Humidification in the Food Industry

The relative humidity plays a key role regarding the quality of a variety of different end products both during food production as well as storage. Typical foods include fruit, meat, dairy products, bakery products and edible mushrooms. The level of moisture in the air also has an effect on the efficiency of the packaging process and workforce performance levels.

Humidifier as Solution

Supplemental humidification helps keep foodstuffs fresher for longer, because it prevents the goods from drying out and cools them down by withdrawing energy.

With the help of modern turbulence technology, our humidification systems are able to humidify the air homogeneously. This form of humidification is far more efficient and reduces the humidification distance to only 0.9 metres.

Thanks to the modular concept of our humidification systems, the system fits into any duct regardless of its diameter. There is no need for any structural changes or conversions to the building. And because we only use lightweight materials, there is no need to reinforce the duct system either.

The WinCool humidification system requires only a minimum of energy and costs very little to run. Especially when compared to electrode steam humidifiers and air purifiers, WinCool provides an economical and efficient humidification solution.

The WinCool humidification system requires neither biocides nor chemical additives. Humidification is nonetheless hygienic and certified in accordance with VDI6022. Negative health effects or negative influences on products and goods can thus be effectively avoided.

WinCool systems are subject to stringent quality regulations and are certified in accordance with the European hygiene norm DIN EN 13779, the German norms VDI 6022, 3808 and DIN 1946 and the Austrian ÖNORM H6021 as well as the Swiss SWKI 104-01 and SWKI 99-3.

The Benefits

There are countless concrete benefits for using humidification systems in the food industry. They can be used, for example, to achieve and maintain a relative humidity of 95% RH, the level required for edible mushroom farming, without any fluctuations. Similarly high levels are needed for cheese to mature, whereby the proper humidification has an added benefit in that it prevents the product from drying out and losing weight.

Similar demands need to be met in the meat processing industry. Regardless which animal is being processed, humidification can prevent a weight loss of up to several kilos caused by evaporation. In such dimensions, proper humidification not only ensures product quality, it can also have a major effect on a company’s earnings.

Humid air reduces static electricity buildup. This is an important aspect when packaging powdery foodstuffs like those used in bakery products. Higher humidity levels are also beneficial for the people doing the packaging. The vitalising effect of fresh humid air, as we all know, enhances a person’s feeling of wellbeing, which is good for motivation and for productivity.