In the preservation of foodstuffs, the humidification of the air is a key factor: fruit and vegetables, but also meat and cheese are, in fact, hygroscopic materials that tend to vary their water content, reaching an equilibrium with the ambient conditions. In order to optimize the preservation of fruit and vegetables, the relative humidity should be maintained within the values of 90-95%. A lower relative humidity causes a partial loss of water in the food: this results in a reduction of the weight of the product to be sold, the deterioration of its appearance and even a premature deterioration of the foodstuff itself. To give a more accurate indication, a loss of water content equal to 5% changes the characteristics of the product to the point of being considered detrimental for the marketing of the product itself. In the case of dairy products, the relative humidity required during aging is between 80 and 90% with the exception of the first aging of blue cheese which requires a relative humidity greater than 95%. Keeping humidity at the ideal values prevents the formation of crust on the cheese and reduces the risk that the product breaks during aging. Since these products have a high economic value, humidity control is particularly advantageous. Even for delicatessen a long aging period is needed. Depending on the product, the relative humidity required can vary between 60 and 75%: higher values can lead to mould, while lower values may cause a decrease in weight, hardening of the pulp and non-uniformity of the product as a whole. Regarding the preservation of meat, the proper humidification of refrigerating rooms allows the preservation of the red colour without the further addition of nitrates. Carel offers a wide range of humidifiers, both steam and adiabatic, that ensure an accurate and reliable control of humidity, allowing you to preserve the freshness of the products, preserving the aroma and appearance, and minimizing the loss of weight.
Controlling humidity in the agricultural and food industry allows you to: • Prevent the release of water from food, which reduces the weight of the product; • Preserve the appearance and freshness of the food; • Optimize the aging process for cheese and cured meats; • Slow down the deterioration of products
