DRYCHECK

ELECTRICAL IMPEDANCE-BASED SYSTEM TO MONITOR DRYING PROCESS IN SAUSAGES

Coordinatore	ATEKNEA SOLUTIONS CATALONIA, SA    more  Organization address address: CALLE VICTOR PRADERA 45 city: CORNELLA DE LLOBREGAT BARCELONA postcode: 8940 contact info Titolo: Mr. Nome: Albert Cognome: Nieto Email: send email Telefono: +34 93 204 9922 Fax: +34 93 204 9866
Nazionalità Coordinatore	Spain [ES]
Sito del progetto	http://www.drycheck.eu/
Totale costo	1˙483˙447 €
EC contributo	1˙136˙621 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2010-1
Funding Scheme	BSG-SME
Anno di inizio	2011
Periodo (anno-mese-giorno)	2011-09-01   -   2013-08-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	ATEKNEA SOLUTIONS CATALONIA, SA  Organization address address: CALLE VICTOR PRADERA 45 city: CORNELLA DE LLOBREGAT BARCELONA postcode: 8940 contact info Titolo: Mr. Nome: Albert Cognome: Nieto Email: send email Telefono: +34 93 204 9922 Fax: +34 93 204 9866	ES (CORNELLA DE LLOBREGAT BARCELONA)	coordinator	63˙438.72
2	TELEGESIS UK LIMITED  Organization address address: ABBEY BARNE LANE 3 city: HIGH WYCOMBE postcode: HP109QQ contact info Titolo: Mr. Nome: Ollie Cognome: Smith Email: send email Telefono: +44 1423 8166 05	UK (HIGH WYCOMBE)	participant	220˙673.62
3	PERTEC SRL  Organization address address: VIA GHERBELLA 191 city: MODENA postcode: 41126 contact info Titolo: Dr. Nome: Umberto Cognome: Perati Email: send email Telefono: +39 3355 2360 16 Fax: +39 0594 60732	IT (MODENA)	participant	216˙302.62
4	SALUMIFICIO GALLI REMO SRL  Organization address address: VIA MILANO 187 city: VIADANA postcode: 46019 contact info Titolo: Mr. Nome: Ivano Cognome: Galli Email: send email Telefono: +39 037 588 249 Fax: +39 037 5790042	IT (VIADANA)	participant	197˙380.44
5	EMBUTIDOS LUIS GIL SL  Organization address address: CARRETERA DE ALBELDA 17 city: ALBERITE postcode: 26141 contact info Titolo: Ms. Nome: Delia Cognome: Gil Email: send email Telefono: +34 941 436431 Fax: +34 941 43 67 86	ES (ALBERITE)	participant	191˙966.02
6	STEVIA KERESKEDELMI ES SZOLGALTATO KORLATOLT FELELOSSEGU TARSASAG  Organization address address: UTCA ORNAGY 8 city: BUDAPEST postcode: 1143 contact info Titolo: Mr. Nome: Attila Cognome: Somkuti Email: send email Telefono: +36 30 960 8038	HU (BUDAPEST)	participant	185˙028.80
7	UNIVERSITA DEGLI STUDI DI PARMA  Organization address address: VIA UNIVERSITA 12 city: PARMA postcode: 43100 contact info Titolo: Prof. Nome: Afro Cognome: Quarantelli Email: send email Telefono: +39 0521 032620 Fax: +39 0521 032611	IT (PARMA)	participant	31˙584.00
8	UNIVERSITAT POLITECNICA DE CATALUNYA  Organization address address: Jordi Girona 31 city: BARCELONA postcode: 8034 contact info Titolo: Ms. Nome: Cristina Cognome: Costa Email: send email Telefono: +34 93 4017 126 Fax: +34 93 4017 130	ES (BARCELONA)	participant	30˙247.32
9	FRAUNHOFER-GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V  Organization address address: Hansastrasse 27C city: MUENCHEN postcode: 80686 contact info Titolo: Mr. Nome: Christoph Cognome: Schulte Email: send email Telefono: +49 89 1205 2728 Fax: +49 89 1205 7534	DE (MUENCHEN)	participant	0.00

Mappa

 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

 Obiettivo del progetto (Objective)

'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.'

Introduzione (Teaser)

The craft of salting, smoking and curing comes of age with the integration of technology. A newly developed system improves flavour and reduces spoilage.