| | Axair AG Switzerland - a competent partner for humidifying solutions in the food industry for over 50 years
 |  | Whether storage of aubergines in Tunisia, packaging systems for citrus fruit in Chile, unleavened bread production in Kuwait or the equipping of cheese maturing cellars in Wisconsin, USA are involved, Axair provides customised solutions for your humidifying problems.
Raw materials in the food industry are increasing in quality and sophistication, and this is mirrored in the quality demands made by consumers. The strictness of regulations governing hygiene and composition increases continually, and these criteria are subject to permanent inspection. | |
The objective is to ensure quality through a particular humidity level and maintain it through the entire chain from production and packaging through to storage. An optimum humidity preserves the flavour, appetising appearance and shelf life. Semi-finished and finished products are all hygroscopic to a certain degree and are involved in an exchange with room humidity. Certain upper and lower relative humidity limits must be maintained in the room. This protects products against weight loss and accelerates the maturing process.
Air humidity values in the food industry Food/Location
| Temperature
from – to °C
| Rel. humidity
from – to % | | Vegetable greenhouses | 20 – 30 °C | 40 – 90 % | Bread
• Yeast store
• Fermentation room
• Dough production | 02 – 05 °C
30 – 40 °C
22 – 25 °C | 60 – 75 %
70 – 80 %
60 – 65 % | Meat
• Cooler rooms
• Retail outlets | 00 – 03 °C
15 – 18 °C
| 80 – 85 %
60 – 70 %
| Cheese
• Storage/Maturing
| 02 – 15 °C | 75 – 85 % | Tea
• Storage
| 15 – 20 °C | 60 – 65 % | Chocolate
• Production
| 16– 18 °C | 50 – 55 % | Eggs
• Storage
| 08– 10°C | 70 – 80 % |
Please visit our Product / Application sections at this webpage for more information on products suitable for humidifying (e.g. in the food industry), or request a non-binding offer for your specific requirement.
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Contact
Postbox, Talstrasse 35-37 
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