Liha töötlemine
end of this stage. chamber environment. Both rates, diffusion
and evaporation, should proceed in a similar
fashion. Thus, an excess of evaporation,
Post-Salting
when the relative humidity has a lower value
The main goal is to equilibrate the salt and than normal, may cause excessive evapora-
nitrate content inside the hams. This stage is tion on the surface of the ham and produce
also known as equalization. Salt and nitrate, dehydration. A prolonged dehydration,
once they have penetrated into the ham, have known as hardening, gives a dry, hard texture
to diffuse to the inner area. Diffusion rate is and dark color to the external area of the ham
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