## 3 Results and Discussion  
### Temperature Monitoring of Prototype Equipment  
Monitoring of the temperature inside the MainBox was possible with the developed and installed system of its recording with the optimal arrangement of sensors. The measured temperatures of individual boxes of the cooling and freezing modules (numbering of chambers from the top of the module, as shown in Figure 2) were within the ranges given in Table 1. Temperature readings were with the accuracy \(\pm\)0.1 \({}^{\circ}\)C. An exemplary record of the internal temperatures monitoring in the chambers of the cooling and freezing modules recorded temperature amplitude of approximately 3 \({}^{\circ}\)C and 6 \({}^{\circ}\)C, respectively (Figures 4 and 5). Thus, the designed and manufactured prototype devices with the necessary installations made it possible to maintain appropriate temperature conditions in the empty chambers. Figure 4: Temperature distribution in the cooling module chambers. The analysis of the storage conditions of food products in all chambers of the cooling and freezing module was carried out over a period of approximately 48 h, starting from the loading with food products to emptying them. In both prototypes, optimal storage conditions were maintained in each box during loading (Tables 2 and 3). Smaller temperature fluctuations occurred in the chambers during the unloading of products, both in the cooling boxes (Figure 6) and in the freezing boxes (Figure 7). In the case of the freezing module, temperature differences of approximately 7 \({}^{\circ}\)C were identified. The minimum freezer storage ranges (below \(-18\)\({}^{\circ}\)C) were achieved. The temperature data showed that relatively stable temperatures were maintained for 48 h during storage. \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Chamber/Box No.**} & **Cooling Module (\({}^{\circ}\)C)** & **Freezing Module (\({}^{\circ}\)C)** \\ \cline{2-3}  & & **min**\(\div\)**max** \\ \hline
1 & 6.0 \(\div\) 7.4 & \(-16.4\div-14.4\) \\
2 & 3.1 \(\div\) 6.9 & \(-19.5\div-16.5\) \\
3 & 1.8 \(\div\) 4.9 & \(-19.0\div-16.0\) \\
4 & 2.6 \(\div\) 5.8 & \(-18.0\div-13.7\) \\
5 & 2.4 \(\div\) 6.1 & \(-17.7\div-16.0\) \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Temperature of individual chambers of the cooling and freezing module. Figure 5: Temperature distribution in the freezing module chambers. To identify thermal anomalies for all filled chambers of the cooling and freezing module immediately after storage, thermal imaging studies were carried out. The exemplary thermograms for chamber 2 in these modules are shown in Figures 8 and 9. The obtained results confirmed that the temperatures were kept at the required level in accordance with the specifications of the project. Based on the analysis of temperatures, indications of stored frozen and chilled food, and thermovision studies, it was found that the temperatures in all module chambers were acceptable, both for empty chambers and with maximum filling. The modules constructed as part of the project were tested in real conditions. Ensuring optimal temperature condi  
Figure 6: Temperature monitoring in the boxes of the cooling module during insertion of food products (**a**) or removal of food products (**b**). Figure 7: Temperature monitoring in the freezing module boxes during insertion of food products (**a**) or removal of food products (**b**). \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Chamber/Box No.**} & \multicolumn{2}{c}{**Temperature Inside the**} & \multicolumn{2}{c}{**Temperature Inside the Box**} \\  & **Empty box (\({}^{\circ}\)C)** & **Immediately after Loading with the Products (\({}^{\circ}\)C)** \\ \hline
1 & \(-\)16.4 & \(-\)14.4 \\
2 & \(-\)19.5 & \(-\)16.5 \\
3 & \(-\)19.0 & \(-\)16.0 \\
4 & \(-\)18.0 & \(-\)13.7 \\
5 & \(-\)17.7 & \(-\)16.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Temperatures in individual freezing module boxes during product loading.