Liha töötlemine
This
Lower amounts of NaCl than sugar is neces- method is used with dried meat products;
sary for a sufficient reduction of aw, because therefore, the raw material of these products
of the lower particle mass of NaCl. NaCl is is salted or cured meat. Another benefit of
used in meat products and in some sour veg- the salt treatment is that salt swells the
etables, while sugar is added to fruits and meat, and so the chewiness and sliceability
candies because of accustomed taste. of the product is improved. These are impor-
The Na+ and Cl− ions bind about two tant attributes of dried meat products.
molecules of water in solution; therefore, the During the planning of aw reduction, the
NaCl decreases the aw more than would be following factors need to be taken into
expected according to Nernst law (Fig. 11.3). account:
annaabi.ee 
