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.
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.