Controlling humidity in food and beverage production

Monitoring humidity throughout production

Because temperature has a direct effect on relative humidity (RH) levels, conditions need to be closely monitored as the seasons change. This is particularly important in food and beverage production where there are multiple requirements including specific climate control, product drying, condensation control and maintaining strict hygiene regimes.

Regulating conditions in food and beverage production plants can help you maximise production while maintaining the standards and regulations associated with this industry. This means you can operate at maximum output all year round.

Specific climate control

Many food processes will need to optimise humidity levels at specific stages of production. Baked goods are one of the best examples of this, as precise alterations in humidity throughout the process will affect the final outcome.

Product drying

Having full control over your humidity levels can also speed up natural drying processes like meat curing, which would normally take weeks or even months. This is where the right dehumidification solution can have huge benefits for manufacturers wanting to cut their production times while maintaining the authenticity of traditional methods.

When the most time-consuming part of your manufacturing process is waiting for your products to dry, turning weeks into days with a relatively simple solution will have a massive impact on output and profits.

Condensation control

Packaging, bottling and labelling is an example of the importance of condensation control. When chilled drinks are bottled at low temperatures, humid air is likely to condense on the glass or plastic. This becomes problematic during the labelling process as glue can easily become unstuck or fail to stick to bottles in the first place. Further issues arise when humid air condenses on paper cartons causing the packaging to become saturated and likely to grow mould or mildew in storage.

Hygiene and safety

Maintaining high safety and hygiene standards needs to be the number one priority for food manufacturers. An effective climate control system that is monitored and optimised to regulate your environment is one of the most effective ways of maintaining the required standards

Examples of good hygiene control include

• Food production areas often require wash down. Excess moisture in the air and on surfaces will create the perfect environment for mould and bacteria growth. This could be on your buildings, your machinery and equipment, or your products themselves
• Clean, controlled air throughout your manufacturing facilities will help reduce contamination. This is especially important in meat processing where there is a risk of contaminated air from areas where raw meat is handled reaching the final product.

Maximising production

Production lines require precise control to ensure maximum throughput. An example being a confectionery or dried fruit production line. Excess moisture in the air will cause products to stick together which makes them difficult to weigh and separate for packaging This type of unregulated humidity can cause hold-ups during these stages of your manufacturing process. Time, money and resources are wasted – not to mention the impact on the overall quality and presentation of your products.

Our climate control offering includes adsorption and condensation dehumidifiers, cooling and heating solutions as well as bespoke AHU systems for specialist applications.

As a European leader in the supply and manufacture of climate control solutions, we utilise the strength of our brands and share our in-house knowledge and expertise to deliver a unique, solution based approach to environmental challenges. Get in touch with our team to find out more.