The drying process of sausages, such as chorizo, sausage or fuet, is a critical stage in the preparation of these meat derivatives that often requires very intense and long treatments , with a high energy and economic cost. The <a href="https://www.irta.cat/es/" target="_blank" rel="noopener">IRTA</a> Agrifood Research and Technology Institute is going to investigate how to optimize this manufacturing phase so that the product dries evenly, regardless of its location in the kiln. <h4 style="float: right; width: 50%; margin-left: 28px; padding: 0 28px; border-left: 2px solid #0095dd; font-size: 19px;"> ";It is a critical stage because fluid dynamics mean that, depending on where each piece of sausage is located, the drying process is heterogeneous and some pieces are wetter than others";</h4> It will do so within the framework of the ASSEC4.0 research project, in which other collaborators participate, using artificial intelligence, sensors connected to the cloud and the analysis of massive data (big data). In IRTA they explain the challenge they face: “The manufacture of cured sausages requires maturation in dryers where, after adjusting the variables of relative humidity and temperature, part of the water is extracted from these products so that they dry and mature. It is a critical stage because the dryers are very large spaces and the fluid dynamics mean that, depending on where each piece of sausage is located, the drying process is heterogeneous and some pieces are wetter than others; this can increase the risk that the product goes to market with poor drying.”<h2> control algorithms</h2> The final objective of the study is to be able to develop process control algorithms based on the results obtained and that these algorithms serve to improve the quality of the sausage, the food safety of the product and, in addition, optimize the production performance and the saving of power to the manufacturer. <h4 style="float: right; width: 50%; margin-left: 28px; padding: 0 28px; border-left: 2px solid #0095dd; font-size: 19px;"> The Innovac and Foodservice clusters also participate in the project, as well as the companies Delsys, Tagtio and Villamarin</h4> The investigation will begin at the facilities of the Villamarin cured sausage manufacturing company, where the starting situation will be analyzed. Tagtio , the expert collaborator in sensors, will later be in charge of installing the sensor system in the dryer and Delsys , which develops food management software, will be in charge of designing a program capable of integrating the data captured by the sensors of Tagtio. The IRTA Agrifood Research and Technology Institute will finally be in charge of analyzing the results obtained during the previous interventions. The ASSEC4.0 project also has the support of the Innovac cluster, which will provide support in the management and coordination of the research and will participate in the dissemination of the project, an action in which the Foodservice cluster has also been involved.

The IRTA Agri-Food R&amp;D Institute participates in the ASSEC4.0 research project, focused on improving conditions in sausage dryers so that all products reach the same optimal conditions during the process. The study will use artificial intelligence, big data and smart sensors to develop the control algorithms they are looking for.

IRTA investigates how to optimize sausage dryers

IRTA investigates how to optimize sausage dryers