Automatic collection of data from sensors and analyses using algorithms in the control systems are key to calculating more accurately when the various cured sausage batches will be finished. DigiSpek will combine the company's artisanal knowledge and methods, scientifically designed model systems and existing and new production data to determine optimal control variables and select suitable sensors for measurement and analysis. The data will be integrated into user-friendly digital production management and reporting solutions. By adapting sensor technology to the processes and collecting data for intelligent digital process support and process learning, one will form the basis for better overall economy and investment analyses for a more automated and industrialized cured sausage process.
Automated monitoring
The raw materials for cured sausages contain a natural variation that must be handled in production. In order to optimally utilize the raw materials, production must be adapted to the variations that exist. Although curing is an old preservation method, it is a very complex process. There is therefore a need for automated monitoring solutions that can provide decision support to operators.
Mathematic model
To improve production planning and provide decision support for operators, we have developed a mathematical model that describes water transport through the sausage and evaporation on the surface. The model is based on mass and energy balances. A number of experiments have been carried out in collaboration with Animalia to identify the various model parameters. The nominal model describes well how a typical cured sausage dries, but due to the natural variations, each cured sausage will be unique.
Automated scales
In order to be able to monitor current drying processes, we have also developed automated scales. The sticks allow us to follow the weight development in real time, opening up completely new possibilities for monitoring, while at the same time being useful tools in research. When measuring manually, the process is affected every time you measure, as the sausages have to be moved and taken down for weighing. By using automated scales, we can identify model parameters for current sausages online, and we can predict future drying progress with much higher accuracy. Work is currently underway on how model updating and predictions can be used in a production setting.
