Start date: 27/07/2022
End date: 29/04/2023
Project Code: I1368_13753
Acronym: AEI- ASSEC4.0
The main objective is to optimize the drying process in order to improve product quality and food safety, obtain an improvement in production performance and energy cost savings applying 4.0 industry technologies from sensors connected to the cloud and Big Data analysis.
- To stydy of the heterogeneity of the drying conditions within the dryer, in order to implement improvements in the elements which control flows and air quality to achive homogeneus drying conditions at different point of the dryer.
- To study of the drying kinetics of the product and its impact on the quality and food safety of the product with the aim of developing control algorithms that optimize the drying conditions according to the evolution of the product
- To study the drying process of cured cold meat in order to improve the energetic efficiency of the cured phase.
