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SORPTION DEHUMIDIFICATION WITHIN FOOD INDUSTRY

IN THE FOOD INDUSTRY THE QUALITY OF THE FINISHED PRODUCT IS PARAMOUNT. CLOSE CONTROL OF AIR HUMIDITY DURING THE VARIOUS MANUFACTURING PROCESSES IS CONSIDERED ESSENTIAL TO MAINTAINING THESE HIGH STANDARDS.

Dry products
When manufacturing and storing dry products such as powder soups and bouillon, is it important to dehumidify the premises. Otherwise, the ingredients might clump together when being mixed or in their packing. The dry air assures product 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 pre-dried when drying products are in spray towers (and also fluidized beds). This prevents seasonal variations in production capacity. The product is cooled in a cooling stage before being packed and re-humidification of the product is prevented if the cooling air is dried. Air used in pneumatic systems can be dried in order to prevent re-humidification and conveyor blockages. If the air is not dried, there is a risk of re-humidification 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 flavor 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 flavor.

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