AIR HUMIDIFICATION IN THE FOOD INDUSTRY
Air humidification for the food industry focuses on the processing and storage of sensitive and changing products. Air humidification systems from merlin® are therefore well thought-out and tailored to each operation.
Preventing shrinkage and spoiled food by maintaining a constant relative humidity not only serves to increase yields. It also contributes to reducing food waste and to sustainability.
Proven products are used either for duct humidification or for direct room humidification. These components are used to design a system that is precisely adapted to the customer's processes.
HAZARDS DURING FOOD PROCESSING
As organic products, bread, cheese and other foods undergo deliberate processes of change during production. Unfavorable humidity can affect the quality and quantity of the goods produced:
Slowed ripening and fermentation processes
Weight loss during storage
Loss of freshness (fruit, vegetables)
Drying out of corks or barrels (wine)
Evaporation (whiskey, vinegar)
CHALLENGES SOLVED INTELLIGENTLY
Air humidification precisely adapted to the requirements of the product in question ensures higher quality and more yields in food production and processing:
Optimal ripening and fermentation processes for bread and cheese
Full yield in cask aging
Storage and logistics shelf life
Best quality of ripening food
OUR CUSTOMERS SPEAK FOR THEMSELVES.
AND OF COURSE ALSO FOR US.
“Humidification ensures optimal aging conditions in all of our storage cellars for balsamic vinegars, eau de vie, whiskey and rum.”
CEO of Gölles manufacture
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