Food industry
Better yield through humidification in food production

By using air humidification and adiabatic cooling, the production process and storage in the food industry run much better. This is because the production process does not falter if the humidity is correct. 

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Better quality and freshness of products

Fresh products are displayed in the specialty store or supermarket at the end of their cycle. It is important that also in the final phase the products are in a perfect environment so that they remain qualitatively fresh. Air that is too dry accelerates the aging process of fruits, vegetables, fish and meat. The application of air humidification and adiabatic cooling ensures that less quality and weight loss occurs and that products remain salable longer; more yield, less waste and more sustainable business operations.

Optimal conditions for a smooth production process

Correct humidity contributes to a better end product with less wastage and failure in many production processes in the food industry. What is correct varies by application.
For example: when baking bread you start with a high humidity during the fermentation of the dough, this stimulates the activation process of the yeast dough and prevents skin formation. During baking, the humidity of the oven affects the consistency of the baking and prevents a crust from bursting too quickly. By briefly increasing the humidity during the last few minutes of baking, the bread will become nice and crispy and it will get its shiny surface. In the production of biscuits, such as waffles, a correct humidity (>75%rH) ensures that the waffles rise well without drying out.
It is also more pleasant for the staff to work, because with the correct humidification of the production area, where all raw materials are placed in the mixing container, the flour dust precipitates and does not get into the air. As a result, it does not float around in the air and the bakers suffer less from irritated airways and eyes or a baker's allergy. Also (electrical) equipment is less likely to be damaged.
Other applications include: mushroom cultivation, cheese ripening and production, meat processing, sausage production and fish processing.

Verlengd houdbaarheid bij opslag & rijpen

The right humidity is an important parameter in many long-term storage and ripening processes to achieve optimal yield of the harvested products and thus prevent wastage.
This is already a factor with hard fruits such as pears and apples, but even more so with exotic fruits, such as bananas, mangoes, avocados and pineapples. The relative humidity here should remain between 75 – 95%rV to prevent cracking, discoloration, etc. You can adjust this very well with an adiabatic cooling and humidification system.
The storage rooms of cold cheese also need a relative humidity of 95%rV (between 75-95%rV) to allow the aroma and taste of the cheese to develop properly during the ripening process. This is also necessary to prevent crusting and cracking. The temperature should be kept constant between 2 – 15°C.


We offer custom solutions

Aire Fresh Systems has several custom solutions for humidifying food production, storage and cultivation products, depending on the type of production, cultivation or storage.

These evaporative coolers and steam humidifiers are suitable:
Ultrasonic Humidifiers, SKE4

With almost 30 years of experience in humidification of food production, storage and cultivation products, we offer a suitable solution for every challenge. We advise and supply our products in accordance with applicable legislation and standards. We are happy to advise you on a tailor-made basis.

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