The closed projects of Innovacc (3) 2010

In 2010, some of the actions that led to the development of products were launched


In this section there is a summary of the projects that have been carried out from Innovacc with companies and institutions of Osona and El Ripollès. In previous editions, there have been those of the first years, in 2008 and 2009, and now they are summarized those that were made in 2010 and how they have been completed.

Nutritional valorization of the by-products derived from the sweet fruit of Catalonia and citrus from Levante for the pork feed

This is a project promoted by the IRTA-Mas Bover and in which 10 partners participated, among them the Osonencs Assaporc; Transportes Rosendo Quitana, SL; Gepork, i Pinsos Victòria, SA. There was a first phase in which an economic study was carried out to see if raw materials such as by-products derived from fruit and citrus fruits could be feasible to improve the feeding of pigs. The second phase worked with the nutrition research and a pilot test was carried out at the Mas Bover of IRTA. Pins Victory introduced these by-products to improve their feed and Gepork tested with citrus additives to feed so try to reduce the number of antibiotics to give pigs.

Alternatives to sanitize knives in slaughterhouses and unpacking rooms

This project, in which the SART Medi Ambient of UVIc collaborated, achieved the success and the new product that was sold by the company Xuclà Mecàniques Fluvià, SA in Olot. Another partner of the project was Cárnicas Solà, SA. It is a stainless steel disinfector that always has hot water that is heated with an electrical resistance and allows to disinfect each time about 14 knives.

Robotization of boned in fresh ham

The robotization of this part of the ham transformation is one of the most important projects covered by the cluster. Now, it is part of the most private projects for a matter of industrial espionage and therefore little is known. Innovacc made the study and it was built and tested a prototype through the company Aira de Cardona (Bages). The boning of the ham is a complicated process that is made by hand. Roboting it means that the bonus must be automated by eliminating the bones of the tibia, the kneecap and the femur while keeping the muscular structures of the ham and leaving it ready in one piece. At the moment an operator with two years of experience can unload about 21 fresh hams in one hour.

News published on el 9 Nou on the 22/09/2017