Methodological analysis of the use of low-cost NIR miniaturized instruments for plant quality control and process control in fermented and dried meat products
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Data d'inici:
04/09/2017
Data de fi:
07/05/2018
Programa responsable:
Food Quality and Technology
Investigador principal:
Entitats finançadores:
To investigate the best low cost NIR system to effectively and accurately measure the instantaneous measurement of different quality parameters in sausage processing plants. At the same time we want to develop a mathematical method for system calibration. Subsequently, several pilot tests were carried out in companies elaborating sausages.
