Espectroscòpia NIR per a la determinació on-line de l'AW i del contingut d'aigua i sal durant l'assecat de productes crus-curats

• Autores: Carles Collell Corominas
• Directores de la Tesis: Josep Comaposada Beringues (dir. tes.), Pere Gou (dir. tes.)
• Lectura: En la Universitat de Girona ( España ) en 2012
• Idioma: catalán
• Tribunal Calificador de la Tesis: Antoni Mulet Pons (presid.), Nuria García Gil (secret.), Jaume Camps Soler (voc.), Jordi Coello Bonilla (voc.), Lídia Esteve Agelet (voc.)
• Programa de doctorado: Tecnologia (Tecnologia Alimentària)
• Materias:
  • Ciencias tecnológicas
    • Tecnología de los alimentos
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • The aim of this study was to determine whether NIRS technology would be suitable to develop a control system to correct drying conditions in order to avoid the appearance of defects in the product. Several predictive models for moisture, aw, and the salt content on the surface of the products (dry-cured sausages and dry-cured hams) have been obtained for the entire process, and an on-line control of the drying process have been developed.