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Electrical impedance-based system to monitor drying process in sausages

Type of activity
Competitive project
Acronym
DRYCHECK
Funding entity
Commission of European Communities
Funding entity code
FP7-262029-DRYCHECK
Amount
249.476,30 €
Start date
2011-09-01
End date
2013-08-31
Keywords
electrical impedance-based methods, water content and distribution monitoring, wireless communication process control
URL
http://cordis.europa.eu/project/rcn/100172_en.html Open in new window
http://cordis.europa.eu/projects/262029 Open in new window
http://www.drycheck.eu/ Open in new window
Abstract
Dry fermented sausage production comprises an important segment of the European meat industry and market. However, the European meat processing industry is extremely fragmented and characterised by businesses of very small size. Small and medium enterprises play an important role in the food sector, both in economical and social terms. The traditional and farm workshops are often based in rural area where the density of inhabitants is low and, for this reason, the diversification of the production has direct implications for employment and the maintenance of these traditional enterprises has a great economic impact.
The sensory characteristics of food products are essential for consumers and the challenge for consortium SME sausage producers lies in increasing production while minimizing product variability, maintaining flavour and desired texture and assuring product safety. Fermentation and maturation play a pivotal role in the final sausages quality. Maturation requires the precise control of two critical parameters – relative humidity and temperature – that are crucial for the product’s final sensory characteristics and safety. The main objective of this project is to design and develop: (i) an analytical system that could be incorporated in ripening/drying chambers to provide information on the evolution of the relative water content and distribution in representative sausage samples along the chamber, as well as a local indication of the temperature and relative humidity values near those samples. (ii) A drying chamber control system which uses the information from the multi-sensor system to readapt the environmental conditions in the chamber for a correct drying process.
The proposed DryCheck project will give SMEs a practical tool with which improve the production of quality sausage with a user-friendly albeit advanced technology product at an affordable cost.
Scope
Europa
Plan
VII Programa Marc de la Unió Europea 2007-2013
Call year
2011
Funcding program
Capacities Specific Programme
Funding subprogram
Research for the benefit of SMEs
Funding call
Research for SMEs
Grant institution
European Commission

Participants