Temperature is an unreliable indicator to evaluate to which extent your product is frozen. Once the temperature drops below the freezing point, the water starts to crystallize. During this crystallization process, the ice fraction grows over time, while the temperature remains rather constant (latent heat region). Our freezing sensors measure this degree of crystallization. This allows you to evaluate to which extent your product is frozen by providing an absolute value in real-time expressed as the "level-of-frozenness" (e.g. 96%). While temperature measurements only provide information about the surface of the product, our freezing sensors directly evaluate the surface and the core of the products. Our systems are compatible with industrial standards to easily integrate in new or existing equipment.
The CALLIFREEZE ® is the first inline industrial system to determine the LOF of your products optimizing your freezing or defrosting processes. The CALLIFREEZE ® is ideal to evaluate individual products including meat, fish, vegetables and potato-based products.
The MICROFREEZE was developed to measure through thicker and larger products such as larger blocks of meat or fish products. The used technology also allows you to measure layers of smaller products including frozen fries, small vegetables or fruits.
Aquantis provides further customization to integrate the freezing sensing technologies in your new or existing equipment for inline monitoring. Contact us for more information.
The LOF can be used in various settings to ensure good conservation of your products. Combining Aquantis freezing sensors with industrial freezers increases the efficiency of the freezing processes saving energy costs and obtaining a higher throughput. For quality control of incoming frozen goods, the LOF immediately indicates if a product thawed during transportation and can be further processed. Typical products include: