BREAD-GUARD
"Development of a cost-efficient, precise and miniaturized sensor system for quality and performance control in baking processes"
| Coordinatore | VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.
Organization address
address: An der Karlstadt 10 contact info |
| Nazionalità Coordinatore | Germany [DE] |
| Totale costo | 3˙695˙156 € |
| EC contributo | 2˙740˙426 € |
| Programma | FP7-KBBE
Specific Programme "Cooperation": Food, Agriculture and Biotechnology |
| Code Call | FP7-KBBE-2013-7-single-stage |
| Funding Scheme | CP-TP |
| Anno di inizio | 2013 |
| Periodo (anno-mese-giorno) | 2013-12-01 - 2016-11-30 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
VEREIN ZUR FOERDERUNG DES TECHNOLOGIETRANSFERS AN DER HOCHSCHULE BREMERHAVEN E.V.
Organization address
address: An der Karlstadt 10 contact info |
DE (BREMERHAVEN) | coordinator | 495˙940.00 |
| 2 |
UNIVERSITAET KASSEL
Organization address
address: MONCHEBERGSTRASSE 19 contact info |
DE (KASSEL) | participant | 477˙110.00 |
| 3 |
SCHENK ENGINEERING GMBH
Organization address
address: FICHTENWEG 13 contact info |
CH (GROSSHOCHSTETTEN) | participant | 342˙820.00 |
| 4 |
FUNDACION TECNALIA RESEARCH & INNOVATION
Organization address
address: PARQUE TECNOLOGICO DE MIRAMON PASEO MIKELETEGI 2 contact info |
ES (DONOSTIA-SAN SEBASTIAN) | participant | 329˙665.00 |
| 5 |
ENKOA SYSTEMS SL
Organization address
address: MENDAROZABAL PABELLON A2 1 contact info |
ES (MENDARO) | participant | 317˙931.00 |
| 6 |
MIWE MICHAEL WENZ GMBH
Organization address
address: MICHAEL WENZ STRASSE 2 - 10 contact info |
DE (ARNSTEIN) | participant | 265˙157.00 |
| 7 |
"WWW.NANO-KASSEL.DE HILMER, WOIDT, BACHMANN GBR"
Organization address
address: HARLESHAUSER STRASSE 76 contact info |
DE (KASSEL) | participant | 243˙613.00 |
| 8 |
ROLAND MURTEN AG
Organization address
address: FREIBURGSTRASSE 49 contact info |
CH (MURTEN) | participant | 150˙720.00 |
| 9 |
1957 BIZKARRA SL
Organization address
address: ARTETA BIDEA 6 A contact info |
ES (USANSOLO BIZKAIA) | participant | 117˙470.00 |
| 10 |
PASTELERIA BIZKARRA SL
Organization address
address: CAMINO ARTETA 5 contact info |
ES (GALDAKAO) | participant | 0.00 |
| 11 |
Sutter AG
Organization address
address: Rosentalstrasse 28 contact info |
CH (Basel) | participant | 0.00 |
Mappa
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Obiettivo del progetto (Objective)
'Quality assurance plays a key role in the food industry. Current control of safety and quality characteristics in the bakery industry is carried out mainly by random sampling of the initial, intermediate and/or final products. However, this methodology does not allow immediate adjustments to the production process in case any negative quality features are detected and consequently large batches of non-conforming products often need to be disposed and a lot of resources (energy, water, ingredients) are wasted. Therefore this project aims to develop an innovative and affordable quality and performance control system for baking processes based on nanospectrometry and ultrasound, allowing for continuous quality measurement and process adjustment. The complete Bread-Guard system consists of two sensors and a corresponding soft-/hardware package which in combination can measure the key parameters of the baking process and adjust it to the optimal set-up. The first sensor is based on nano-spectrometry (Fabry-Pérot principle) and will be used to measure parameters in the ambient air of the oven (e.g. humidity, temperature) as well as product surface characteristics (e.g. degree of browning). The second sensor based on ultrasound will measure structural and mechanical properties within the products (e.g. density, porosity, mechanical strength). The sensor-data will be used to adjust the baking process (temperature, humidity) in real-time through a feedback loop. An applied research approach involving Europe’s leading research institutes in the field of baking, sensor development and process control, equipment producers for sensor, oven, and software development as well as several SME bakeries will not only ensure the compatibility of the new system with current technologies, but also raise the acceptance of the baking sector. Nevertheless, it is foreseen, that the to-be-developed technology in future can be adapted to other sectors in the food industry.'