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| | FOOD AND CONFECTIONERY | | Control of humidity is important while cheese is maturing. To achieve the best quality both the air humidity and the temperature must be held at specific levels. |
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Fish
Drying the very surface of the fish before smoking it prevents further moisture losses during the smoking process.
Confectionery
Control of the humidity is imperative when candy is coated. A high moisture content in the drying air causes stickiness as well as bad coating. The use of dry air during the cooling process of chocolate and candy enables a reduction in cooling time as well as preventing condensation forming on the products or the equipment. Packaging processes can also be improved since the dry air prevents the products from sticking to the machines and wrapping materials.
Bread
Several stages in the production of crisp bread requires controlled air humidity. Dry air can be supplied in the fermentation step as well as in the final drying phase. The quality of the finished product is maintained by humidity control in both packing and storage areas.
Sugar
Sugar granules will rapidly degrade or dissolve in humid conditions. To prevent moisture damage to bulk sugar, air at a constant 30% relative humidity is continuously circulated through the storage silos.
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The dewpoint |
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-solutions for humidity-related problems. Seibu
Giken DST AB |
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The dewpoint pdf |
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Pharmaceuticals
ARBS 2008, APRIL 21-23, MELBOURNE
Food and confectionery