TrackSense Pro Compact X Wireless Data Logger

Environmental test chambers are suitable for numerous applications: product shelf life, stability and package testing, light exposure and temperature evaluation studies, electronic component burn-in, plant growth, and many more.

They feature precise control of parameters such as temperature and relative humidity.

In microbiology an incubator is a device for controlling temperature, humidity, and other conditions under which a microbiological culture is being grown.

More advanced incubators may have the ability to lower the temperature (via refrigeration), and/or the ability to control humidity or CO2 levels. This feature is specifically designed for cell growth.

Stability Chambers in the pharmaceutical and medical industries rely heavily on validating critical temperature and humidity parameters in order to accurately measure the effect of these variables on individual drug products. This can help establish vital product degradation information.

Autoclaves in the pharmaceutical and medical industries must comply with established standards and norms (EN 285 and ISO 17665) to ensure that their process continues to provide safe and sterile results.

In order to do so, autoclaves require periodic qualification and validation to prove that they can sterilize within their qualified parameters.

Warehouse environments in the pharmaceutical, medical, and food industries may be subject to regulatory compliance, requiring validation and monitoring.

Temperature and humidity are the most common critical parameters, which cannot exceed certain limit values and need to be accurately documented.

Cold chain distribution is used in the food and pharmaceutical industries to prevent products decaying at higher temperatures during transport. The critical parameter during transport is temperature, but humidity is sometimes monitored for dry conditions.

Tunnel Pasteurizers are used in the food industry for heat treatment of products such as beer, soft drinks and acid preserves (fruits, acidified vegetables or pickles) etc. that are kept in closed bottles or cans. Precise water temperatures must be reached to gradually heat the product in the bottle or can to pasteurization temperature, as well as to cool it down afterwards.

Retort Sterilization in the food industry refers to any closed vessel or other equipment used for the thermal processing of foods. Typically, the sterilization temperatures vary from 110 to 135°C.

Both static and rotary steam/air retorts, and water immersion/cascade/spray retorts require temperature validation.

UHT and HTST Pasteurization are highly regulated thermal processes that revolve around sterilizing liquid products (typically food) prior to packaging. The goal of the thermal process is to sterilize foods and beverages such as milk, juice, dressing and yogurt, while ensuring that they keep their sensory appeal and become shelf-stable products.

Warehouse environments in the pharmaceutical, medical, and food industries may be subject to regulatory compliance, requiring validation and monitoring.

Temperature and humidity are the most common critical parameters, which cannot exceed certain limit values and need to be accurately documented.