Our quality philosopy

1) We visualize the product quality in real-time - with all options and consequences

2) We unlock additional scope and possible saveings through an individual process control

3) You decide about the use of the transparent product quality of your products

4) Without measuring no reliable conclusion and no prediction

5) You are the expert of your logistic process, we just visualize the reaction of your perishable products

Quality relevant properties of perishable products

Fruits, vegetables, cut flowers

Perishable products have still an active metabolism after the harvest. The biological goals of the plant products (ripening, reproduction, senescence, etc.) in general don't coincide with the goals of modern food logistics requiring robust storage and transport possibilities. They adapt to the external storage and transport conditions (temperature, humidity, gas composition, etc.). Each adaptation reaction consumes energy of the product and shortens the achievable shelf-life. But also infections or mechanical stress (pressure marks) induce undesirable metabolic reactions, which additionally shorten the shelf-life. The last-mile logistics is an additional challenge, as the individual composition of the products inside a transporter results from logistic aspects, but not from qualitative aspects. Furthermore the products interact due to gas exchange, so that the deterioration is accelerated.
Our central measurement parameter is the gaseous plant hormone and stress indicator ethylene, which plants produce in a variety of situations which are relevant for the quality logistics. The ethylene production is characteristic for every product and can be determined through reference measurements.

Safety related properties of perishable products

Meat, fish

Microbial growth on meat and fish products is a health threat for the consumer. Therefor the initial microbial load of the products and the temperature control of the logistic process is essential for the security and the quality of the sold and delivered products.
With our approach we could also predict the security and the quality of meat and fish along the logistic processes, but the required sensors for a prediction on a basis of individual product charges is still too complex.
Also the use of analog or digital TTIs (time temperature integrators), which means a prediction based exclusively on temperature data, is limited from our point of view. As long as the initial microbial load is not measured, false-negative predictions will occur regularly.