VITSABÂ® Visual Indicator Tag System AB

More documents

Recommendations

Info

Vitsab Sweden Cool Chain quality of 2 nd air shipment Transport time corresponding transport time hours at +5 °C hours Cool chain requirement 48 Air shipment 25 61 May 26, 2005 Active and inteligent packing; VTT 14
Vitsab Sweden Food regulations for catered food All meals from kitchen consumed within Exposure to temperatures above 10 °C 24 hours max 4 hours Bacterial growth is the general concern behind health and food regulations Low temperatures such as 2 – 8 °C give no or slow growth of bacteria Shelf life (safe to eat) below 8 °C 2 – 3 days May 26, 2005 Active and inteligent packing; VTT 15
Page 1 and 2: Vitsab Sweden TTI-use in Monitoring
Page 3 and 4: Vitsab Sweden Vitsab ® Smart Label
Page 5 and 6: Vitsab Sweden Plot of response time
Page 7 and 8: Vitsab Sweden Arrhenius plot of exp
Page 9 and 10: Vitsab Sweden Logged temperature pr
Page 11 and 12: Vitsab Sweden Formula for Numerical
Page 13: Vitsab Sweden Logged temperature pr
Page 17 and 18: Vitsab Sweden Temperature profile f
Page 19 and 20: Vitsab Sweden Temperature profile o
Page 21 and 22: Vitsab Sweden Growth of bacteria at
Page 23 and 24: Vitsab Sweden Predictive challenge
Page 25 and 26: Vitsab Sweden Vitsab ® Flight Labe
Page 27 and 28: Vitsab Sweden Temperature profile i
Page 29 and 30: Vitsab Sweden Return of yellow flig
Page 31 and 32: Vitsab Sweden Reduced Oxygen Packed
Page 33 and 34: Vitsab Sweden TTI characteristics o
Page 35 and 36: Vitsab Sweden Adaptation of a new V
Page 37: Vitsab Sweden VITSAB ® Sweden AB D

VITSABÂ® Visual Indicator Tag System AB

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?