Air humidification in the food and beverage industry.
Optimum air humidity ensures quality and freshness in food production as it encourages the ripening process of certain foodstuffs. Additionally, food is protected from drying out and shrinking in weight.
Here are selected examples:
- Baked goods: The best results in commercially baked goods are achieved by using different humidity levels at all stages of the baking process. High humidity levels during the fermentation of dough-based products prevents skin formation and encourages the activation process of yeast dough. During baking the humidity of the oven influences the consistency of the baking, whereas briefly increasing the humidity in the final few minutes of baking ensures a crispy, shiny surface on bread and rolls.
- Cheese dairy: The aroma and flavour of cheese during the maturation period will only develop properly at a temperature of 2-15°C and a relative air humidity of 75-95%.
- Fruit and vegetable storage: Fruit and vegetables have a natural moisture content. When stored in cold temperatures without a controlled humidity, fruit and vegetables might lose their moisture, resulting in the deterioration of external features such as appearance, weight and freshness. With controlled humidification, fruit and vegetables can stay fresher for longer and storage times can be prolonged without loss of weight.
Did you know that...
- if humidity levels are too low when producing and storing wine, up to 15% of the volume will evaporate through the wooden casks over the course of two years?
- the best aroma and flavour of tea is achieved at a relative humidity of 60-65%?
- air humidification ensures a product’s quality and freshness
- air humidification ensures optimum conditions throughout the production process