The majority of food products (above all fresh and frozen foods), are products that deteriorate easily due to temperature and humidity levels that are either too high or low. In addition, the distance between the production and the selling sites is often considerable and requires a lengthy journey. This is why the foods are transported under controlled temperature conditions in which the cold chain assures retention of the organoleptic and nutritional quality and safety for consumer health.
For fresh food products, refrigeration limits or blocks the growth of bacteria that not only alter the organoleptic and nutritional properties, but can also lead to the spread of ailments and diseases among consumers.
For frozen food products, it is essential that the temperatures are kept below zero continuously to avoid thawing, formation of macrocrystals of water with any new freezing and the start of the degradation processes also connected with bacterial proliferation.
The T-Stream™ products produced by Halveon, are essential tools for monitoring the temperature of food products during the cold chain.
