Humidity for food storage

Hygroscopic (moisture-attracting) foods have an exchange relationship with the humidity of the room air. They either absorb water vapor from their environment or release it or release water vapor.

This happens until they are in a state of equilibrium with their environment. Therefore, proper humidification in cold storage is almost as important as proper cooling.

Dry air also causes meat to lose
weight and thus sales value

with controlled humidity

with dry air

Lean beef contains up to 75% water and without air humidification loses weight and thus sales value in a very short time. In addition, meat retains flavor, color and an appetizing appearance in the display only with proper humidity.

Moisture input at high cleaning intervals

For hygienic reasons alone, frequent cleaning - often several times a day - is a must in a large number of food processing plants. Example - meat processing industry: Here, the machines, work surfaces and floors used must be cleaned up to three times a day to achieve the required level of cleanliness due to the considerable soiling that occurs there.

The problem is that wherever cleaning is carried out, for example with high-pressure cleaners, moisture is also deposited. If this is not removed regularly, it also settles on the processed meat products, among other things, and forms a breeding ground for the development of germs and undesirable bacteria.

Suspended bearing

Meat counter / Sale

Meat counter / Sale

Humidity in manufacturing

What is important for an optimally conditioned environment,
what needs to be considered and what solutions are available,
This brochure provides information on these issues.