Q3181081 (Q3181081): Difference between revisions
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(Created claim: summary (P836): The organoleptic characteristics of extra virgin olive oil (AOVE) depend heavily on the characteristics of the fruit at the time of harvesting and on the processing conditions under which the production is carried out. In particular, the shake temperature has a fundamental influence, with higher temperatures penalising the level of fruitines of the AOVES. The influence of the general increase in temperatures resulting from climate change causes...) |
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The organoleptic characteristics of extra virgin olive oil (AOVE) depend heavily on the characteristics of the fruit at the time of harvesting and on the processing conditions under which the production is carried out. In particular, the shake temperature has a fundamental influence, with higher temperatures penalising the level of fruitines of the AOVES. The influence of the general increase in temperatures resulting from climate change causes the olives to reach the mill at an excessively high temperature in October, when olives typically have the right characteristics to produce high-quality AOVE. Therefore, in order to obtain AOVE with the desired sensory profile, it is necessary to reduce the temperature of the olives before the start of the process in the mill. But this process must be carried out intelligently, controlling and monitoring the main properties of the oil that is molten._x000D_ As a possible solution to the problem raised and the need identified, the company Integration Sensorial and Robotics (ISR) proposes the implementation of this project entitled “Cooling system for the production of extra virgin olive oils (olive) differentiated with sensory integration and advanced control (COOLIVE)”._x000D_ This COOLIVE project seeks the development of a cooling system that facilitates the production of differentiated virgin olive oils, equipped with an advanced control system that allows the fruit to be optimised. _x000D_ the Work Plan defined by the company to achieve this ambitious objective has been structured around three main activities. (English) | |||||||||||||||
| Property / summary: The organoleptic characteristics of extra virgin olive oil (AOVE) depend heavily on the characteristics of the fruit at the time of harvesting and on the processing conditions under which the production is carried out. In particular, the shake temperature has a fundamental influence, with higher temperatures penalising the level of fruitines of the AOVES. The influence of the general increase in temperatures resulting from climate change causes the olives to reach the mill at an excessively high temperature in October, when olives typically have the right characteristics to produce high-quality AOVE. Therefore, in order to obtain AOVE with the desired sensory profile, it is necessary to reduce the temperature of the olives before the start of the process in the mill. But this process must be carried out intelligently, controlling and monitoring the main properties of the oil that is molten._x000D_ As a possible solution to the problem raised and the need identified, the company Integration Sensorial and Robotics (ISR) proposes the implementation of this project entitled “Cooling system for the production of extra virgin olive oils (olive) differentiated with sensory integration and advanced control (COOLIVE)”._x000D_ This COOLIVE project seeks the development of a cooling system that facilitates the production of differentiated virgin olive oils, equipped with an advanced control system that allows the fruit to be optimised. _x000D_ the Work Plan defined by the company to achieve this ambitious objective has been structured around three main activities. (English) / rank | |||||||||||||||
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| Property / summary: The organoleptic characteristics of extra virgin olive oil (AOVE) depend heavily on the characteristics of the fruit at the time of harvesting and on the processing conditions under which the production is carried out. In particular, the shake temperature has a fundamental influence, with higher temperatures penalising the level of fruitines of the AOVES. The influence of the general increase in temperatures resulting from climate change causes the olives to reach the mill at an excessively high temperature in October, when olives typically have the right characteristics to produce high-quality AOVE. Therefore, in order to obtain AOVE with the desired sensory profile, it is necessary to reduce the temperature of the olives before the start of the process in the mill. But this process must be carried out intelligently, controlling and monitoring the main properties of the oil that is molten._x000D_ As a possible solution to the problem raised and the need identified, the company Integration Sensorial and Robotics (ISR) proposes the implementation of this project entitled “Cooling system for the production of extra virgin olive oils (olive) differentiated with sensory integration and advanced control (COOLIVE)”._x000D_ This COOLIVE project seeks the development of a cooling system that facilitates the production of differentiated virgin olive oils, equipped with an advanced control system that allows the fruit to be optimised. _x000D_ the Work Plan defined by the company to achieve this ambitious objective has been structured around three main activities. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 20:33, 12 October 2021
Project Q3181081 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3181081 in Spain |
Statements
268,249.6 Euro
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335,312.0 Euro
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80.0 percent
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1 September 2020
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30 September 2022
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INTEGRACION SENSORIAL Y ROBOTICA SOCIEDAD LIMITADA
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37°57'20.63"N, 3°29'31.42"W
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23050
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Las características organolépticas del aceite de oliva virgen extra (AOVE) dependen fuertemente de las características del fruto en el momento de la recolección y de las condiciones de proceso en las que se lleva a cabo la elaboración. En particular, la temperatura de batido tiene una influencia fundamental, con temperaturas más elevadas se penaliza el nivel de frutado de los AOVES. La influencia del incremento generalizado de las temperaturas consecuencia del cambio climático, provoca que, en octubre, momento en el que típicamente las aceitunas reúnen las características adecuadas para elaborar AOVE de alta calidad, las aceitunas lleguen a la almazara a una temperatura excesivamente elevada. Por tanto, para poder obtener AOVE con el perfil sensorial deseado, es necesario reducir la temperatura de las aceitunas antes del comienzo del proceso en el molino. Pero este proceso ha de realizarse de forma inteligente, controlando y monitorizando las propiedades principales del aceite que se molture._x000D_ Como posible solución al problema planteado y a la necesidad detectada, la empresa Integración Sensorial y Robótica (iSR) propone la ejecución del presente proyecto titulado “Sistema de enfriamiento (cool) para elaboración de aceites de oliva (olive) virgen extra diferenciados con integración sensorial y control avanzado (COOLIVE)”._x000D_ Este proyecto COOLIVE busca el desarrollo de un sistema de enfriamiento que facilite la elaboración de aceites de oliva virgen diferenciados, equipado con un sistema de control avanzado que permita optimizar el consumo energético del equipo y un sistema sensorial que posibilite la caracterización del fruto para apoyar la toma de decisiones aguas abajo del proceso. _x000D_ El Plan de Trabajo definido por la empresa para alcanzar este ambicioso objetivo se ha estructurado en torno a tres actividades principales. (Spanish)
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The organoleptic characteristics of extra virgin olive oil (AOVE) depend heavily on the characteristics of the fruit at the time of harvesting and on the processing conditions under which the production is carried out. In particular, the shake temperature has a fundamental influence, with higher temperatures penalising the level of fruitines of the AOVES. The influence of the general increase in temperatures resulting from climate change causes the olives to reach the mill at an excessively high temperature in October, when olives typically have the right characteristics to produce high-quality AOVE. Therefore, in order to obtain AOVE with the desired sensory profile, it is necessary to reduce the temperature of the olives before the start of the process in the mill. But this process must be carried out intelligently, controlling and monitoring the main properties of the oil that is molten._x000D_ As a possible solution to the problem raised and the need identified, the company Integration Sensorial and Robotics (ISR) proposes the implementation of this project entitled “Cooling system for the production of extra virgin olive oils (olive) differentiated with sensory integration and advanced control (COOLIVE)”._x000D_ This COOLIVE project seeks the development of a cooling system that facilitates the production of differentiated virgin olive oils, equipped with an advanced control system that allows the fruit to be optimised. _x000D_ the Work Plan defined by the company to achieve this ambitious objective has been structured around three main activities. (English)
12 October 2021
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Jaén
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Identifiers
IDI-20200840
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