GO CLASCUIT: Development of a decision tool to optimize the classification of fresh ham and improve the performance of the manufacturing process and the quality of the cooked ham.
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Data d'inici:
01/06/2020
Data de fi:
30/09/2022
Programa responsable:
Food Quality and Technology
Investigador principal:
Entitats finançadores:
The objectives of this project are:
- Evaluate the distribution of the variability of the technological quality characteristics and the parameters of multi-frequency magnetic induction of fresh hams to companies.
- Define five categories of technological quality for the classification of fresh ham based on the measured parameters.
- Validate the technological quality categories of fresh ham by evaluating the quality of the final product. 4. Adapt the technological quality classification system of fresh ham to the reality of each company that produces cooked ham.
The achievment of these objectives will allow companies to have an innovative classification system to optimize the production processes and the quality of the final product from a better classification of raw material.