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Document IIF

Indicateurs connectés pour le suivi de la température et de la qualité de produits alimentaires.

Connected Indexes for food product temperature and quality monitoring.

Numéro : pap. n. 1194

Auteurs : ALBETS-CHICO X., MORENO P., MUÑOZ I., et al.

Résumé

Related to food retail and food services in general, two clear market tendencies can be distinguished nowadays: i) food retail is shifting towards smaller, specialized quality-based proximity and convenience stores and ii) delivery-based food retail and catering services are substantially growing. Both tendencies require even greater degrees of food product control temperature, quality standards and food microbiology risk analysis, either for stored or transported foods. The aim of this paper is to present two different indexes related to a) storage quality regarding drying conditions and b) product shelf-life evolution based on storage temperature. Both indexes are part of a greater connected data facility, using new cellular wireless technologies and internet of things (IoT) concepts, such that the indexes are able to provide full traceability in real time, therefore demonstrating and quantifying whether the food storage or transport conditions have abided optimal quality standards and if microbiology hazards are under control.

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Détails

  • Titre original : Connected Indexes for food product temperature and quality monitoring.
  • Identifiant de la fiche : 30026339
  • Langues : Anglais
  • Source : Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Date d'édition : 24/08/2019
  • DOI : http://dx.doi.org/10.18462/iir.icr.2019.1194

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