ESA Portal - Spain - Mejores jamones gracias a la tecnología espacial

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Mejores jamones gracias a la tecnología espacial

16 septiembre 2008

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For a Spanish ham to be named ‘jamon’ it has to meet specific criteria of water retention after several months of curing. The hams can neither be too dry nor too ‘wet’ as this would diminish the quality. Space technology used to measure the fluid shift occurring in an astronaut's body during spaceflight is now used to measure the amount to water in Spanish ham.

Credits: Esteban Espuna

La misma tecnología monitoriza la salud de los astronautas y detecta jamones de baja calidad

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Nespoli inspects Discovery's tiles during CEIT

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In the framework of ESA's Technology Research Programme Spanish company NTE developed Spectroscopy of Electrical Impedance to measure the upward drift of body liquids experienced by astronauts in microgravity. This technology has now been redeveloped and tailored to measure the water retention level in the famous Spanish hams. Paolo Nespoli is here inspecting Discovery's heat resistant tiles during CEIT at Kennedy Space Center (KSC), Florida, 3 August 2007

Credits: ESA - S.Corvaja

La tecnología derivada del espacio mejora el rendimiento y la rentabilidad

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ESA technology designed to monitor the fluid shift occurring in an astronaut's body during spaceflight has been used by Spanish engineering company NTE to develop an automated machine for quality control of ham. It is here seen at a Spanish ham producer factory.

Credits: Esteban Espuna

Technology Transfer Programme Office