Foto de Alba Morales Rodríguez
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  • The research called: Control of the degree of meat emulsification by using an emerging optical technology: Case study.

    The use of a multi-fibre sensor prototype, based on the dispersion of ultraviolet - visible light (UV-Vis), will be coupled to the output of the emulsified "in production line by means of a spectrophotometer" at industrial level, in a food company in the meat derivatives sector. Through this technology, the aim is to detect optical predictors, which are related to the optimum point of emulsification at an industrial level, to avoid excessive weight loss during cooking, which impacts on the organoleptic, performance and economic level.

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