The difference between optimal and real conditions.
We measure the adaptation reactions of the perishable products under optimal and under real conditions. Due to the observed differences we can help you improving your processes and can propose an alternative process control. Furthermore the reference measurements under optimal conditions are the basis for the shelf-life prediction under real condtions. With the help of the reference measurements we can quantify the specific quality losses in the different processes. The substantial and chemical analyses, if necessary and wanted, will be performed by our scientific partners at the University of Hohenheim.