Project

Cooked ham examined

Duration
01 December 2013 → 31 December 2015
Funding
Regional and community funding: IWT/VLAIO
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Keywords
cooked ham
 
Project description

The goal of this project is to the tumbling process, and especially the factors affecting the tumbling process, better mapping to deliver as uniform batches cooked ham, which at slicing result in low rates of wastage. This project will be started looking for a simple indicator that can assess the quality of the drum so that the process variables in a subsequent tromelproces, if necessary, can be adjusted.