The topic of this project is the extension of the research into salami seasoning plants, with the aim of studying and improving the process from both a microbiological and a physical-chemical point of view. Based on a fluid and thermo-dynamic model of an ascending flow ripening chamber previously developed, in this paper a software for simulating the ripening process as a whole is presented. Moreover, data obtained in an experimental campaign is used to calibrate and validate the model, with the aim to obtain a flexible tool for supporting the cell design and the seasoning process as a whole, both in quantitative and qualitative terms, as a function of the boundary conditions inputted by the user. The results of the model match well with the experimental data taken from several seasoning campaigns involving different types of salami. The analysis of the variation in entering air flow conditions made it then possible to find a particular configuration which optimizes the seasoning process from the product uniformity point of view. (c) 2005 Elsevier Ltd. All rights reserved.