(b) Increasing the length of the sausages Moisture loss can be prevented by applying a lipid-based coating because this hydrophobic coating will prevent migration of hydrophilic compounds. The chamber now has a low relative humidity and thus there is a high driving force for water migration. Increasing the relative humidity of the chamber will help to reduce the moisture loss during ripening. The smallest dimension of this product is the diameter (diameter = 3 cm, length = 30 cm) and thus moisture loss can only be prevented by increasing the sausage diameter and not by increasing the length of the sausage.