthan for thermal dehumidification. Depending on the size, the Muntersdehumidifier can be powered byelectricity, steam or natural gas forregenerating the dehumidification rotor(desiccant wheel). The resulting saving isrelative to the size of defumidifier andcorresponding energy prices.

The system concept developed byMunters reaches full productivity within

a short “running-in phase” as it is easyto execute and optimally supports theexisting process.

Increase in Productivity

By using the Munters dehumidifier,batch time is reduced and can bestandardised. Production schedules canbe reliably met – irrespective of theseason and weather. Precise dryingreduces formation of undesired surfacemould. On account of the highlyimproved production reliability, deliverydates can be better planned. Moreover,the released cooling of the refrigerationsystem can be used for other tasks in theprocess.

The energy efficiency of the Muntersprocess results in saving energy costs ofup to 50% against the traditionaldehumidification process using heating /cooling.

Munters SorptionDehumidifiers

The Munters technology takes the air tobe dehumidified and passes it through arotor that is divided into two sectors. Inthe process sector the air moisture isabsorbed by the rotor and the air currentleaves the device as dehumidified air. Inthe rotor’s regeneration sector aseparately heated air current againabsorbs the moisture and discharges itaway from the area. Whether you require a standard productor a completely customised system,Munters has the solution for you withthe best cost-benefit ratio.

Our patented Powerpurge technologyand Energypurge reduce significantly theenergy needed for rotor reactivation .Munters are the global leader indesiccant dehumidification with officesin over 30 countries, look onwww.munters.com/food for moreinformation.

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The Humidity Expert