Development and Innovation in Cooked Ham Produced in Spain.

The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improve the quality of the product. This is either through pig crossbreeding, varying additives and ingredients, improving some stages of the production process, or providing nutritional and health claims that are useful to guiding the purchasing decision of consumers.

Assessment of electrooxidation as pre- and post-treatments for improving anaerobic digestion and stabilisation of waste activated sludge.

This study evaluates the effects of electro-oxidation as a means for enhancing sludge stabilisation. Boron-doped diamond electrodes were used to treat waste activated sludge and digestate under different operating parameters (current density, conductivity, pH, and time). Electro-oxidation runs affected the solubilisation of organic matter, which seemed to improve anaerobic digestion and dewaterability characteristics.

Effect of char addition on anaerobic digestion of animal by-products: evaluating biogas production and process performance.

The effect of char addition on the digestion of animal by-products was evaluated as a way for enhancing the performance of the process. Two different types of carbonaceous materials were tested as carbon conductive elements to improve biological treatment. One was derived from a torrefaction process intended for increasing the energy density of lignocellulosic biomass, and the other was obtained from a hydrothermal carbonisation process.