Maybe, NIR technology to improve chorizos drying process
THE MAYBE PROJECT
The Asturian sausage company Maybe found in the technical advice of our partner ASINCAR, agri-food technology centre, the perfect partner to reach the optimal point in the drying of their sausages.
The result of this collaboration, within the framework of AsDIH, is a digital tool capable of monitoring the process in real time.
WHAT PROBLEMS ARE THEY LOOKING TO SOLVE OR IMPROVE?
Until now, the only methods to control drying were human experience and laboratory analytical methods. These systems were neither agile nor reliable, and the quality and organoleptic characteristics of the final product depended on them.
During drying, the enzymes present in the meat and spices are activated, which contributes to the development of the characteristic flavours and aromas of the chorizo. Optimal drying helps to achieve the desired texture, which is fundamental to the eating experience. Furthermore, the elimination of moisture during drying reduces the activity of pathogenic and spoilage microorganisms, which prolongs the shelf life of the chorizo.
In summary, correct drying is crucial to produce a high-quality end product, as it minimizes the risk of microbiological contamination, helps to avoid undesired chemical reactions and provides the desired organoleptic properties.
WHAT DIGITAL TECHNOLOGY IS USED TO SOLVE THE PROBLEM?
The solution proposed by ASINCAR is a digital tool capable of monitoring in real time the drying process of Asturian chorizo. With an optical sensor based on near infrared spectroscopy (NIR) they can predict both water activity and humidity during the drying process.
To obtain the mathematical models, both chemo metric or machine learning techniques and new transfers from existing models will be applied.
WHAT RESULTS DOES IT IMPLY, AND WHAT IMPACT DOES IT HAVE?
The purpose of this design is to obtain accurate and reliable data and thus achieve as much variability as possible, to achieve robust mathematical models.
The next step is the generation of samples throughout the production process that meet the specified requirements and provide the necessary variability. These samples are then subjected to the relevant measurements, which include NIR spectra taken on the chorizos using the portable spectrometer and analytical measurements of water and moisture activity.
In this report of the magazine Conecta they tell you all the details of this project between Embutidos Maybe and ASINCAR.
ABOUT THE COMPANY
Embutidos Maybe has more than forty years of experience and solvency in the elaboration of handmade sausages. They use traditional recipes, which are passed down from generation to generation, and use only fresh ingredients of the highest quality.
Asturias Digital Innovation Hub (AsDIH) is part of the European network of EDIH (European Digital Innovation Hubs) and provides services to SMEs through the Support Program for Digital Innovation Hubs (PADIH), within the framework of the Recovery, Transformation and Resilience Plan — Funded by the European Union — NextGenerationEU.
