Evaluation of the cooking stage of ham produced at ‘‘El MIÑO” through the use of digital tools

Abstract

In the present work, the CAENTER method was used to evaluated the variables for the cooking stage and was verified that the operating time necessary for cooking the sausage is 3h at 84 ^oC. Using the simulation, it was evident that the oven is operating at the maximum of its technical capacity. For the statistical calculations, the Statgraphics Centurion program was used. The operating temperatures and raw material consumption rates reported by the simulator were analyzed with respect to the variables measured in the process. In both cases, it was demonstrating that there are no statistically significant differences. So, it was concluded that the program maintains a close link with real conditions of the process. The simulator allowed for simplified knowledge of the equipment, facilitating process control and the prevention of technical failures.