{"id":6479,"date":"2019-10-31T11:36:31","date_gmt":"2019-10-31T11:36:31","guid":{"rendered":"https:\/\/certa.uab.cat\/?page_id=6479"},"modified":"2019-10-31T11:37:46","modified_gmt":"2019-10-31T11:37:46","slug":"carne-y-productos-derivados","status":"publish","type":"page","link":"https:\/\/certa.uab.cat\/index.php\/es\/que-ofrecemos\/carne-y-productos-derivados\/","title":{"rendered":"Carne y productos derivados"},"content":{"rendered":"[vc_row type=&#8221;full_width_content&#8221; full_screen_row_position=&#8221;middle&#8221; equal_height=&#8221;yes&#8221; content_placement=&#8221;top&#8221; full_height=&#8221;yes&#8221; columns_placement=&#8221;stretch&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; overlay_strength=&#8221;0.3&#8243; shape_divider_position=&#8221;bottom&#8221; bg_image_animation=&#8221;none&#8221; shape_type=&#8221;&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; background_image=&#8221;6360&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/4&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221; bg_image_animation=&#8221;none&#8221;][divider line_type=&#8221;No Line&#8221;][\/vc_column][vc_column column_padding=&#8221;padding-5-percent&#8221; column_padding_position=&#8221;all&#8221; background_color=&#8221;#f4f4f4&#8243; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/2&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221; bg_image_animation=&#8221;none&#8221;][nectar_animated_title heading_tag=&#8221;h5&#8243; style=&#8221;color-strip-reveal&#8221; color=&#8221;Accent-Color&#8221; text=&#8221;Qu\u00e9 ofrecemos&#8221;][vc_custom_heading text=&#8221;Sensores en l\u00ednea para el control de calidad de carne y productos derivados&#8221; font_container=&#8221;tag:h3|font_size:42|text_align:left|line_height:52px&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_column_text css=&#8221;.vc_custom_1572521828585{margin-top: 30px !important;margin-bottom: 30px !important;}&#8221;]La variabilidad de las fuentes de carne, as\u00ed como la composici\u00f3n y las propiedades tecnol\u00f3gicas de las porciones, hacen que las industrias controlen el proceso y la calidad fuera de l\u00ednea y normalmente mediante m\u00e9todos emp\u00edricos. Esto crea ineficiencias temporales que afectan el rendimiento y la calidad del producto y la seguridad.<\/p>\n<p>La aplicaci\u00f3n de tecnolog\u00edas de sensores \u00f3pticos en l\u00ednea permite la mejora del control de procesos, lo que contribuye a ajustar en tiempo real las condiciones de fabricaci\u00f3n. Las caracter\u00edsticas de los sensores de fibra \u00f3ptica (no destructivos, f\u00e1cilmente instalables y mantenidos) los convierten en un instrumento ideal de control.<\/p>\n<p>La mejora de la eficiencia del proceso de fabricaci\u00f3n de alimentos mediante el uso de sensores \u00f3pticos nos permite:[\/vc_column_text]<div class=\"nectar-fancy-ul\" data-list-icon=\"icon-salient-thin-line\" data-animation=\"false\" data-animation-delay=\"0\" data-color=\"accent-color\" data-spacing=\"default\" data-alignment=\"left\"> \n<ul>\n<li>Reducir los residuos, el ciclo de producci\u00f3n y los costes: ahorro en materias primas y energ\u00eda.<\/li>\n<li>Aumentar el rendimiento, la consistencia y la calidad de los productos finales<\/li>\n<\/ul>\n <\/div>[\/vc_column][vc_column column_padding=&#8221;padding-5-percent&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/4&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221; bg_image_animation=&#8221;none&#8221;][nectar_animated_title heading_tag=&#8221;h5&#8243; style=&#8221;color-strip-reveal&#8221; color=&#8221;Accent-Color&#8221; text=&#8221;Aplicaciones&#8221;]<div class=\"nectar-fancy-ul\" data-list-icon=\"icon-salient-thin-line\" data-animation=\"false\" data-animation-delay=\"0\" data-color=\"accent-color\" data-spacing=\"default\" data-alignment=\"left\"> \n<ul>\n<li>Desarrollo de tecnolog\u00edas \u00f3pticas para el control del procesamiento de alimentos: tiempo de rotura o picado; intensidad de extrusi\u00f3n o picado.<\/li>\n<li>Optimizaci\u00f3n y automatizaci\u00f3n de procesos tecnol\u00f3gicos en la industria c\u00e1rnica<\/li>\n<li>Mejora de la calidad, consistencia y rendimiento de las materias primas y de los productos finales.<\/li>\n<li>Estudio de las propiedades funcionales y tecnol\u00f3gicas de las carnes utilizando m\u00e9todos \u00f3pticos: contenido de col\u00e1geno, pH y rancidez.<\/li>\n<li>Estudio de la funcionalidad de diferentes fuentes de col\u00e1geno y p\u00e9ptidos derivados en funci\u00f3n de los m\u00e9todos de prote\u00f3lisis utilizados.<\/li>\n<li>Estudio de propiedades \u00f3pticas en carne y productos c\u00e1rnicos.<\/li>\n<\/ul>\n <\/div>[\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row type=&#8221;full_width_content&#8221; full_screen_row_position=&#8221;middle&#8221; equal_height=&#8221;yes&#8221; content_placement=&#8221;top&#8221; full_height=&#8221;yes&#8221; columns_placement=&#8221;stretch&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; overlay_strength=&#8221;0.3&#8243; shape_divider_position=&#8221;bottom&#8221; bg_image_animation=&#8221;none&#8221; shape_type=&#8221;&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; background_image=&#8221;6360&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/4&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221;&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":6421,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages\/6479"}],"collection":[{"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/comments?post=6479"}],"version-history":[{"count":3,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages\/6479\/revisions"}],"predecessor-version":[{"id":6482,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages\/6479\/revisions\/6482"}],"up":[{"embeddable":true,"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/pages\/6421"}],"wp:attachment":[{"href":"https:\/\/certa.uab.cat\/index.php\/wp-json\/wp\/v2\/media?parent=6479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}