Raw materials in the food industry are distinguished by increasing quality and sophistication requirements and an associated rise in the quality demands of consumers. Regulations governing hygiene and quality are becoming more strenuous and are subject to continuous inspection.

The challenge is to ensure quality through specific moisture content, and this should be maintained right through production, packaging and storage. Optimum air humidity preserves flavour, appetising appearance and storage life. Semi-manufactured and manufactured products are all hygroscopic to a certain degree and involved in an exchange with room humidity. Specific upper and lower relative humidity values must be maintained in the room. This protects products against weight loss and accelerates the maturing process.

Humidifying with water and steam?
Adiabatic systems can be utilised if the humidifying effect is to be simultaneously exploited for air conditioning and water humidifying is acceptable from a hygienic point of view.

If maximum hygiene demands are set during manufacture and storage of foodstuffs, and consideration is given to achieving a freezing point for water at a temperature of 0° C, only a steam/air humidifying system can be employed at temperatures below this 0° C range.

Steam air humidifiers achieve perfect hygienic conditions, as all bacteria is destroyed in hot steam with a temperature of over 100° C. Steam added to the air flow is odourless and sterile. Mineral salts dissolved in water are also retained in the steam generator, enabling the achievement of dust-free humidifying.

Recommended air humidity values in the food industry