A limited mathematical model for the fermentation of dry sausage

Abstract To understand part of the sausage production process — specifically the fermentation aspects — and to limit production losses through more advanced control, a limited abstract mathematical model is proposed to summarize the major dynamic relationships between the most important components of the process: biomass, total carbohydrate, lactic and acetic acid concentrations. Meant for a large range of production process conditions, a model set at the structural level is developed. Initial experimental validation shows the model structure to be adequate over the experimental range used and relatively insensitive to the choice of the growth kinetic equation.