The SMART-RIPE technology will apply advances in the field of sensor technology, smart systems and wireless technology to provide cheese makers with an advanced control system for cheese ripening rooms.
In order to effectively control the cheese ripening process and to obtain high-quality products, ripening takes place in large industrial ripening rooms whose temperature, relative humidity are measured and controlled automatically.
Once the cheese has been made it is stored in a maturing room to ripen for several days, weeks or months before the cheese goes to market. The development of a complex and specific microbial ecosystem on the cheese surface is the basis of the ripening process and defines the flavour and texture of the cheese, which differentiates the many varieties.
• 40% to 60% energy consumption reduction
• Improvement from 0.5% to 1% of cheese yield production
• Environmental impact reduction of 40% (ISO 14040:2006 and ISO 14044:2006 LCA methodology)
• Return Of Investment ROI lower than 1 year
The SMART-RIPE project will build on results of the FP6 TRUEFOOD project, which focused on the improvement of ripening of traditional cheeses, involving microbial and processing approaches. New control strategies of ripening rooms monitoring were studied, involving their sequential ventilation in order to reduce energy consumptionread more
SMART-RIPE is a two year collaborative project which will validate the concept of “sequential ventilation” of ripening rooms and its industrial application in order to save energy and to control cheese mass lossread more
SMART-RIPE system implements a sequential ventilation method that reduces 40% to 60% of energy consumption and control the cheese mass loss by applying advances in the field of smart systems, wireless technology, and sensor technology.