Technologies applied in the monitoring and control of the temperature in the Cold Chain
Resumen
In this article, an analysis of the technologies applied
for the monitoring and control of the temperature of perishable
products in the cold chain is presented. Also, a general description
of the stages of the process is made from the production,
transport, storage, distribution, points of sale and final consumer.
The objective of this work is to identify the current technologies
trends that can be implemented in a comprehensive way in a
cold chain that allow to save costs, significant time and reduce
the waste of food in companies. In addition, there is a brief
discussion of future work that can be implemented to ensure the
quality and safety of food and medicines throughout the cold
chain.