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3. Food Industry and Humidification
Maturing the cheese!
For numerous foods, a certain humidity level is needed to guarantee quality and to counteract potential weight losses that can occur during the production and storage process.
Benefits of air humidification:
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Hygroscopic (moisture-drawing) foods have a trade-off relationship with the ambient humidity. They either draw moisture from their environment or emit water vapour. This process occurs until the foods are in equilibrium with their environment.
An active air humidification system, which guarantees constant, optimum humidity, protects products from dehydration and weight loss and accelerates various maturing processes.
Application examples:
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