in the food industry the quality of the finished product is paramount. Close control of air humidity during the various manufacturing processes is now considered essential to maintaining these high standards.

Dry products
When manufacturing or storing dry products such
as soups or broths, it is important to dehumidify the
premises as the ingredients might otherwise clump
together when being mixed or in their packaging.
This assures production quality and allows the same
production rate to be maintained all year round.

Spray towers and
pneumatic conveyor systems
The main air can ideally be predried when drying
products in spray towers (and also fluidised beds). This
prevents seasonal variations in production capacity.
The product is cooled in a cooling stage before being
packed; rehumidification of the product is prevented
if the cooling air is dried.
Air used in pneumatic systems can be dried in order to
prevent rehumidification and conveyor blockages. If
the air is not predried, there is a risk of rehumidification
of the dried powder when it is cooled.

Storage of cheese for ripening
When storing cheese for ripening, maintaining
temperature and humidity levels within tight tolerances
is important to the quality and flavour of the cheese.

Drying
When drying food, a higher, more consistent level
of quality is achieved if drying takes place at lower
humidity levels. This enhances the quality and retains
even more of the flavour.