Identification and optimised characterisation of codfish processing procedures in a total quality context

The definition and characterisation of the various codfish
processing procedures to guarantee a maximum level of
quality as far as optimised production and integrated
process engineering are concerned.

In a first phase we will identify both the environment and processes that, in an individual and currently unrelated way, are involved in the development of the global processing of codfish, from being caught at sea through to final consumption. After identifying the processes, we will define their corresponding specifications and attempt to identify the product's specifications from a sensorial, (organoleptic characteristics) as well as physical-chemical point of view, through the study of their critical variables, to obtain and translate these descriptors into technical specifications ready for future optimisation. In the second phase, these processes will be optimised. First of all, this will be done by means of statistical, experimental design techniques. Different (internal and external) control factors will be studied. The combined factors method on the one hand, and scale plant experiments on the other, will be used combined with multidisciplinary criteria, with specifications for market products, as well as control and feedback parameters, to produce a much more detailed description of the influence of the variables under study. A search will be made into the combination of values for such variables, so that the optimum behaviour of these processes can be highlighted. In the next phase, the same experiments will be carried out at industrial scale, obtaining the quality assurance of all processes and the implantation of the system, through the development of quality-oriented, intelligent and flexible systems, in order to obtain reliability, repeatability and production process control, removing repetitive functions and optimising human resources. Bearing in mind that the raw materials under consideration cannot be controlled at a first stage, as they are natural products depending on many different factors (biological, climatic, legal, etc.), the experimental calendar has to be as wide as possible, so that the final results reflect the most suitable relationship. Ideally, we want to consider a first campaign for identifying, a second for confirmation and a third for contrasting, in order to obtain an optimum process design, unaffected by changes to the factors indicated above.
Project ID: 
1 667
Start date: 
Project Duration: 
Project costs: 
1 200 000.00€
Technological Area: 
Market Area: 

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.