How to applicate
The qualities of frozen products
Physical and biochemical processes which take place in frozen products lead to a decrease in quality and shortening the time of consumption usefulness (expire date). The intensity of processes depends mainly on correlation of storage temperature, time in which the product has been stored in a given temperature as well as physical parameters of the product (shape, weight, kind) e.g. the defrost time of pizza is different than the defrost time of ice-creams dessert. Expire date, the most often given on the packaging is defined for the storage temperature -18˚C. This time is shortened significantly for the temperatures higher than -18˚C. Decrease of the quality of product is not visible.
Invenview Technology enables current monitoring of quality of the product as well as its time of consumption usefulness (expire date). The task of the Chill-ID indicators is to inform of the product’s conditions by certain number of legible indications placed on the indicator. From the simplest ones i.e. defrost of the product up to more complicated showing the time- temperature rank in which the product has been kept and its influence on the expire date.