Development and implementation of an innovative curd thickening device. (Q78769): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: Label in wikidata changed) |
(Created claim: summary (P836): The subject of the project is the development of technology, the selection of technical and technological parameters, the carrying out of physico-chemical, microbiological and sensory tests, the development of technical documentation and the construction of a prototype curd thickening appliance intended for the manufacture of glazed cheeses, which must have an increased dry weight content and a compact and creamy consistency.Glazing tubes are a...) |
||
| Property / summary | |||
The subject of the project is the development of technology, the selection of technical and technological parameters, the carrying out of physico-chemical, microbiological and sensory tests, the development of technical documentation and the construction of a prototype curd thickening appliance intended for the manufacture of glazed cheeses, which must have an increased dry weight content and a compact and creamy consistency.Glazing tubes are a table with a reduced water content produced on the basis of a reduced water content (curd paste).The main raw material for the production is the curd cheese made using the curd cheese with a high proportion of the curd, with a large proportion of manual work.The high food hygiene requirements for food producers, as well as the high level of labour intensity and the cumbersome nature of the compaction process, limit the increase in production capacity, based on the technology currently in use.The purpose of the project is to develop an innovative device that will allow the manufacture of a process of manufacture of the curd.At the same time, the project involves a change in rheological properties, a reduction in labour intensity and a higher standard of manufacturing hygiene ensuring the safety of finished products.The research carried out as part of the project will allow for an inventory to be made of the available thickener technology for the production of glazed cheeses and the data obtained will allow for the determination of the correlation between the production method used (subject to specific parameters) and the characteristics of the final product.Article 25 of Commission Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in the application of Article 107 and 108 of the Treaty (OJ(OJ LEU L 187/1, 26.06.2014) (English) | |||
| Property / summary: The subject of the project is the development of technology, the selection of technical and technological parameters, the carrying out of physico-chemical, microbiological and sensory tests, the development of technical documentation and the construction of a prototype curd thickening appliance intended for the manufacture of glazed cheeses, which must have an increased dry weight content and a compact and creamy consistency.Glazing tubes are a table with a reduced water content produced on the basis of a reduced water content (curd paste).The main raw material for the production is the curd cheese made using the curd cheese with a high proportion of the curd, with a large proportion of manual work.The high food hygiene requirements for food producers, as well as the high level of labour intensity and the cumbersome nature of the compaction process, limit the increase in production capacity, based on the technology currently in use.The purpose of the project is to develop an innovative device that will allow the manufacture of a process of manufacture of the curd.At the same time, the project involves a change in rheological properties, a reduction in labour intensity and a higher standard of manufacturing hygiene ensuring the safety of finished products.The research carried out as part of the project will allow for an inventory to be made of the available thickener technology for the production of glazed cheeses and the data obtained will allow for the determination of the correlation between the production method used (subject to specific parameters) and the characteristics of the final product.Article 25 of Commission Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in the application of Article 107 and 108 of the Treaty (OJ(OJ LEU L 187/1, 26.06.2014) (English) / rank | |||
Normal rank | |||
Revision as of 09:33, 4 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Development and implementation of an innovative curd thickening device. |
Project in Poland financed by DG Regio |
Statements
4,463,979.72 zloty
0 references
1,071,355.1327999998 Euro
0.24 Euro
13 January 2020
0 references
6,853,000.41 zloty
0 references
65.14 percent
0 references
1 April 2016
0 references
31 October 2019
0 references
TEWES-BIS SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ
0 references
53°49'46.9"N, 20°41'28.0"E
0 references
Przedmiotem projektu jest opracowanie technologii, dobór parametrów techniczno-technologicznych, przeprowadzenie badań fizykochemicznych, reologicznych, mikrobiologicznych i sensorycznych, opracowanie dokumentacji technicznej oraz budowa prototypowego urządzenia do zagęszczania gęstwy twarogowej przeznaczonej do produkcji serków glazurowanych, która musi charakteryzować się zwiększoną zawartością suchej masy oraz zwartą i kremową konsystencją. Serek glazurowany jest wyrobem deserowym produkowanym na bazie twarogu o obniżonej zawartości wody (masa twarogowa). Głównym surowcem do produkcji jest twaróg kwasowo-podpuszczkowy produkowany z zastosowaniem chust serowarskich do zagęszczenia gęstwy twarogowej przy dużym udziale prac ręcznych. Wysokie wymagania higieny produkcji stawiane producentom żywności oraz duża pracochłonność i uciążliwość procesu zagęszczania gęstwy twarogowej, ograniczają wzrost zdolności produkcji wg obecnie stosowanej technologii. Celem projektu jest opracowanie nowatorskiego urządzenia, które pozwoli na zmechanizowanie procesu produkcji gęstwy twarogowej. Jednocześnie projekt zakłada zachowanie lub niewielką zmianę właściwości reologicznych, zmniejszenie pracochłonności oraz wyższy standard higieny produkcji zapewniający bezpieczeństwo gotowych wyrobów. Badania prowadzone w ramach projektu pozwolą na inwentaryzację dostępnych technologii zagęszczania gęstwy twarogowej przeznaczonej do produkcji serków glazurowanych, a pozyskane dane pozwolą na wyznaczenie korelacji między zastosowaną metodą produkcji (przy zachowaniu określonych parametrów) a cechami produktu końcowego. Art. 25 rozporządzenia KE nr 651/2014 z dnia 17 czerwca 2014 r. uznające niektóre rodzaje pomocy za zgodne z rynkiem wewnętrznym w stosowaniu art. 107 i 108 Traktatu (Dz. Urz. UE L 187/1 z 26.06.2014) (Polish)
0 references
The subject of the project is the development of technology, the selection of technical and technological parameters, the carrying out of physico-chemical, microbiological and sensory tests, the development of technical documentation and the construction of a prototype curd thickening appliance intended for the manufacture of glazed cheeses, which must have an increased dry weight content and a compact and creamy consistency.Glazing tubes are a table with a reduced water content produced on the basis of a reduced water content (curd paste).The main raw material for the production is the curd cheese made using the curd cheese with a high proportion of the curd, with a large proportion of manual work.The high food hygiene requirements for food producers, as well as the high level of labour intensity and the cumbersome nature of the compaction process, limit the increase in production capacity, based on the technology currently in use.The purpose of the project is to develop an innovative device that will allow the manufacture of a process of manufacture of the curd.At the same time, the project involves a change in rheological properties, a reduction in labour intensity and a higher standard of manufacturing hygiene ensuring the safety of finished products.The research carried out as part of the project will allow for an inventory to be made of the available thickener technology for the production of glazed cheeses and the data obtained will allow for the determination of the correlation between the production method used (subject to specific parameters) and the characteristics of the final product.Article 25 of Commission Regulation (EC) No 651/2014 of 17 June 2014 declaring certain categories of aid compatible with the internal market in the application of Article 107 and 108 of the Treaty (OJ(OJ LEU L 187/1, 26.06.2014) (English)
0 references
Identifiers
POIR.01.01.01-00-1925/15
0 references