Q3177715 (Q3177715): Difference between revisions
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(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
(Created claim: summary (P836): The commitment to the integral improvement of the mussel transformation process lies in the knowledge of the behavior of the raw material throughout its production process, while at the same time valuing the possible incorporation of new processing technologies, conservation and intelligent control systems to reinforce the quality of the final product obtained: canned mussels._x000D_ Within the process of processing canning, freezing, cooling, c...) |
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The commitment to the integral improvement of the mussel transformation process lies in the knowledge of the behavior of the raw material throughout its production process, while at the same time valuing the possible incorporation of new processing technologies, conservation and intelligent control systems to reinforce the quality of the final product obtained: canned mussels._x000D_ Within the process of processing canning, freezing, cooling, cooking and sterilisation are some of the technological processes where the different conditions of application of the treatments (time, temperature and characteristics of the raw material) inevitably affect the characteristics of the final product obtained. In this way, the treatments mentioned above, determined by the intrinsic characteristics of the food itself, directly affect the loss during the different stages and therefore the sensory and nutritional characteristics (modifications in taste, aroma, texture, loss of vitamins, essential fatty acids, minerals, etc.). In this way, the knowledge of the behavior of the raw material in each of them, according to its intrinsic characteristics, according to the time of the year and physiological state, makes the process quite variable in terms of the results obtained, so the evaluation of technological solutions alternatives to those currently used, that allow an adequate control of the characteristics of the raw material, is presented as the most appropriate way to know the behavior of the same within the production process itself, thus enabling the application of substantial improvements or process modifications with which to obtain a product with the quality sought. (English) | |||||||||||||||
| Property / summary: The commitment to the integral improvement of the mussel transformation process lies in the knowledge of the behavior of the raw material throughout its production process, while at the same time valuing the possible incorporation of new processing technologies, conservation and intelligent control systems to reinforce the quality of the final product obtained: canned mussels._x000D_ Within the process of processing canning, freezing, cooling, cooking and sterilisation are some of the technological processes where the different conditions of application of the treatments (time, temperature and characteristics of the raw material) inevitably affect the characteristics of the final product obtained. In this way, the treatments mentioned above, determined by the intrinsic characteristics of the food itself, directly affect the loss during the different stages and therefore the sensory and nutritional characteristics (modifications in taste, aroma, texture, loss of vitamins, essential fatty acids, minerals, etc.). In this way, the knowledge of the behavior of the raw material in each of them, according to its intrinsic characteristics, according to the time of the year and physiological state, makes the process quite variable in terms of the results obtained, so the evaluation of technological solutions alternatives to those currently used, that allow an adequate control of the characteristics of the raw material, is presented as the most appropriate way to know the behavior of the same within the production process itself, thus enabling the application of substantial improvements or process modifications with which to obtain a product with the quality sought. (English) / rank | |||||||||||||||
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| Property / summary: The commitment to the integral improvement of the mussel transformation process lies in the knowledge of the behavior of the raw material throughout its production process, while at the same time valuing the possible incorporation of new processing technologies, conservation and intelligent control systems to reinforce the quality of the final product obtained: canned mussels._x000D_ Within the process of processing canning, freezing, cooling, cooking and sterilisation are some of the technological processes where the different conditions of application of the treatments (time, temperature and characteristics of the raw material) inevitably affect the characteristics of the final product obtained. In this way, the treatments mentioned above, determined by the intrinsic characteristics of the food itself, directly affect the loss during the different stages and therefore the sensory and nutritional characteristics (modifications in taste, aroma, texture, loss of vitamins, essential fatty acids, minerals, etc.). In this way, the knowledge of the behavior of the raw material in each of them, according to its intrinsic characteristics, according to the time of the year and physiological state, makes the process quite variable in terms of the results obtained, so the evaluation of technological solutions alternatives to those currently used, that allow an adequate control of the characteristics of the raw material, is presented as the most appropriate way to know the behavior of the same within the production process itself, thus enabling the application of substantial improvements or process modifications with which to obtain a product with the quality sought. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 18:58, 12 October 2021
Project Q3177715 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3177715 in Spain |
Statements
369,038.4 Euro
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461,298.0 Euro
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80.0 percent
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2 July 2015
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31 December 2017
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CALVO CONSERVAS SL
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43°12'48.28"N, 8°41'20.87"W
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15019
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La apuesta por la mejora integral del proceso de transformación del mejillón, radica en el conocimiento del comportamiento de la materia prima a lo largo de su proceso de producción, valorando al mismo tiempo, la posible incorporación de nuevas tecnologías de procesado, conservación y sistemas de control inteligentes para reforzar la calidad del producto final obtenido: conserva de mejillón._x000D_ Dentro del proceso de elaboración de conservas, la congelación, refrigeración, cocción y esterilización, son algunos de los procesos tecnológicos en donde las diferentes condiciones de aplicación de los tratamientos (tiempo, temperatura y características de la materia prima) afectan inevitablemente a las características del producto final obtenido. De esta forma, los tratamientos mencionados anteriormente, determinados por las características intrínsecas del propio alimento, afectan de forma directa a la merma durante las diferentes etapas y por tanto, a las características sensoriales y nutricionales (modificaciones en el sabor, aroma, textura, pérdida de vitaminas, ácidos grasos esenciales, minerales, etc.). De esta forma, el conocimiento del comportamiento de la materia prima en cada uno de las mismos, en función de sus características intrínsecas, según época del año y estado fisiológico, hace que el proceso sea bastante variable en cuanto a los resultados obtenidos, por lo que la evaluación de soluciones tecnológicas alternativas a las actualmente empleadas, que permitan un control adecuado de las características de la materia prima, se presenta como la forma más adecuada para conocer el comportamiento de la misma dentro del propio proceso productivo posibilitando, de esta forma, la aplicación de mejoras sustanciales o modificaciones de proceso con las que obtener un producto con la calidad buscada. (Spanish)
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The commitment to the integral improvement of the mussel transformation process lies in the knowledge of the behavior of the raw material throughout its production process, while at the same time valuing the possible incorporation of new processing technologies, conservation and intelligent control systems to reinforce the quality of the final product obtained: canned mussels._x000D_ Within the process of processing canning, freezing, cooling, cooking and sterilisation are some of the technological processes where the different conditions of application of the treatments (time, temperature and characteristics of the raw material) inevitably affect the characteristics of the final product obtained. In this way, the treatments mentioned above, determined by the intrinsic characteristics of the food itself, directly affect the loss during the different stages and therefore the sensory and nutritional characteristics (modifications in taste, aroma, texture, loss of vitamins, essential fatty acids, minerals, etc.). In this way, the knowledge of the behavior of the raw material in each of them, according to its intrinsic characteristics, according to the time of the year and physiological state, makes the process quite variable in terms of the results obtained, so the evaluation of technological solutions alternatives to those currently used, that allow an adequate control of the characteristics of the raw material, is presented as the most appropriate way to know the behavior of the same within the production process itself, thus enabling the application of substantial improvements or process modifications with which to obtain a product with the quality sought. (English)
12 October 2021
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Carballo
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Identifiers
ITC-20151170-13
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