The development of a calibration for a near-infrared analyser operating on a transmission system that permit the performance of the nutrition tests and selected food composition parameters that are innovative, faster and competitively priced. (Q81290): Difference between revisions

From EU Knowledge Graph
Jump to navigation Jump to search
(‎Changed an Item)
(‎Removed claim: summary (P836): Reference_reference_programme_aids:SA.42799 (2015/X), aid_de_de minimis:§ 42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the provision of financial assistance by the Polish Agency for Enterprise Development in the framework of the Operational Programme Smart Growth 2014-2020.Scope of the works carried out within the framework of the project involves the development of a calibration by accredited JARS...)
Property / summary
Reference_reference_programme_aids:SA.42799 (2015/X), aid_de_de minimis:§ 42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the provision of financial assistance by the Polish Agency for Enterprise Development in the framework of the Operational Programme Smart Growth 2014-2020.Scope of the works carried out within the framework of the project involves the development of a calibration by accredited JARS sp. z o.o., located in Łajski, and data in computer software.These activities will result in the provision of significantly improved, fast, accurate, innovative, competitively priced services to the food industry.Calibration is the comparison of the mathematical relationship between the results of the reference analyses — the classical chemical analyses and the spectra of the products examined by the NIR.The spectra shall be obtained by performing the product tests on a close infrared analyser operating in a transmission system.The scope of work commissioned by the laboratory shall comprise:registration of the spectra of the products analysed using the NIR method, the carrying out of chemical laboratory chemicals, the development of dependencies — calibration and inclusion of the end users.The performance of classical chemical designations for the above-mentioned samples includes the determination of the contents of:protein, fat, fatty acids, sugars, fibre, water, ash, salt from sodium.The calibrations developed will allow for the testing of a comfortable food on a near-infrared analyser in terms of the parameters of:protein, fat, fatty acids, water, carbohydrate, sugars, fibre, sodium salt, ash, energy content in kJ and kcal.The innovativeness of the service involved will be to:1.The speed of analysis in relation to the test methods currently in place on the market, 2.Food controls in situ, 3.Reduce the cost of research and the competitive price for the food industry, 4.Łatwecc (English)
 
Property / summary: Reference_reference_programme_aids:SA.42799 (2015/X), aid_de_de minimis:§ 42 of the Regulation of the Minister of Infrastructure and Development of 10 July 2015 on the provision of financial assistance by the Polish Agency for Enterprise Development in the framework of the Operational Programme Smart Growth 2014-2020.Scope of the works carried out within the framework of the project involves the development of a calibration by accredited JARS sp. z o.o., located in Łajski, and data in computer software.These activities will result in the provision of significantly improved, fast, accurate, innovative, competitively priced services to the food industry.Calibration is the comparison of the mathematical relationship between the results of the reference analyses — the classical chemical analyses and the spectra of the products examined by the NIR.The spectra shall be obtained by performing the product tests on a close infrared analyser operating in a transmission system.The scope of work commissioned by the laboratory shall comprise:registration of the spectra of the products analysed using the NIR method, the carrying out of chemical laboratory chemicals, the development of dependencies — calibration and inclusion of the end users.The performance of classical chemical designations for the above-mentioned samples includes the determination of the contents of:protein, fat, fatty acids, sugars, fibre, water, ash, salt from sodium.The calibrations developed will allow for the testing of a comfortable food on a near-infrared analyser in terms of the parameters of:protein, fat, fatty acids, water, carbohydrate, sugars, fibre, sodium salt, ash, energy content in kJ and kcal.The innovativeness of the service involved will be to:1.The speed of analysis in relation to the test methods currently in place on the market, 2.Food controls in situ, 3.Reduce the cost of research and the competitive price for the food industry, 4.Łatwecc (English) / rank
Normal rank
 

Revision as of 11:58, 14 October 2020

Project in Poland financed by DG Regio
Language Label Description Also known as
English
The development of a calibration for a near-infrared analyser operating on a transmission system that permit the performance of the nutrition tests and selected food composition parameters that are innovative, faster and competitively priced.
Project in Poland financed by DG Regio

    Statements

    country
    Poland
    0 references
    EU contribution
    340,000.0 zloty
    0 references
    81,600.0 Euro
    exchange rate to Euro
    0.24 Euro
    point in time
    13 January 2020
    0 references
    budget
    400,000.0 zloty
    0 references
    96,000.0 Euro
    exchange rate to Euro
    0.24 Euro
    point in time
    13 January 2020
    0 references
    co-financing rate
    85.0 percent
    0 references
    start time
    10 January 2019
    0 references
    end time
    1 April 2020
    0 references
    beneficiary name (string)
    RESULT SŁAWOMIR LUBOMIR CENDROWSKI
    0 references
    beneficiary
    Q2511833
    0 references
    summary
    Numer_referencyjny_programu_pomocowego: SA.42799(2015/X), pomoc_de_minimis: §42 rozporządzenia Ministra Infrastruktury i Rozwoju z dnia 10 lipca 2015 r. w sprawie udzielania przez Polską Agencję Rozwoju Przedsiębiorczości pomocy finansowej w ramach Programu Operacyjnego Inteligentny Rozwój 2014–2020.Zakres prac realizowanych w ramach projektu obejmuje opracowanie kalibracji przez akredytowane laboratorium JARS sp. z o.o. z siedzibą w Łajski oraz wgranie danych do oprogramowania komputerowego. Efektem tych działań będzie możliwość świadczenia znacząco ulepszonej, szybkiej, precyzyjnej, innowacyjnej, konkurencyjnej cenowo usługi dla przemysłu spożywczego. Kalibracja jest to porównanie zależności matematycznej pomiędzy wynikami analiz referencyjnych - klasycznych analiz chemicznych a widmami produktów badanych metodą NIR. Widma uzyskuje się poprzez wykonanie badań produktów na analizatorze bliskiej podczerwieni pracującym w systemie transmisyjnym. Zakres prac zleconych laboratorium obejmuje: rejestrację widm analizowanych produktów metodą NIR, przeprowadzenie chemicznych oznaczeń laboratoryjnych, opracowanie zależności - kalibracji oraz włączenie końcowych użytkowników. Wykonanie klasycznych oznaczeń chemicznych dla wyżej wymienionych próbek obejmuje oznaczenie zawartości: białka, tłuszczu, kwasów tłuszczowych, cukrów, błonnika pokarmowego, wody, popiołu, soli z sodu. Opracowane kalibracje będą umożliwiały przeprowadzenie badań żywności wygodnej (convenience food) na analizatorze bliskiej podczerwieni pod kątem zawartości parametrów: białko, tłuszcz, kwasy tłuszczowe, woda, węglowodany, cukry, błonnik pokarmowy, sól z sodu, popiół, wartości energetycznej w kJ i kcal. Innowacyjność wdrożonej usługi będzie polegała na: 1. Szybkości wykonywanych analiz w stosunku do obecnie istniejących na rynku metod badań, 2. Możliwości kontroli żywności in-situ, 3. Obniżeniu kosztów badań i konkurencyjnej cenie wdrożonej usługi skierowanej do przemysłu spożywczego, 4. Łatwośc (Polish)
    0 references

    Identifiers

    Polish Kohesio ID
    POIR.02.03.02-14-0095/18
    0 references
     
    Retrieved from "https://linkedopendata.eu/w/index.php?title=Item:Q81290&oldid=6336480"